~vegan, sugar-free, wheat-free ~
This recipe was inspired by a pistachio-cherry cookie. I wanted a vegan, wheat-free version that could be easily redesigned to be a raw pie*. This recipe finally came to me about a month later after my New Year celebration.
1/2 cup Pistachios, shelled
2 Dates (soaked 1 hour or more)
1 tsp Cacao Nibs
Pie Pan (lined with wax or parchment paper)
Grind nuts to crumbs in food processor. Add dates and cacao nibs. Process until the ingredients begin to stick to each other. Remove and press into lined pie pan. Chill in freezer while continuing with the recipe.
Fudge
1/2 cup Agave nectar
1/2 cup Coconut butter
1/2 cup Organic, fair trade cocoa powder
Blend until well mixed and thick.
Cherry Mousse
1 cup Cashews (soaked 1 hour or more)
1/2 cup Cherries (if using dried soak for 1 hour or more)
1/2 cup Water (or cherry soak water)
1/2 cup Coconut milk
1 tsp Vanilla extract
1/2 cup Agave nectar
2 tbsp Coconut butter
Blend ingredients until smooth.
Spread the fudge on top of the pistachio crust. Spoon on the cherry mousse making sure to reach the edges of the pan. Decorate pie with sifted cocoa powder and/ or fresh cherries. Allow to set in refrigerator for 2 hours or more.
Invite friends over for a potluck. Tell 'em you'll bring the dessert ;) Enjoy!
* Raw variation: Fresh cherries, young coconut water, cacao nibs/ powder & vanilla beans.
