Chocolate Brownie and Coconut Cream Pie Recipe

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.)
View Full Recipe at Rawfully Tempting