Chocolate Blueberry Cream Pie

Photo: Julia Corbett

Ingredients

Crust:

2 cups coconut flakes

50 grams cacao beans, or paste

3 tablespoons honey

2 tablespoons coconut oil

1 teaspoon maca powder

1/4 teaspoon real salt

1 vanilla bean, deseeded

Chocolate Filling:

100 grams cacao paste (stone ground cacao beans)

1/2 cup raw cashews, or cashew butter

1/2 cup filtered water

1/2 cup blueberries

1 teaspoon maca powder

1/4 cup maple or palm sugar

4 tablespoons honey

2 tablespoons coconut oil

pinch real salt

Blueberry Filling:

1/2 cup blueberries

1/2 cup raw cashews or butter

4 tablespoons honey

pinch real salt

2 tablespoons coconut butter or oil

1 vanilla bean, deseeded

Preparation

Pulse 50g cacao paste or beans in a food processor until broken into small pieces.

Pulse all crust ingredients in a food processor until combined and sticky, press into pie plate and chill.

Melt 100g cacao paste, in dehydrator or over double boiler.

If using cashew nuts, blend cashew with 1/2 cup filtered water until creamy.

Blend all chocolate filling ingredients until smooth in a high power blender. Pour into pie crust. Chill.

Blend all blueberry filling ingredients in a high power blender until smooth. Pour over chocolate filling. Chill 2 hours or more and decorate.

Makes 12 slices

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About

This beautifully rich and creamy raw dessert pie is full of nutrition and flavor. Additions to this pie could be mesquite pod meal, shilajit, lucuma powder or other superfoods that would blend well into the chocolate filling. Decorate before serving with edible flowers like borage.