Mudslide Pie

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#MeatlessMonday #Vegan
Oh my gosh guys! I had this pie yesterday at a cafe called Raw and Juicy. It was amazing!!!!! Hope you enjoy!
Mudslide Pie
Crust:
1 cup raw almonds, soaked and dehydrated
2 cups shredded coconut
1/2 cup raw cacao powder
1/4 tsp sea salt
1/2 cup packed Mejool dates, pitted
Chocolate sauce: yields 2 1/4 cups

10 oz raw agave nectar
1/2 cup raw coconut oil, melted
1 1/4 cup raw cacao powder
Filling:

2 cups coconut milk (thick cream consistency)
1 1/4 cup raw cashews, soaked 2 + hours
3/4 cup raw agave nectar
1/4 tsp sea salt
2 tsp vanilla extract
2 Tbsp lecithin, powdered or liquid
1/2 cup raw cacao butter, melted
1/2 cup raw almond butter
Preparation:

Crust:

In the food processor, fitted with the “S” blade, process the almonds to a coarse meal texture.
Add coconut, cacao powder, and salt and process just long enough to mix everything together.
Add dates, dropping them through the chute of the food processor one date at a time.
Process for 30-60 seconds or until the mixture sticks together when pinched. Process until mixture is homogenized.
Press crust into a pie pan or spring form pan. Set aside
Bottom layer:

Blend the raw agave nectar, coconut oil and cacao powder until smooth, pour 1 cup on top of the crust and allow to set in fridge.
Set a side the remaining mixture – do not put in the fridge.
Filling:

Blend the coconut milk, cashews, agave, salt and vanilla in a high-powdered blender,
Blend until well incorporated, then add in the lecithin and cacao butter while blending until mixture is smooth and homogenized.
Pour 2 1/2 cups of the mixture into a bowl and refrigerator until it thickens.
Add the almond butter to the remaining mixture and blend briefly. Put in the fridge to chill and set up. The filling should be allowed to thicken until the consistency is that of loose cake batter.
Remove the crust from the fridge and spoon the two different batters onto the crust in increments, one at a time. Add the rest of the chocolate bottom mixture by spooning randomly on top of the pie. I used a squeeze bottle for the chocolate but this isn’t necessary. Take a chopstick and swirl them together. Allow to set up on the fridge until firm.
Pie should last 3-4 days in the fridge or in the freezer for several months.

eating healthy at Raw and Juicy.

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