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    The very best uncooked chocolate pie

    This uncooked chocolate tart, made with cashews and cocoa and an almond coconut crust is a decadent gluten-free dessert that requires no baking!

    What if I informed you that you could make a decadent chocolate dessert that requires no baking?

    This uncooked chocolate tart is certainly one of my favourite chocolate desserts. Not solely is it made with actual meals elements, however it’s additionally vegan, gluten-free, and appropriate for uncooked diets. Bear in mind after I licensed as a uncooked chef? (It looks like endlessly) I really posted this recipe years in the past, however the bits have been hidden amongst random blurry photographs and a soup of phrases and it actually, actually deserved its personal publish. That is certainly one of my finest recipes I’ve ever posted on the weblog!

    Be aware: This pie isn’t nut-free, however the nuts and coconut give it that decadent taste.

    This recipe can be made forward in case you are making it for a special day – simply hold it within the fridge!

    You possibly can prime it with contemporary raspberries, sea salt or coconut whipped cream – no matter your coronary heart needs. Get pleasure from it 🙂

    The very best uncooked chocolate pie

    Substances for the crust:

    • 1 1/2 cup almonds
    • 1 1/2 cup coconut
    • 1/2 cup maple syrup
    • 2 pitted dates
    • 1 tbsp. coconut oil
    • 1 tbsp. vanilla
    • 1/4 tsp. salt
    • 1 C. almond extract – elective
    1. Measure the almonds, then in a Vitamix or meals processor, grind them right into a high quality flour.
    2. Add the dates and chop with the almonds.
    3. In a big mixing bowl, add the maple syrup, almond/date combination, melted coconut oil, vanilla, coconut, sea salt and extract (elective – I I used almond). Add about 1/2 cup extra coconut if wanted – this combination was slightly too moist.
    4. Press the combination into a big pie pan or mini pie pans and dehydrate for 1 hour at 105 levels. If you do not have a dehydrator, place the pie crust within the oven on low energy for half-hour.

    Substances for the filling:

    • 2 1/2 cups of soaked uncooked cashews
    • 1 1/2 cups of cocoa powder
    • 1 cup of maple syrup
    • 1/2 cup of honey
    • 1 C. vanilla
    • 1/2 tsp. sea ​​salt
    • 1/3 cup of water
    • 3/4 cup melted coconut oil
    1. In a Vitamix blender, add cashews, maple syrup, honey, vanilla, sea salt and water. Combine nicely till clean and creamy.
    2. Add the cocoa powder and blend till the combination is completely clean – no lumps

    3. Lastly, add the coconut oil and blend till clean.

    4. Fill your pie shell (or you can also make mini tartlets) and place it within the freezer in order that it takes no less than an hour. Take away the pie from the pie pan (you run water within the backside of the pan to assist loosen it) and retailer within the fridge. To serve, prime with uncooked whipped cream and a pinch of high-quality sea salt.

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