CHOCOLATE ROSE CREAM PIE

My friend had a potluck for Easter and I couldn’t think of anything better than this recipe for a Springtime dessert.  This recipe was part of the Vancity Virtual Potluck  (instagram version) 

This one is super easy to make, and also yields 16 servings. 

CRUST:

1.25C almonds
.25C Cashews
1C shredded coconut
20 Medjool dates

METHOD: 

Place all ingredients into a food processor and pulse until crumbly.
Press into a 9″ pie pan.

FILLING:

2C young coconut meat
1C strong tea (6g tea in 1C hot water) – you can use any tea you like – I chose a rose tea for this one. 
1C coconut butter*
3/4C coconut nectar
3/4C cacao paste (shaved)
2T cacao powder
.25t vanilla powder
1/8t salt

1/4C coconut oil (melted)

METHOD:

The warmth from the tea will melt down the cacao paste, so make sure the tea is hot. 
Place all ingredients except for the coconut oil into a food processor & process until smooth.
When everything is combined & smooth, stream in the coconut oil while the food processor is running. 
Pour the filling into the crust.
Refrigerate for 2 hours. 
Enjoy!!

* An easier and more cost effective way to make coconut butter – place coconut shreds into a food processor and process until it creamy – voila! So easy!