Chocolate Peanut Butter Pie
Inspired from the book "Rainbow Green Live Food Cuisine" by Gabriel Cousins. NOTE: No peanut butter in this recipe.
CRUST:
2 C pecans, soaked
1/2 C raisins, soaked
2 TB mesquite pod meal
2 tsp cinnamon
1 tsp nutmeg
Process all ingredients in a food processor with the S blade until a dough-like consistency is obtained. Press into a 9' glass pie pan and refrigerate for 1 hour.
FILLING (Layer 1: Sweet "Peanut" Butter)
1 C raw Chocolatree almond butter
1/2 C water
1/2 C raisins, soaked
2 tsp pink salt
Process all ingredients in a blender including the soak water until creamy. Spread mixture into pie pan.
FILLING (Layer 2: Chocolate Sauce)
1 C raw cacao powder
4 black olives
1 C water
1/2 C olive oil
1/2 C raisins, soaked
1 TB mesquite pod meal
1 tsp Spirulina
1/2 tsp pink salt
Process all ingredients in a blender including soak water until creamy. Pour sauce over peanut butter. Retain 1/2 cup
FILLING (Layer 3: Coconut Cream)
1 C coconut cream
1 C coconut water
1/4 C raisins, soaked
1 TB mesquite pod meal
1 tsp Pink Salt
Process all ingredients in a blender including the soak water until creamy. Pour 2 C of coconut cream over the Chocolate sauce layer.
Pour 1/2 C Chocolate sauce into the center of the pie in a circular shape. Using a chopstick, slowly swirl the sauce into a spiral shape. Dust with cacao powder and refrigerate for 1 hour before serving.
0 comments