An impressive layered pie that is vegan, gluten-free and does not require cooking. This delicious dessert is easy to make and will surely impress whoever you share it with.
How It's Made: The PIe
1 1/2 cups of European almonds
3/4 cup of raw shelled pistachios
1/4 cup of Hemp Seeds
12 Medjool Dates
1 1/2 tablespoons of coconut oil
1 tablespoon of cacao powder
1 tablespoon of hazelnut butter
1 pinch of sea salt
Preheat the oven to 350°F.
Spread the almonds and pistachios on 2 separate baking sheets and roast for 15 minutes, stirring once halfway through baking. Set aside to cool. Reserve 1/4 cup of roasted pistachios for garnish.
In a food processor, coarsely mix the roasted almonds, 1/2 cup of roasted pistachios and hemp seeds. Pour into a large bowl and set aside.
Remove the pits from the dates. Put the dates in the food processor along with the coconut oil, cocoa, hazelnut butter and salt and mix to form a dough.
Using your hands, combine the dough with the nut mixture to form a ball.
Flatten the dough into a 10-inch springform pan lined with plastic wrap. Refrigerate while you prepare the filling.
How It's Made: Hazelnut Chocolate Mousse
1 1/3 cups of Chocolate Chunks 70% Cacao
1/4 cup of hazelnut butter
1 1/4 cup of coconut milk
3 tablespoons of maple syrup
1 tablespoon of Ground Vanilla Beans
1 large pinch of sea salt
Melt the chocolate in a bain marie.
In a large bowl, combine all ingredients with a whisk and slowly pour in the melted chocolate. Whisk until the mixture becomes light and smooth.
Pour the mixture on the cooled pie crust, cover with plastic wrap and refrigerate for about 4 hours until the mousse gets hard.
How It's Made: White Chocolate Cream
1 cup of cashews
1 cup of coconut milk
1/4 cup of maple syrup
1 1/2 tablespoons of sunflower or soya lecithin
1/4 cup of coconut oil
1/4 cup of cacao butter
1/4 teaspoon of Ground Vanilla Beans
A pinch of sea salt
Soak cashews 45 minutes and drain.
In a high speed blender, add all ingredients and blend until it becomes a thick cream (about a minute).
Pour the cream over the chocolate mousse layer. Cover with plastic wrap and refrigerate for few hours until it becomes hard (or put it in the freezer if you're in a hurry).
Garnish with the remaining 1/4 cup of roasted pistachios, coarsely chopped. Store in refrigerator covered with plastic wrap. Serve cold (after about 6 hours of refrigeration).
Marie’s passion for healthy, organic food is evident in everything she does. She specializes in vegan and raw cooking with a special focus on the nutritional wonders of nuts and dried fruits. We’d tell you to visit her website, but you’re already on it!