 |
| Contemporary tart shot ;) |
 |
| Brownie crust |
Crust:
3/4 cup almond flour
1/2 cup pecans
1/4 cup raw cacao powder
PInch of salt
1/2 tsp vanilla extract
1/2 cup packed dates
2 tbsp coconut oil
Filling:
2 large avocados
1 tsp lemon
1/4 cup water
1/2 cup melted coconut oil
1 tbsp dried mint leaves
2 tsp mint extract
1/4 cup agave
Ganache:
1/2 cup cacao powder
1/4 cup agave
pinch salt
2 tbsp water
2 tbsp coconut oil
Drizzle:
1/4 cup soaked cashews
1/4 tsp vanilla
water (to thin)
1 tbsp coconut oil
Assemble crust ingredients in food processor, process until well combined. Press into an 8 inch pie plate or tart pan. Chill until firm. Combine filling ingredients until well combined and creamy (in a food processor). Adjust mintiness as you like. Pour filling into crust, chill until set. Combine ingredients for ganache. Pour ganache over filling in a thin layer. Chill until set. Assemble ingredients for drizzle in a food processor. Drizzle over top. Freeze for a more ice creamy pie or chill for a softer pie. Makes one 8 inch pie.
i'm just starting to get interested in raw foods, but this is really tempting to me. i love mint and chocolate together, and the bright green tint is gorgeous! thanks for sharing this.
ReplyDeleteThis looks outstanding! I love the colors. Great work! :)
ReplyDeleteThis looks great! Chocolate mint is one of my faves, too!
ReplyDeletenew blogger here...have seen your recipes on vegweb before. i think i might be intrigued by the whole raw foods thing. chocolate never hurts, either! :)
ReplyDeleteOkay, I'm speechless! Amazing. I want a big slice of that right now! And love that the crust doesn't have the ubiqutious (in raw recipes, anyway) dates! :D
ReplyDelete@Ricki... there are dates in the crust: "1/2 cup packed dates".
ReplyDeletenice one! :)))
ReplyDeleteyou can also add some cacao butter in the ganache for even more chocolaty taste :)
My mouth is watering, mmmm that sure looks good.
ReplyDeleteIs there any way to order this?
ReplyDelete@thekoreanrose: no, at the moment we just do the recipes, but this summer we are planning to start a raw treat business...hopefully! we will of course keep everyone updated about that via this blog. Thanks for the interest!
ReplyDeleteWaw!! What a georgous & lusciously looking coloured pie!
ReplyDeleteI am so going to make this tasty tarte!
MMMMMMMMMMMMM,....!:)
I made this last week for my husband's birthday. It was the best dessert raw or not that I've ever had. It was soooooo good. I cant wait to make it for my christmas party this year. I think the mint would make it a perfect holiday treat!
ReplyDeleteI did substitute raisins for the dates since I think they go so much better in chocolate crust recipes. I like dates with carob and rasins with chocolate. I also added some cocoa nibs. I still felt like the crust was missing something but Im going to experiment more with that. The ganache was too thick so I added a little water so I could spread it (I used thick raw honey) Otherwise I changed nothing and it was just perfect.
My only question is what is the reason for the coconut oil in the crust? Have you tried it without? I used only 1tbs because I was unsure if I needed it or not since I've seen other recipes with no oil in the crust.
This was so great, thanks for being so creative and posting this!! I love mint!!
@Kristine: oh my goodness so glad you loved it! I usually put coconut oil in my crusts just for that extra firmness, it's just a personal preference but it would be fine as you were saying without it. I love mint too! probably the best chocolate flavour combination :)
ReplyDeleteJust made this dessert for my wife. It is truly amazing. Didn't change a thing other than springing the pan with a little dried coconut to help keep the crust from sticking to the pan.
ReplyDeleteEvery element was awesome. My wife LOVED the ganache topping so much i made an extra batch just to dip frozen bananas in. Thanks for sharing.
@ anonymous: Yay! That's so good to hear!
ReplyDelete