Ingredients
- CRUST
- 1/4 C shredded coconut
- 2 C almonds, dry
- 1 teaspoon salt
- 2 C dates
- SYRUP
- 1 C dates
- 1/2 C carob powder
- 1/4 C olive oil
- 2-4 T water
- KREAM (Cashew Coconut Pudding)
- 2 C cashews
- 1.5 C water
- 1/4 C dates
- 1/2 C shredded coconut
Directions
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To make crust, “flour” pie dish with shredded coconut. Press crust into pie dish. Set aside.
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To make syrup, blend 1 C dates, carob, oil and water until smooth. Try to use as little water as possible for a thick fudge-like texture. Spread half of syrup onto pie crust. Set other half aside to use as topping.
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To make kream, blend the cashews and water until smooth. Add the dates and coconut. Blend until smooth.
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To serve, drizzle remaining syrup on top of pie.
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Keeps for 4 days in fridge.