For my birthday my daughters made this pie from gapsdietjourney.com (we’ve simplified the recipe here). Yum!
2 c. raw cashews
12 oz. coconut milk
1/2 t. sea salt
6 T. organic cocoa powder
2 t. vanilla extract
1/2 c. raw honey
1/2 c. expeller pressed coconut oil
Pie crust (recipe follows)
Soak the cashews in filtered water 4-6 hours. Drain.
Place cashews, coconut milk, vanilla, salt, honey, coconut oil, and cocoa powder in the blender. Blend until completely smooth.
Pour into prepared chocolate pie shell. Refrigerate several hours until firm. Good frozen!
Serves 16
Pie crust:
1-1/2 c. blanched almond flour
3 T. cocoa powder
1/4 t. sea salt
1/4 c. coconut oil, solid
2 T. honey
2 t. ice water
Whisk almond flour, cocoa powder and salt in one bowl until mixed thoroughly.
Stir coconut oil and honey together. Mix coconut and honey into the dry ingredients using a fork or pastry blender until mixture looks crumbly.
Add 2 teaspoons of ice water gently lifting the dry ingredients and folding over until slightly moistened. The mixture should look crumbly. Take about 1/2 of the mixture and pat into the bottom of a 9-inch pie pan. Press the remainder along the edges and up into the sides.
You can read the original post here: http://gapsdietjourney.com/2013/02/silky-chocolate-pie/