One of our customer service team members, Chloe, came up with this simple-to-assemble, simply rich vegan dessert that she shared with the rest of us. Yummo!
CRUST I N G R E D I E N T S
6 oz hazelnuts, soaked
6 figs (or pitted dates)
1/4 tsp nutmeg
1/2 tsp cinnamon
CRUST D I R E C T I O N S
Soak hazelnuts 6-8 hours or overnight in filtered water. Rinse, pat dry. Add to food processor with remaining crust ingredients and pulse until medium ground, so some nutty texture remains. Press into pie plate.
FILLING I N G R E D I E N T S
12 oz hazelnuts, soaked
1 cup coconut butter
1 cup carob or cacao powder
3 Tbsp maple syrup
FILLING D I R E C T I O N S
Soak hazelnuts 6-8 hours or overnight in filtered water. Rinse, pat dry. Add to food processor with remaining filling ingredients and pulse until finely ground, blended and quite smooth. Spoon into prepare pie crust, smoothing top. Refrigerate for several hours.
Serving suggestions: Sprinkle top with sifted carob or cacao powder and fine coconut flakes, and/or serve with berries. (Frozen berries that are thawed and mashed slightly with back of fork make a lovely little sauce.)
You might also like this Cacao Banana Smoothie!
