INGREDIENTS
the pie crust
1/2 cup pitted dates
1 1/2 cups almonds
4 TBSP coconut oil, melted
the filling
3 cups cashews (soaked for an hour or more)
1/2 cup fresh orange juice
2/3 cup maple syrup
1/4 cup cocoa powder
1 tsp salt
1 tsp orange extract (I use doterra wild orange)
3/4 cup coconut oil, melted
Topping:
1can full fat coconut milk (do not shake!)
1/4 cup grated dark chocolate (optional)
INSTRUCTIONS
the crust
Blend all ingredients together in a food processor.
Scoop mixture into a 9" pie plate lined with wax paper (for easy removal). Press the mixture onto the bottom and half of the sides.
Freeze for an hour to set.
The filling
Blend all ingredients together in the food processor or vitamix. Pour into your pie crust and put back in the freezer until it has set. (About an hour)
Topping
Open your can of coconut milk and take out the top creamy layer and place it into a medium bowl. Add 1 or 2 TBSP of the coconut juice that is left and blend with a hand blender until well mixed and slightly thick. (If your coconut milk is coming from the fridge, place it into a bowl of warm water to soften it)
Remove your cake from the mold and place onto a large plate. Spread the coconut mixture onto the cake evenly. Grate the dark chocolate on the center of the cake and viola! It is finished.
