Gluten Free Peppermint Cream Pie
Anna invented this
indulgent raw dessert during our recent ‘Nourish’ workshop. It is very rich!! For good digestion and full enjoyment this
would be best as an afternoon tea on a special day, rather than after a big
meal.
This chocolate dessert is dairy and gluten free.
Base
1 cup soaked hazelnuts/almonds/brazil nuts (choose one variety)
½ cup dates, chopped
½ cup dried coconut
½ cup finely ground sesame seeds
1 tsp ginger powder
Pinch sea salt
1) In food processor, blend the hazelnuts and dates until they are fine and crumbly.
2) Add the coconut, sesame, ginger and salt. Continue to blend until well combined. The mixture should stick together when squeezed in your fingers.
3) Press into a pie dish. Refrigerate while making the topping.
Topping
3 bananas
3 avocados
1 1/2 T fine psyllium (grind fine in a coffee/nut grinder)
1/3 t spirulina
3 T honey
4 T organic raw cane sugar (shakkar or rapadura)
3 drops peppermint essence
Pinch sea salt
1) Blend all ingredients until smooth and spread on base
2) Serve with a drizzle of chocolate sauce.
Chocolate Sauce
1 c coconut cream
1/3 c cocoa
½ t vanilla
4 T cane sugar
Pinch sea salt
Blend. Adjust sweetening to your liking.
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