Chocolate is called “food of the Gods”, literally, as it translates from Theobroma Cacao. With title like that, no wonder we crave it so much. And this slice of heaven will definitely leave up to its expectation!!!
With recent years; however, chocolate has been getting a bad reputation. It is assumed that we must sacrifice our waistline in order to indulge in this delight.
The problem lies in processed chocolate, NOT the cacao bean itself. Raw cacao builds strong bones balances the brain chemistry,facilitates rejuvenation, and actually reduces your appetite all while helping with the weight loss.
Acting as an anti-depressant, cacao also helps to regulate PMS symptoms and protect bodies from environmental and metabolic toxins.
For The Crust
- 1 cup raw hazelnuts
- 1 cup raw almonds or more hazelnuts
- 1 cup loosely packed medjool dates, pitted
- 1/4 cup cacao powder
- 1/4 cup coconut oil
- 1/2 tsp salt
For The Filling
- 2 cups raw cashews, soaked overnight
- 1/2 cup coconut oil, melted
- 1/2 cup agave nectar or other sweetener of your choice
- 1/2 cup water, plus 2 Tbsp extra for blending
- 1/2 cup cacao powder
- 1/2 tsp pure hazelnut extract
- Seeds from 1/2 vanilla bean
For The Garnish
- Small handful of raw hazelnuts, finely chopped
For The Assembly
In a food processor, process raw almonds, hazelnuts and salt until fine crumbs. Add the dates, and process until it sticks together. Add cacao to the mix with coconut oil. Mix everything well. Press the mixture into the bottom of a 9″ springform pan. (For an easy removal, line the bottom of your pan with a parchment paper) Place in the fridge while preparing the filling.
Remove soaked nuts from the fridge, rinse, drain and place with the remaining ingredients in a blender. Starting at the lowest speed, blend to achieve creamy texture, stirring occasionally as needed. Pour the mixture on top of the crust and return to the refrigerator for minimum 4 hours. (Preferably over night)
When ready to serve, remove the pie from a spring-form pan and cut while it’s still refrigerator-cold. Serve at just below room temperature.