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Raw Chocolate Caramel Pie

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 2 cups coconut flakes (unsweetened)
  • 1/2 cup date (paste)
  • 1/4 cup lucuma powder
  • 1/8 tsp sea salt
  • 1 tsp vanilla extract
  • 1 cup date (paste)
  • 4 1/2 cups avocado (mashed)
  • 1/2 cup date (paste)
  • 6 Tbsp agave nectar (raw)
  • 1/4 cup cacao powder (raw)
  • 1/4 tsp sea salt

Method
 

  1. Place the coconut flakes, lucuma, and salt in the food processor, fitted with the “S” blade. Pulse together.
  2. Add the date paste and vanilla and process until the batter sticks together when pinched.
  3. Pat the crust dough into the pan and up the along the edges. Set aside.
  4. With an offset spatula, spread the date paste evenly over the bottom of the crust.
  5. n the blender combine the avocado, date paste, agave, cacao and salt. Blend until totally smooth. I found that the food processor didn’t get it smooth enough. You can use amply syrup, coconut nectar what whatever liquid sweetener of choice.
  6. Pour the chocolate mousse into the pie dish and smooth the top with an off-set spatula. Place in the fridge to chill for several hours. I let mine sit in the fridge overnight.
  7. Decorate prior to serving if using fresh fruit and mint. Mint leaves tend to wilt after a day and keep the pie in the fridge for 2-3 days.