Chocolate Cream Verve-a-licious

Chocolate Cream Verve-a-licious
Chef – Kristen Suzanne

Crust
1/3 Cup Cacao nibs, raw
1 ¼ Cup Coconut, shredded, dried & unsweetened
1 Cup Hemp
¼ tsp Himalayan Crystal Salt
dash Cayenne Pepper
¼ Cup Agave Nectar, raw
5 Dates, pitted

Filling
5 Dates, pitted & soaked for 20 minutes, drained
¾ Cup Thai Coconut Water
½ Cup Agave Nectar, raw
½ tsp Vanilla Extract
½ Cup Thai Coconut Meat
1 Avocado, pitted & peeled
1 Tb Green Powder, recommend Health Force Nutritionals’ Vitamineral Greene
1 Tb Hemp Protein Powder, recommend Manitoba Harvest
¾ Cup Chocolate Powder
1 tsp Maca Powder, optional

Directions
Crust – Grind cacao nibs in food processor, fitted with “S” blade, until nibs are broken up nicely, somewhat of a coarse powder. Add coconut, hemp seeds, salt & cayenne. Process for a few seconds as you incorporate all of the ingredients together. Add agave & dates & process until mixture starts to stick together briefly when pressed together between you fingers. Press the crust into a tart pan until smooth & firm. This crust is a little sticky, so sometimes using some coconut oil on your pressing device is recommended. Place crust in freezer.

Filling – Blend all ingredients until creamy. Pour filling on top of crust. Place pie back in freezer for a minimum of 1 ½ hours to set. Keep it in the freezer until ready to serve.


The photo almost does not do this justice...i