YieldEnough for 1 pie
2 cups cashews (soaked for a few hours, rinsed and drained, or any other nut of your choice)
½ cup Medjool dates (soaked until soft)
1 cup water (or more if needed)
2 tablespoons chia seeds (finely ground)
1 tablespoon cocoa powder
1. Blend all ingredients in the blender until light and creamy. Add water or a little melted coconut oil if mixture gets too loose.
2. Chill for at least 1 hour.
3. Pipe onto chilled pie, as desired.
Evergreen's ThoughtsBy evergreen
A luscious chocolate nut cream! This is a great recipe to play around with by using different nuts and flavors. The possibilities are endless. If using berries for flavoring, you may not need water.
Here is the filling. Thanks Rawaholic :)
Here is the crust. Thanks poemomm :)
The stars are molded in chocolate molds using my real chocolate chips recipe.
Here is a lovely cranberry variation. Thanks waterbaby. It has a little coconut oil in it, and i just realized when i made it I only used 1 cup of cranberries, but it still turned out well.
This is the chocolate variation of my spiced walnut cream.
To make the decorative pie crust edge, I make a plain smooth edge to start. Then I use a chopstick held in my left hand, since I’m a “lefty”, and press it into the crust while holding it at a slight angle, and slightly pointed down into the pie, and push up on the crust to the right of the stick with the thumb on my right hand. If you are a “righty”, reverse the instructions. You sort of develop a rhythm while turning the pie.
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