INGREDIENTS:
Pie
- 1 Scoop Sunwarrior Classic PLUS Vanilla Protein
- 6-7 Medjool Dates (pitted)
- ½ Cup + 1 Tbsp Walnuts OR Almonds (soaked, I used sprouted nuts)
- 1-2 Tsp Maple Syrup
- ½ Tbsp Coconut Butter Pinch Himalayan Crystal Salt OR Sea Salt
- ⅛ Tsp Cinnamon
Cream Filling
- 1 Tbsp Coconut Butter
- ¼ Cup Cashews (soaked)
- 1 Tbsp Hot Water
- ⅛ Tsp Natural Vanilla Extract
- 1 Medjool Date Raw Chocolate Topping
- ⅛ Cup Raw Cacao Powder
- 1½ Tbsp Coconut Butter Pinch Himalayan Crystal Salt (optional)
PREPARATION:
- Prepare Cream Filling by blending all ingredients together in a food processor until very smooth, refrigerate .
- Prepare Pie Layer by blending all ingredients together in a food processor until quite smooth.
- Once blended, use your hands to separate the blended ingredients into two parts.
- Mould one part into a round pie shape, set aside.
- Remove Cream Filling from fridge and pour on top of the first layer of pie then mould the second layer on top ensuring that the sides mesh together. *note you may want to wet your hands to make this happen. I like to really work it into a beautiful round shape but you can create any shape that you want ie. square, a loaf etc.
- Prepare Raw Chocolate Topping by lightly melting coconut butter then stirring in raw cacao powder and salt if using and drizzle over top of your pie.
- You may refrigerate until ready to serve or serve right away.
