Ingredients
The following ingredients have 8 Servings
- 2 cups (280g) almonds (or nuts of choice)
- 1/2 cup (40g) cacao powder
- 1/2 tsp salt
- 1/4 cup (50g) coconut oil
- 12oz unsweetened chocolate
- 3 cups (720g) non-dairy milk
- 1 cup (180g or 10-12) pitted medjool dates
Instruction
- For the crust, blend the nuts, cacao powder, and salt until coarsely ground.
- Add the coconut oil. Blend/stir until the texture is moist and crumbly but holds together when pressed.
- Press into the bottom of a pie pan and up the sides, reserving about 1/2 cup for topping.
- For the filling, blend the milk and dates on high until very smooth.
- Melt the chocolate.
- Add melted chocolate to the blender and blend until combined.
- Pour into the crust and smooth the top. Sprinkle with the remaining crust chunks and chocolate chips. Drizzle with melted chocolate.
- Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours.
- Slice and enjoy!
