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This raw, chocolatey, frozen yummy treat is completely non-dairy, gluten-free and it’s überdelicious. It took me less time to make it than to post this blog telling you how to make it.

CRUST:

1 c pecans

7 medjool dates

1/2 c cocoa powder

pinch Himalayan sea salt

3 TBSP vanilla

Pulse all that together in the cuisinart. Then pat it down in a springform pan and stick it in the freezer while you are making the next part.

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THE REALLY DECADENT PART THAT GOES INSIDE THE ONLY SEMI-DECADENT CRUST.

2 c cashews soaked in spring water for 15 mins or more

1/2 c coconut oil

1/2 c maple syrup

1/2 c spring water

1 TBSP vanilla

3/4 c cocoa powder

 

Put the soaked cashews (minus the soaking water) and all the rest of the ingredients into the cuisinart.

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Pulse a few times to get it going, and then just let it puree as much as the Cuisinart can. It will end up being a little gritty.

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Transfer this mixture to a blender to get it smoother. As you can see, it’s still pretty grainy.

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Now blend it up and pour that silky smooth mix into the crust!

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Put pan back into the freezer and chill for a couple of hours.  So tasty, so easy, and so yummy!

It’s not low-cal, but it’s all organic, raw, nutritious and so delicious!  Serves about twelve, depending on how chocophilic the company is.

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