- 1 1/2 cups raw cashews or macadamia nuts
- 1 cup raw hazelnuts or additional cashews
- 1/3 cup cocoa or cacao powder
- 1/2 cup liquid sweetener maple, agave, etc., or stevia to taste
- 1/2 cup milk of choice or water plus more for soaking
- 1/3 cup coconut oil or coconut butter sub almond butter or melted cacao butter for coconut-free
- 2 1/2 tsp pure vanilla extract
- 1/4 tsp salt
If using a crust, prepare it ahead of time – I used the raw chocolate crust from my Peanut Butter Pie post.Soak nuts in a bowl of water 6 hours or overnight, then drain and pat fully dry. Blend all filling ingredients in a high-speed blender until completely smooth. (If you don’t have a blender strong enough to fully process the nuts, just use a food processor and a total of 1 1/2 cup cashew butter instead of nuts). Pour into a springform pan—I used an 8-inch, but a 9-inch will also work; the pie will just not be as deep. Refrigerate or freeze until filling is firm. Top with berries, melted coconut butter, or you can make a chocolate shell by melting 4 oz chocolate (or sugar free chocolate chips) with 1 tbsp coconut oil. If using the shell, you can freeze it a few minutes to set, but slice before the shell completely hardens so it doesn’t crack.View Nutrition Facts
Calories: 202kcal