This tasty treat is made with nearly all whole
foods. No processed sugars or flours
here! Coconut butter and raw cashews
make for a luscious creamy center, and the raw chocolate drizzle is
divine. Even with the sweetness from the
maple syrup and dates, your blood sugar will stay in check thanks to the
healthy dose of nuts and an added scoop of protein powder. Now that’s dessert.
Ingredients:
Pie
1 Scoop SUNWARRIOR Vanilla Protein
6-7 Medjool Dates (pitted)
1/2 cup + 1 tablespoon Walnuts OR Almonds (soaked,
I used sprouted nuts)
1-2 teaspoons Maple Syrup
1/2 tablespoon Coconut Butter
Pinch Himalayan Crystal Salt OR Sea Salt
1/8 teaspoon Cinnamon
Cream Filling
1 tablespoon Coconut Butter
1/4 cup Cashews (soaked)
1 tablespoon Hot Water
1/8 teaspoon Natural Vanilla Extract
1 Medjool Date
Raw Chocolate Topping
1/8 cup Raw Cacao Powder
1 1/2 tablespoons Coconut Butter
Pinch Himalayan Crystal Salt (optional)
Directions:
1. Prepare Cream Filling by blending all
ingredients together in a food processor until very smooth, refrigerate.
2. Prepare Pie Layer by blending all ingredients
together in a food processor until quite smooth.
3. Once blended, use your hands to separate the
blended ingredients into two parts.
4. Mould one part into a round pie shape, set
aside.
5. Remove Cream Filling from fridge and pour on top
of the first layer of pie then mould the second pie layer on top ensuring that
the sides mesh together. *Note: you may want to wet your hands to make this
happen. I like to really work it into a beautiful round shape but you can
create any shape that you want (ie. square, loaf etc).
6. Prepare Raw Chocolate Topping by lightly melting
coconut butter then stirring in raw cacao powder and salt if using and drizzle
over top of your pie.
7. You may refrigerate until ready to serve or
serve right away.
*Makes 2 large or 4 mini servings
Recipe from Zain Saraswati Jamal Website at http://www.zainsaraswatijamal.com/2013/04/17/zains-raw-vegan-boston-cream-pie/
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