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Coffee Creme Pie with a Chocolate Crust by Emily von Euw

This is my favorite “clean” dessert of all time!  Not only is it amazing, but I don’t wake up with a sugar hangover the next day.  Great job Emily!  Tip:  when I get lazy, I scrap the goji berries and pumpkin seeds.  And as hard as I’ve tried, I cannot get the drizzle to look like this pic.  But, NEVER SKIP THE DRIZZLE!  Here’s the original post.  And here’s a link to her cookbook.

Emily von Euw’s Raw Coffee Creme Pie

 

 

SERVES
8
INGREDIENTS
Cashew coffee vanilla creme Ingredients:

  • 2 cups raw cashews
  • seeds scraped from 1 vanilla pod
  • 3 tablespoons melted coconut oil
  • 1/4 cup maple syrup (or agave/raw honey/date paste)
  • 1/8 teaspoon salt
  • 1/3 cup very strong, brewed organic coffee

Cinnamon chocolate crust Ingredients:

  • 1 cup pecans
  • 1 cup dates
  • 2 tablespoons cacao powder
  • 1/8 teaspoon salt
  • 1/4 teaspoon cinnamon powder

Salted caramel drizzle Ingredients:

  • 1/2 cup dates covered in enough water (or coffee) to cover them
  • 1/2 teaspoon sea salt
  • 1 tablespoon nut butter (optional)

PREPARATION
To make the creme, blend all ingredients until smooth. Set aside.
To make the crust, process the nuts into a rough flour in your food processor and add all the other ingredients until you can press it together, then press it into the bottom of lined small spring-form pan. Scoop on the creme and let it set in the fridge or freezer.
To make the caramel drizzle, blend the dates, water/coffee, salt and nut butter (if using) until smooth and pretty liquid. If it is too thick – add more water; if too thin – add more dates. Drizzle on top of your creme pie and garnish with coffee beans, goji berries and pumpkin seeds. DEVOUR.

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