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Chocolate Brownie and Coconut Cream Pie Recipe

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Chocolate Brownie and Coconut Cream Pie
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Ingredients

  • 1 cup walnuts
  • 1/2 cup raisins
  • 3/4 cup shredded coconut
  • 2 tsp of cacao powder
  • Brownie Layer - use any leftover to make cookies or brownie bites
  • 1 cup medjool dates, soaked, pitted and chopped
  • 1/4 cup sunflower seeds
  • 1/2 cup macadamia nuts
  • 3/4 cup walnuts
  • 1/3 cup cacao powder
  • 1/4 cup maple syrup , agave,(or your sweetener - start with less and add per preference)
  • 1 Tbsp Mesquite powder (optional)
  • 1/4 cup cacao butter, shaved and then melted
  • 1 tsp coconut oil
  • 2 Tbsp cacao paste, grated (optional, but really good)
  • 1/4 cup goji berries, soaked
  • Coconut Cream Filling
  • 1 cup young Thai coconut flesh, or shredded coconut
  • 1 cup coconut water, or filtered water
  • 1 date, pitted and chopped
  • 1/3 cup cashews
  • 1 Tbsp coconut oil, melted
  • 2 Tbsp cacao butter, melted
  • 2 Tbsp Irish moss paste (optional)
  • 1 Tbsp clear agave nectar (or favorite sweetener, to taste)
  • 1/2 tsp lacuma powder (optional)
  • 1 pinch Bourbon Vanilla Bean powder (or 3 drops Medicine Flower Vanilla Extract)
  • pinch sea salt
  • Raspberry Topping
  • 1/2 cup fresh or frozen raspberries
  • 2 medjool dates, pitted and soaked
  • Crust - Preparation
  • Process walnut, raisins, shredded coconut, and cacao powder until it starts to stick together
  • (You may have extra brownie batter, which you can shape into bite sized brownies, or press into individual tart pans and freeze for future use.)

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