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Extremely rich!! If you like very rich truffle like chocolate, this dessert is for you. I found it too rich personally, however in general I am not a fan of overly rich desserts. I hesitated putting it up on my blog, however quite a few people did like it so here it is. If you are a chocaholic and want a not too sweet, just a small slice is enough, very chocolatey dessert with a coconutty flavor, you will like it. It is very easy and quick to make and completely raw. I found the maple caramelized nuts on top gave it a nice texture, these are entirely optional of course.
I found this in Kelsey Ale's Paleo cookbook.
Crust
Ingredients:
1 cup Hazelnuts or pecans
1/2 cup Shredded unsweetened coconut
2 tbsp Cacao powder
1/4 tsp Salt
1 cup Dates
2 tbsp Coconut oil, room temperature or melted, not cold
Step by Step
Line a 8 in round springform pan with parchment paper
In a food processor place hazelnuts (or pecans or walnuts) along with dates and process until they are completely ground up.
Add cocoa, shredded coconut, salt and room temperature or melted coconut oil. Process until it forms a dough, this only takes a couple of seconds.
Spread out in the pan evenly, then press down with a spoon to form the crust.
Place pan in the freezer for 15 minutes, or the fridge for at least 1/2 hour for the crust to set.
Filling
Ingredients:
2 cups Cashews, soaked overnight or in boiling water for at least 1/2 hour
7 oz Unsweetened baking chocolate, melted
1/2 cup + 2 tbsp Maple syrup
1 cup Coconut cream
3 tbsp Lemon juice
1 tbsp Vanilla
Step by Step
Place chocolate in a bowl over a pot of simmering water to melt the chocolate, mixing occasionally so it melts evenly. You can melt in the microwave, leaving it a few seconds at a time then mixing so chocolate does not seize up.
Place all the ingredients in a blender and blend until it is completely smooth.
Pour into chilled pie crust. Even it out and place in the fridge for at least 4 hours or overnight. I will add the recipe for caramelized nuts in another post. Because it has coconut in the filing and crust the coconut flavor does come through quite a bit. Enjoy!
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