Raw Superfood Chocolate Cream Pie
Serves: one (9-inch) tart
For the Chocolate Crust
For the Chocolate Filling
For the Sweet Strawberry Coulis (optional)
  • 1 10-ounce bag frozen strawberries, thawed (or fresh, stemmed)
  • ¼ cup raw agave nectar
For the Chocolate Crust
  1. Grind the cacao nibs in your food processor, fitted with the “S” blade (or a spice grinder), until they’re broken up nicely, somewhat of a coarse powder. Add the coconut, seeds, salt and cayenne and process for a few seconds to incorporate all of the ingredients. Add the agave and dates and process until the mixture starts to stick together.
  2. Press the crust into the tart pan until it’s smoothly and firmly inside the pan. This crust is a little sticky, so using some coconut oil on you hands or a spatula can help.
  3. Place the crust in the freezer while you make the filling.
For the Chocolate Filling
  1. Blend all of the ingredients until creamy. Pour the filling on top of the crust.
  2. Place the pie in the freezer for about 1½ hours to set.
For the Sweet Strawberry Coulis (optional)
  1. Blend all of the ingredients together.
  2. Slice the chilled pie, and top each slice with the Sweet Strawberry Coulis, if using. Store leftovers in the refrigerator or freezer.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/raw-superfood-chocolate-cream-pie