But y'all, this mash-up of ingredients turned out great. Plus it's healthy and mostly raw. WIN.
I love dark chocolate and Serial can house white chocolate like it's his job so I knew I wanted to create two layers of chocolate, but adding the third crust layer gave it extra texture and made it oh so yummy. Each layer is different so you end up with a chewy crust, creamy chocolate pie and a white chocolate bark layer. It's so good!
1 Cup Almonds (I used raw, but you can use roasted if that's what you have)
1/2 Cup Cashews (again, I used raw)
1.5 Cup Coconut Butter (you can buy it or make your own)
1/4 Cup Chocolate chips or Cacao Nibs
1/2 Cup Pumpkin
2 Tbsp Coconut Oil
3 Tsp Vanilla
1 Tbsp Agave or Coconut Nectar
2 Tbsp Hot Chocolate Mix (or you can mix cocoa 1.5 Tbsp cocoa and .5 Tbsp any kind of sugar)
1 Tbsp White Hot Chocolate Mix
- Use a food processor (I use a Ninja) to crush the almonds to a powder
- Add 1/2 tbsp coconut oil, 4 dates, 1 tsp vanilla and 1 tbsp agave then pulse until it is evenly mixed
- Press into your pan (I used a 9 inch round) and refrigerate while you make the next layer
- Use a food processor to mix 3/4 cup coconut butter and 1/2 cup pumpkin until it's smooth
- Add in 1 tsp vanilla, 2 Tbsp hot chocolate mix, 1 tbsp coconut oil and the chocolate chips then pulse until evenly mixed and the chocolate chips are in small pieces
- Spread mixture evenly on crust and refrigerate while you make the next layer
White Chocolate Layer
- Use the food processor to crush the cashews into a powder
- Add 1/2 tbsp coconut oil, 1 tbsp white hot chocolate mix, 3/4 cup coconut butter and 1 tsp vanilla then blend until evenly mixed
- Spread mixture evenly on top of the first two layers and refridgerate for 10-15 minutes before serving. It gives the last layer time to firm up.
I know it seems like a lot of steps, but it's really easy and even better, it's all done with a food processor. You don't even have to bake it. See? Good things happen when I'm too lazy to go to the store.