Soft and Chocolatey Raw Vegan Pie with Pears on Top
raw macadamia nuts
raw cacao nibs
raw almond milk
chopped nuts of your choice
raw vegan icecream
raw chocolate syrup
Lightly oil an eight inch pie pan with a little but if the coconut oil.
Toss the pecans, macadamia nuts, pitted dates and vanilla extract in a food processor and blend until sticky ball forms.
Press the crust mixture evenly into the bottom and sides of a pie pan. Using your funders, pinch the pie crust around the rim to form the rippled pattern that are found around most pies crusts.
Refrigerate while preparing the filling and toppings.
Melt the cacao nibs over the stove in a double boiler at 100 degrees fahrenheit.
In the same food processor pour in the cacao nibs, almond milk, almond butter and coconut oil and blend.
Pour this mixture into the pie crust.
Place the pie in the freezer to set for at least an hour.
Peel the pear, core it and cut into 1/4-inch slices.
Arrange the pear slices in a concentric circle over the chocolatey pie.
You can sprinkle cinnamon over the pear slices if you want. Other possible toppings can include chopped nuts, raw vegan ice cream, maple syrup or melted chocolate syrup.
Store in the freezer. Pie will fold for 4-5 days if it’s not devoured before then. Enjoy!
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