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Mona's Chilled Chocolate Blackberry Pie
Alicia,
Although my husband and I do a pretty good job incorporating fresh fruits and veggies in our regular meals we both have a pretty big sweet tooth and we love chocolate!! Do you have any suggestions for making healthier chocolate deserts?
Thanks
Mona
Mona,
Here is a slightly sweet dessert that helps you to incorporate more fruits, nuts AND chocolate into your eats!! A chilled, light and fluffy chocolate and blackberry cashew cream layered over a crumbly chocolate, pecan, date crust will keep you cool during the summer months ahead. This pie goes easy on the sugar and is packed with healthy fats and protein. Eating healthier never looked so good. --A xo
Although my husband and I do a pretty good job incorporating fresh fruits and veggies in our regular meals we both have a pretty big sweet tooth and we love chocolate!! Do you have any suggestions for making healthier chocolate deserts?
Thanks
Mona
Mona,
Here is a slightly sweet dessert that helps you to incorporate more fruits, nuts AND chocolate into your eats!! A chilled, light and fluffy chocolate and blackberry cashew cream layered over a crumbly chocolate, pecan, date crust will keep you cool during the summer months ahead. This pie goes easy on the sugar and is packed with healthy fats and protein. Eating healthier never looked so good. --A xo
Makes: 1 pie
Approximate prep time: 45 minutes (plus approximately 2 hours chilling time)
Ingredients
2 cups whole, raw cashews
2 cups whole, raw pecans
1 cup dried, whole dates, pitted
2½ tbsp unsweetened cocoa powder
3½ tbsp evaporated cane juice sugar (I like to use Wholesome Sweeteners Evaporated Cane Juice Organic Sugar)
1 tbsp virgin coconut oil, melted
1¼ cups + 1 tbsp unsweetened non-dairy milk (i.e., soy, almond, rice, etc., see Note)
1 tsp vanilla extract
1½ cups blackberries, frozen
1½ tbsp lemon juice
1½ tbsp maple syrup
Note: I prefer unsweetened almond milk for this recipe. It gives it excellent flavor.
Procedure
1. To a medium bowl, add the cashews and cover them generously with water. Allow them to soak for at least 20 minutes (I like to let them soak overnight but if you forget, there is no need to worry!). Set aside.
2. In a food processor, grind the pecans until they resemble crushed graham cracker crumbs. Transfer them to a large bowl.
3. Dice the dates and transfer them to the bowl holding the pecan crumbs.
4. To the same bowl, add 1 tbsp cocoa powder, 2 tbsp sugar and the melted coconut oil. With your hands (I’ve found hands work best!), mix the crumbly crust thoroughly using a grabbing motion until all ingredients are incorporated and the crust is saturated with coconut oil. Press into a 9-inch pie plate. Set aside.
5. Drain the water from the cashews and transfer them to a blender. Grind the cashews into little pieces. Add 1¼ cups of non-dairy milk and the vanilla extract. Blend until smooth. Transfer half of the cashew cream to a small bowl.
6. To the cashew cream still in the blender, add 1½ tbsp sugar and 1½ tbsp cocoa powder. Blend until smooth. Spread this chocolate cashew cream over the crust in the pie plate.
7. To a clean blender, add the remaining plain cashew cream you reserved. Add the blackberries to the blender and break apart. The berry-cashew cream should be chunky at this point. Add the lemon juice, maple syrup and remaining 1 tbsp of non-dairy milk.
8. Blend until smooth. The blackberry cashew cream should be a vivid purple color. Spread the blackberry cream over the chocolate cream. Freeze for 2 hours or until set before serving.
Back to Sweets
Approximate prep time: 45 minutes (plus approximately 2 hours chilling time)
Ingredients
2 cups whole, raw cashews
2 cups whole, raw pecans
1 cup dried, whole dates, pitted
2½ tbsp unsweetened cocoa powder
3½ tbsp evaporated cane juice sugar (I like to use Wholesome Sweeteners Evaporated Cane Juice Organic Sugar)
1 tbsp virgin coconut oil, melted
1¼ cups + 1 tbsp unsweetened non-dairy milk (i.e., soy, almond, rice, etc., see Note)
1 tsp vanilla extract
1½ cups blackberries, frozen
1½ tbsp lemon juice
1½ tbsp maple syrup
Note: I prefer unsweetened almond milk for this recipe. It gives it excellent flavor.
Procedure
1. To a medium bowl, add the cashews and cover them generously with water. Allow them to soak for at least 20 minutes (I like to let them soak overnight but if you forget, there is no need to worry!). Set aside.
2. In a food processor, grind the pecans until they resemble crushed graham cracker crumbs. Transfer them to a large bowl.
3. Dice the dates and transfer them to the bowl holding the pecan crumbs.
4. To the same bowl, add 1 tbsp cocoa powder, 2 tbsp sugar and the melted coconut oil. With your hands (I’ve found hands work best!), mix the crumbly crust thoroughly using a grabbing motion until all ingredients are incorporated and the crust is saturated with coconut oil. Press into a 9-inch pie plate. Set aside.
5. Drain the water from the cashews and transfer them to a blender. Grind the cashews into little pieces. Add 1¼ cups of non-dairy milk and the vanilla extract. Blend until smooth. Transfer half of the cashew cream to a small bowl.
6. To the cashew cream still in the blender, add 1½ tbsp sugar and 1½ tbsp cocoa powder. Blend until smooth. Spread this chocolate cashew cream over the crust in the pie plate.
7. To a clean blender, add the remaining plain cashew cream you reserved. Add the blackberries to the blender and break apart. The berry-cashew cream should be chunky at this point. Add the lemon juice, maple syrup and remaining 1 tbsp of non-dairy milk.
8. Blend until smooth. The blackberry cashew cream should be a vivid purple color. Spread the blackberry cream over the chocolate cream. Freeze for 2 hours or until set before serving.
Back to Sweets
© 2012 Alicia Armeli
