Chocolate Creme Pie - Dairy & Gluten Free

Filling:

2 cups of soaked raw cashews

1/2 cup of water

4 heaping tbsp raw cacao powder (chocolate)

3 tbsp real maple syrup (I use grade B)

1/2 tsp sea salt

Crust:

1 cup of soaked and dried raw walnuts

1/2 cup of raw oats (alternately, oat or almond flour)

4 medjool dates soaked

1 tsp vanilla

Whipped Topping:

1 cup unsweetened coconut

1 cup of almond milk

2 tbsp maple syrup

1 tbsp coconut oil

1 tsp vanilla

Soak and dry your walnuts ahead of time. You can either dry them in a dehydrator or on low heat in the oven. Keep the temp under 115 degrees if you want to keep it raw. Or toast them at 350 for about 15 mins or till they are slightly browned. When they are wet I sprinkle a bit of sea salt over them.

Soak the cashews for a minimum of two hours, 4-6 preferably. Also, soak the dates for at least an hour to re-hydrate them a bit. After soaking, add the cashews and the water (I use the soak water from the dates) to the blender and puree till smooth and creamy. You may need more or less water, but add just a little at a time, you don't want it too soupy. Add the cacao, maple syrup and salt and blend till ingredients are mixed well.

In a food processor, add the pitted dates and pulse a few times. Don't forget they have pits, like me, and wonder what is so loud when you start to pulse them! :) Add the nuts, vanilla and oats and pulse a few times till everything is mixed and forms nicely when squeezed. Press the crust mixture into a pie dish, then scoop in the chocolate creme filling and toss in the freezer to let it set.

For the topping, add all the ingredients to a blender and puree until smooth and creamy. Spoon over pie and put in the freezer till you're ready to serve. Let it sit for at least an hour. I also chopped up some vegan chocolate to sprinkle on top as a garnish. You can keep this in the freezer to keep it firm. 

This is a yummy, creamy treat that you can feel a bit less guilty eating. It is a raw dessert, and all the ingredients are nutritious. It still has a lot of calories though so you can't pig out, but it is a healthy indulgence. Cashews, walnuts, dates, raw 100% cacao and even the grade B real maple syrup all have nutritional benefits. Personally I love the fact that I can eat a decadent dessert that is not empty calories! This recipe was inspired by the many amazing raw vegan desserts created by Emily at This Rawesome Vegan Life. Check out her site for her beautiful, tasty looking recipes!

Chocolate, Coconut, Banana Pudding

Real pudding does not come from a box! :) This is a tasty non-dairy, creamy, chocolaty treat kids would love as well as adults. It's fresh and delicious! Coconut is extremely good for you. Here is a good article on the benefits of coconut.

3 bananas
1 young Thai coconut meat
1/4 cup coconut water
3 tbsp cacao powder
3 tsp hemp seeds or nut butter (optional)

Open your fresh coconut and pour the water into a container to store. Measure out 1/4 cup and add to blender. For the left over, you can drink it or save it and use it in cooking or smoothies. I use mine in smoothies instead of milk to help facilitate blending. Scoop out coconut meat into blender, then add the rest of the ingredients and  blend until smooth and creamy. I do not add any sweetener, the bananas sweeten it enough for me, but if desired you can add some honey, maple syrup, liquid stevia or even a couple dates for that extra sweetness. Then sprinkle with some coconut flakes for garnish if desired and enjoy!