Chocolate-Strawberry Truffle Pie
- 2.5 cups strawberries, or other berries (250g) (I used frozen)
- 1/4 cup plus 2 tablespoons cocoa powder or cacao
- 1.5 cups cashews (150g)
- 1/2 tablespoon pure vanilla extract
- 1/3 cup virgin coconut oil
- 3 stevia packets (or 1/4 cup agave) (Plus extra as desired)
- 1/8 tsp salt
In a bowl, cover the cashews with water and let sit at least 4 hours. Then drain. Combine all ingredients in a high-powered blender or food processor. If using stevia, add 4-5 tablespoons water. (Omit the water if using agave.) Blend until super-smooth. Taste and add more sweetener until desired taste is reached. Pour into a prepared pie crust (see below), and freeze.
30-Second Chocolate Pie Crust
(gluten-free)
- 2 tbsp cocoa powder (or cacao powder)
- 1/2 cup raw cashews (or almonds, walnuts, pecans, or macadamia nuts)
- 1/2 cup shredded coconut (unsweetened) (See nutrition link below, for substitution notes.)
- 1/8 tsp salt
- scant 1/2 cup pitted dates (8 small dates) (Readers have said that raisins work as well.)
Combine all ingredients in a food processor and blend. Then transfer to an 8-in baking dish or aluminum pan (as shown above). Using a piece of wax or parchment paper, smush into the pan and pour desired filling on top or refrigerate until ready to use.
Thanks to: http://chocolatecoveredkatie.com/2012/02/16/chocolate-strawberry-truffle-pie/
