THE CRUEL SIDE OF CHOCOLATE & CACAO: PART 3
The cacao industry has always struggled with human rights concerns related to the farming and
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!
Audrey is the founder of Living Lotus Food & Nutrition Inc. a plant-based dessert and food education company in Vancouver, BC. Trained as a certified Whole Food Educator and Raw Food Chef, she is passionate about Making Health Sweet and empowering people to make better food choices. She enjoys playing in the kitchen, yoga, sewing & riding her bike in the sun.
