This raw, chocolatey, frozen yummy treat is completely non-dairy, gluten-free and it’s überdelicious. It took me less time to make it than to post this blog telling you how to make it.
CRUST:
1 c pecans
7 medjool dates
1/2 c cocoa powder
pinch Himalayan sea salt
3 TBSP vanilla
Pulse all that together in the cuisinart. Then pat it down in a springform pan and stick it in the freezer while you are making the next part.
THE REALLY DECADENT PART THAT GOES INSIDE THE ONLY SEMI-DECADENT CRUST.
2 c cashews soaked in spring water for 15 mins or more
1/2 c coconut oil
1/2 c maple syrup
1/2 c spring water
1 TBSP vanilla
3/4 c cocoa powder
Put the soaked cashews (minus the soaking water) and all the rest of the ingredients into the cuisinart.
Pulse a few times to get it going, and then just let it puree as much as the Cuisinart can. It will end up being a little gritty.
Transfer this mixture to a blender to get it smoother. As you can see, it’s still pretty grainy.
Now blend it up and pour that silky smooth mix into the crust!
Put pan back into the freezer and chill for a couple of hours. So tasty, so easy, and so yummy!
It’s not low-cal, but it’s all organic, raw, nutritious and so delicious! Serves about twelve, depending on how chocophilic the company is.
