Everyday Chocolate Cookie Pie

Posted by on Jul 5, 2012 in Desserts, Recipes | 0 comments

Everyday Chocolate Cookie Pie

A cross between a raw cookie and a decadent graham cracker crust pie, this chocolaty dessert is easy enough for any night of the week.

Everyday Chocolate Cookie Pie
Author: Cowgirl Beans
Serves: 8-12
I make this using almost exclusivity raw ingredients, especially raw nuts which give it it’s creamy and rich consistency. As it is a rich desert, I have found a small square is decadent and filling enough for adult and child alike.
Ingredients
  • Crust Layer
  • 1 1/2 cup nuts (almonds/walnuts)
  • 1/2 unsweetened coconut
  • 1/4 cup dates (high quality medjool) or soaked store brand
  • dash of salt
  • Chocolate Layer
  • 1 2/3 cup dates
  • 1/2-2/3 cup cashews
  • 1/2 tsp vanilla
  • dash salt
  • 2 tbl. coco powder
  • chocolate chips (optional)
Instructions
Crust
  1. Line a mini cake pan or round bowl with parchment or plastic wrap, enough to come up and over the completed pie.
  2. In the food processor or high speed blender, blend the nuts, coconut, salt and 1/4 cup dates. You want a crumbly, sand like consistency; the date will act as the binder. You should be able to squish it into a ball and it holds it’s shape. Add dates one at a time until the right consistency.
  3. When ready, press into the bottom of your pan or bowl.
Chocolate Layer
  1. Blend all ingredients until smooth and you’re able to make into a test ball. Taste tester : ) Adjust more cocoa powder etc. if needed. (Add chocolate chips at the very end-if using).
  2. Press evenly onto the top your crust layer. Lay the extra plastic wrap over the top and smooth it.
  3. Refrigerate to help firm.
  4. Thirty minutes to one hour before ready to serve, use plastic wrap to lift out of pan and peel off.

 

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