Ethereal Chocolate Silk Pie for the Celestial Brunch

Allergens

Nuts

Ingredients

• 1 1/2 cups raw almonds
• 1 cup pitted dates
• 6 tablespoons coconut oil, melted
• 1/3 cup unsweetened cocoa powder
• 1 can full
• fat coconut milk, chilled overnight
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• A pinch of sea salt
• Fresh raspberries for garnish

Instructions

1. In a food processor, pulse almonds until they resemble coarse crumbs. Add dates and process until the mixture comes together. Press the crust into the bottom and up the sides of a 9 inch pie dish. Set aside.
2. In a small saucepan, combine coconut oil and cocoa powder over low heat. Stir until fully combined and slightly thickened to create a ganache. Pour evenly over the pie crust, spreading with a spatula to ensure an even layer. Let cool.
3. Carefully open the can of chilled coconut milk and scoop out the solid white cream into a large bowl. Whisk in maple syrup, vanilla extract, and a pinch of sea salt until fluffy and smooth.
4. Pour the whipped coconut cream over the ganache layer in the pie crust. Use a spatula to spread it evenly. Decorate the top with fresh raspberries, creating a pattern of your choice.
5. Refrigerate for at least 4 hours or until firm. Serve chilled.

Chef’s Insight

A perfect balance of flavors and textures that tantalize the palate in each bite.

Notes

Let the coconut cream separate naturally from the liquid when chilling overnight.