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Chocolate-Strawberry Icebox Pie
Ingredients
1 1/2 cups
almond meal
1/2 cup
cocoa powder
1/2 tsp
sea salt
2 tbsp
coconut oil
1/2 cup
pitted medjool dates
1
pastured egg
2 cups
raw cashews
1/2 cup
coconut butter, softened
1/2 cup
coconut oil, softened
1/4 cup
honey
1/2 cup
fresh strawberries, pureed
1
vanilla bean, scraped of its seeds
2 tsp
pure vanilla extract
Juice of 1
lime
Zest of 1/2
lime
Instructions
STEP 1
Prepare the crust: Preheat oven to 350°F. In a small bowl, stir together the almond meal, cocoa powder, and sea salt. Set aside.
STEP 2
In the bowl of a food processor, pulse the cocoa nut oil, dates, vanilla, and egg until liquid. Add the cocoa almond meal and mix until combined.
STEP 3
Grease a 9-inch pie plate and pat it evenly all around the bottom and sides. Bake in pre-heated oven for 12 to 15 minutes. Remove and cool completely.
STEP 4
Make the filling: Drain cashews. Place cashews, coconut butter, coconut oil, honey, vanilla bean seeds, strawberry puree, lime juice, and zest into the bowl of a food processor. Blend until completely smooth and liquefied.
STEP 5
Pour over crust, smooth out with spatula, and freeze for at least 4 hours. Defrost for 30 minutes prior to serving.
Nutrition Facts
(per serving)
Calories:
1400 calories
Servings:
8 servings
Carbohydrates:
114 g
Fat:
93 g
Fiber:
18 g
Protein:
32 g
Sugar:
54 g
Meal Effort
Preparation:
20 minutes
Cook:
15 minutes
Total:
35 minutes