Ingredients:
For the crust:
- 1 cup of walnuts
- 1 cup of almonds
- 1 1/2 cups of dates, pitted
- 1 tsp of coconut oil
- A pinch of salt
For the filling:
- 2 cups of coconut cream
- 2 tbsp of cocoa powder
- 4 tbsp of powdered sugar
- 1/2 cup of cashew nuts
- Vegan chocolate chips to decorate (optional)
Directions:
- Line a 10” pie, tart, or springform pan with parchment paper for easy removal.
- Pulse walnuts, almonds, pitted dates, coconut oil, and salt in a food processor until the mixture resembles wet sand and sticks together.
- Press crust mixture firmly into your pan, raising the crust at least an inch up the sides.
- Store in the fridge while you prepare the filling.
- Add coconut cream (not coconut milk), cocoa powder, powdered sugar, and cashews to food processor and pulse until smooth.
- Pour filling into your prepared pie crust.
- Refrigerate for at least four hours, or up to overnight. It should have set and become firm enough to slice.
- Optional, once filling is firm, sprinkle vegan chocolate chips over the top.
- Slice and share with your loved ones.