1 cup Raw Pecans
1 cup medjool dates, pitted
2 T Raw Cacao Powder
pinch sea salt, cinnamon and Pure Vanilla Powder
2 cups Raw Cashew Butter OR Cashews
1 tsp. Pure Vanilla Powder
3 T Coconut Oil
1/4 cup maple syrup or raw honey
1/3 cup espresso or strongly brewed coffee + a little for top layer
pinch sea salt
1/2 cup medjool dates, covered with coffee
1 T Raw Almond Butter (or any nut budda)
pinch sea salt and Pure Vanilla Powder
1. Blend all Crust ingredients. Press into parchment-lined glass pie pan. Put in freezer.
2. Blend all Middle ingredients… pour evenly onto Crust, and store in freezer for 1 hour or until SOLID!
3. Blend all Top ingredients, and decorate the top with the glorious frosting…I squeezed mine out of a plastic bag (cut out the corner tip), and sprinkled some pistachios, goji berries, and coffee beans on top! Put in freezer for 1-2 hours. Then…..CHOW DOWN!!! This pie is mocha ice cream…SERIOUSLY. Store in freezer for keepin'.