Raw Mudslide Pie

Photo

www.weeklyveganmenu.blogspot.com

Crust:

2 c coconut flakes

1 c almonds

1/4 c coco powder

1/4 t salt

1 T vanilla extract

6 dates, diced

Almond Milk:

1/2 almonds, soaked for 8 hours and rinsed

1 1/2 c water

Almond Butter Filling:

1 1/4 c almond milk

1 1/4 c cashews, soaked for 8 hours and rinsed

5 T agave

2 T vanilla extract

1 T and 1 t lecithin

5 T coconut butter

1/2 c almond butter

Chocolate Filling:

1/4 c almond milk

2 T agave

2 T coco powder

1 T vanilla extract

pinch salt

1 t lecithin

2 T coconut butter

For the crust: In a food processor, process the coconut flakes, almonds, coco, salt and vanilla. Add the dates a few at a time as the dough is processing. Process until it sticks together. Using a little coconut butter, oil a pie pan. Press the dough into the pie pan, pushing it against the bottom and the sides very well.

For the almond milk: In a blender blend the almonds and water. Strain through a nut milk bag.

For the almond filling: In a blender blend the almond milk, cashews, agave, vanilla, lecithin, coconut butter and almond butter. Pour into a container and refrigerate.

For the chocolate filling: In a blender blend the almond milk, agave, coco, vanilla, salt, lecithin and coconut butter. Pour into a container and refrigerate.

To assemble: It is important to have both fillings be the same consistency otherwise they will not swirl well. When they are both the same thickness, and they must be the thickness of a batter, pour half the almond filling first, then the chocolate, then the almond and end with the chocolate. Using a knife or a chopstick, swirl the chocolate and almond fillings until you get a nice effect. Do not totally mix the two.

Put back in the fridge or in the freezer until it is set well, about 1 hour in the freezer. You may let it sit at room temp for 10 minutes to cut easily.