Julia Corbett does it again! This pie is inspired by the Cappucino Ice Cream Pie in her book Sweet & Raw Pie Mandalas-- Superfood Nutrient-Rich Delectable Desserts, page 120. I switched up the White Chocolate filling with a darker Cacao layer...and the Cashew Mesquite Maca icing is so divine!! Send your tastebuds straight to the moon:
ingredients:
(Coconut Almond Crust)
1/2 cup Coconut flakes
1 1/2 cups Raw Almonds, pulsed
3 T honey
2 pinches salt
3 T Coconut Butter or Oil, melted gently
1 tsp. Pure Vanilla Powder
(Cacao Filling)
1 cup Raw Cacao Paste, gently melted
1 T Coconut Oil
4 T honey
1 tsp. Pure Vanilla Powder
1 T Maca Powder
1/4 cup fresh orange juice
pinch cinnamon
pinch nutmeg
(Cappucino Icing)
1 cup Cashew Butter
1/2 cup coconut water
2 T Coconut Butter
2 T Maca Powder
3 T Mesquite Powder
1/2 tsp. Pure Vanilla Powder
1 T honey
pinch salt
Cacao nibs (optional for topping)
to create:
(Coconut Almond Crust)
1. Pulse all ingredients in a food processor, press into glass dish or pie dish. Chill.
(Cacao Filling)
1. Blend all ingredients until creamy. Pour on top of crust. Chill.
(Cappucino Icing)
1. Blend until smooth. Spread on top of filling... CHILL!
2. Top pie with your favorite flavas--- berries, edible flowers, cacao nibs, coconut shreds... SHARE! Such a prime mid-day boost! Keep in fridge for up to a week, or freeze individually for..eva....until you need to make anotha!