Cashew Chocolate Pie with Pecan Crust


This pie recipe is a bit of magic!  It tastes sensational and comes together so quickly. (Make sure to make it well in advance in order for it to fully set in the freezer.)

2 cups pecans
6-8 Medjool dates, pitted
¼ teaspoon sea salt
1 ½ cups cashews, soaked for at least 1 hour
½ cup water
½ cup agave nectar or maple syrup
½ cup coconut oil, melted
1 teaspoon vanilla
¼ teaspoon almond extract
½ cup cocoa powder


For the crust, place pecans and salt into the food processor equipped with an S-blade and process until a fine meal is created.  Add the pitted dates and pulse until the pecan crumbs hold together.  Press in a thin layer in a tart pan.

For the filling, blend all ingredients in a high-speed blender until very smooth.  Fill pecan crust with filling and chill in freezer overnight.  Remove from tart pan and cut in 12 slices.  Serve or store in freezer for up to 3 months.

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