Recipe: Bittersweet Chocolate Almond Butter Pie

Ingredients for the base:

1/2 C almonds

4 TBSP raw cacao

1 TBSP cold pressed coconut oil

2 TBSP date paste or 3 medjool dates, depitted

1 TBSP cacao nibs or more raw cacao

1/2 vanilla bean, scraped

1 pinch of sea salt

How to make the base:

1. Process the almonds in a food processor or blender until coarsely ground. It’s ok if bits of almonds aren’t broken down, this will add extra crunch and texture.

2. Add the cacao, date paste and salt and process to combine lightly, then add the rest of the ingredients and pulse several times until incorporated and slightly sticky.

3. Line your tart pans with baking paper and gently press the mixture into the bottom and sides of the pans.

4. Place them in the freezer while preparing the filling.

Ingredients for the chocolate filling:

1 C young coconut meat

1/4 C cold pressed coconut oil

1/2 C agave nectar, maple syrup, rice syrup or honey

1/2 C raw cacao OR 100g raw chocolate

1/4 tsp sea salt

1/2 vanilla bean or 1 TBSP vanilla extract

How to make the chocolate filling:

1. Optional: Chop and then melt the chocolate in a bain marie / double broiler.
Set aside.

2. Scoop out and clean the meat from a young coconut.

3. Blend the coconut meat with the chocolate and the other ingredients in a high speed blender on high until smooth and creamy.
Set aside.

For the almond layer:

1 C (raw) almond butter, smooth is better than crunchy

1 TBSP cold pressed coconut oil

1/4 C agave nectar or another liquid sweetener of choice

1 pinch of sea salt

How make the almond butter layer:

Using a spoon, stir all ingredients together until well combined.