What you need:
- 1/2 cup raw almond butter
- 3/4 cup shredded, unsweetened coconut
- 1/2 can worth coconut cream
- 2/3 cup pure dark chocolate
- 2 cups worth evenly mixed dates, almonds, walnuts (for base)
- 1/4 tsp pumpkin spice
- 1-2 tsp instant coffee granules
- 2 tsp vanilla extract
- 2 miniature pie shells (double up the ingredients if you wish to make more!)
Start by preparing your RAW vegan base: in equal portions, mix 2 cups worth of pitted dates, raw almonds and walnuts. Blend in a food processor until everything is well combined and turned into a thick mixture. Pat this mixture into your miniature pie shells and place in the fridge while you prepare the filling. In a small sauce pan over medium high heat, melt raw almond butter, chocolate, shredded, unsweetened coconut; along with 1/2 can worth coconut cream (this is the thick, creamy part that resides on top of canned coconut milk). Add your vanilla extract, pumpkin spice, and instant coffee granules last. Once everything is well-combined and melted together, pour into previously cooled pie shells. Place back in fridge for at least a couple of hours (preferably over night!). Garnish with more shredded, unsweetened coconut, shredded dark chocolate and fresh hazelnuts! Enjoy this amazing dessert with friends or impress the family during the Holidays! Enjoy ~
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