Raw Strawberry Chocolate Pie

Base

1 cup almonds (pre-soaked, drained and dried)

1 cup Medjool dates (pitted) (soaked in ¼ cup filtered water)

3 T. coconut oil

3 T. (heaping) raw cacao

2 T. tahini

2 T. raw honey

1 tsp. Himalayan Salt

1 tsp. cinnamon

1 tsp. vanilla powder

½ tsp. nutmeg

Place all base ingredients into a food processor and process until a coarse crumbly mixture forms. Line the bottom of a spring form pan with parchment or wax paper. Transfer mixture into a spring form pan and press down to form a very thin base layer and edging.

Strawberry Filling

2 cups raw cashews (presoaked for at least a 6 hours or overnight, drained)

¼ cup coconut oil

Zest and juice of 1 medium organic lemon

½ tsp pure vanilla powder

½ tsp. Himalayan salt

¼ cup real organic maple syrup

1 medium ripe banana

2 cups strawberries, hulled

Optional: extra strawberries for decorating

Place all pie filling ingredients into a high powered blender or food processor and process until the mixture is smooth and uniform. Pour mixture into prepared pans. To garnish like the photo; slice strawberries and press into the bottom and side of the pan, making sure they stay upright before pouring the filling. Freeze until completely firm.

Chocolate topping

¼ cup coconut oil

¼ cup maple syrup

¼ cup cacao powder

Sprinkle Himalayan Salt and Cinnamon

Insert a glass bowl into a pot of pre-boiled water. Allow the heat to gently melt together coconut oil, raw cacao, spices and maple syrup. Stir until smooth. Remove pie from freezer and pour chocolate topping over entire surface. Return to freezer.

Once pie is frozen, cover with foil to store. To eat within a day or two, pie can be stored in the refrigerator. Store in the freezer for up to a month. To serve, remove from freezer, uncover and let thaw for 1-2 hours. For a more even thaw, put pie in fridge the night before serving day. May need to remove from fridge half hour to hour before serving.