5 tbsp. cocoa powder
12 Medjool dates, pitted
1/2 tsp. sea salt
1 cup nut of choice (I like cashews)
1 cup unsweetened dried coconut
1 tsp. vanilla extract
10 Medjool dates, pitted, then soaked in boiling water for 10 min and then drained
3 tsp. ghee or coconut oil
2 tsp. vanilla extract
3 tbsp. unsalted almond butter
Nut Butter Mousse
2 cans full-fat coconut milk, refrigerated overnight
3/4 cup peanut butter
2 tbsp. maple syrup
1/2 tsp. vanilla extract
Pinch sea salt
Additional 1/2 cup dark chocolate of choice, for drizzling (optional)
Add all CRUST ingredients to a food processor and pulse until smooth and able to be held together to form a ball. Then press into an 8″ round pie pan lined with parchment. The parchment lining is really important – you won’t be able to get the pie out if you don’t use it. Place in freezer to set while you make the caramel.
Add all the CARAMEL ingredients to the food processor (no need to clean between making this and the crust) and pulse until very smooth. Spread an even layer atop pie crust and return to freezer.
Peanut Butter Mousse
Open the coconut milk cans and scoop out solid white coconut cream (save the remaining coconut water for a smoothie). Add to food processor with remaining MOUSSE ingredients, then process until smooth. Spread evenly atop of caramel layer, then return to freezer.
If desired, top with an additional drizzle of dark chocolate, melted in a double boiler or microwave. ENJOY!