Chocolate Berry Silk PieThe crust:
3 dates, pitted
2/3 cup cashews
2/3 cup coconut flakes
1 Tbs cacao powder
2-3 Tbs coconut oil
In the bowl of a food processor, combine the dates, cashews and coconuts and pulse until the dates are in small pieces. Add the cacao powder and the coconut oil and process until everything is uniformly combined and chopped into tiny pieces. Press into a thin layer in the bottom and up the sides of a 9-inch pie pan. Place in the freezer and freeze until firm.
2 cups mixed berries- I used blueberries, strawberries and cherries
3/4 cup crispy cashews
4-6 Tbs cacao powder
1 Tbs vanilla extract or 1/4 tsp ground vanilla bean
3/4 cup coconut oil
1/2 cup coconut cream
1/4 cup coconut butter
1/8 tsp salt
stevia to taste
Combine all of the filling ingredients in a Blendtec or other high-powered blender and blend until smooth. In my Blendtec, I put it on the frozen yogurt setting. Pour into the frozen pie crust and return to the freezer until completely solid.
To serve, dip the bottom of the pie pan into hot water for 5 seconds to get the coconut oil in the crust to release. Slice into twelve pieces and serve.
This pie holds its shape when it is room temp, so you can store it in the fridge if you’d like. Just keep it well-wrapped