This recipe is delightful and – I give you fair warning here – difficult to stop eating. The crust is a mix of nuts, dates, cacao and cinnamon so it is like a spiced chocolate base; then the “creme layer” is a smooth blend of black coffee, cashews, and a whole food sweetener of your choice (everyone has their preference). I drizzled a salted caramel sauce on top made from date paste and sea salt; and for the finishing touch added some goji berries, raw pumpkin seeds and coffee beans for colour and contrast. HECK YA.

Cashew Coffee Vanilla Creme Pie with a Cinnamon Chocolate Crust: serves 8 or so

Cashew coffee vanilla creme Ingredients:

• 2 cups raw cashews
• seeds scraped from 1 vanilla pod
• 3 tablespoons melted coconut oil
• 1/4 cup maple syrup (or agave/raw honey/date paste)
• 1/8 teaspoon salt
• 1/3 cup very strong, brewed organic coffee

Cinnamon chocolate crust Ingredients:

• 1 cup pecans
• 1 cup dates
• 2 tablespoons cacao powder
• 1/8 teaspoon salt
• 1/4 teaspoon cinnamon powder

Salted caramel drizzle Ingredients:

• 1/2 cup dates covered in enough water (or coffee) to cover them
• 1/2 teaspoon sea salt
• 1 tablespoon nut butter (optional)

Preparation:

1. To make the creme, blend all ingredients until smooth. Set aside.
2. To make the crust, process the nuts into a rough flour in your food processor and add all the other ingredients until you can press it together, then press it into the bottom of lined small spring-form pan. Scoop on the creme and let it set in the fridge or freezer.
3. To make the caramel drizzle, blend the dates, water/coffee, salt and nut butter (if using) until smooth and pretty liquid. If it is too thick – add more water; if too thin – add more dates. Drizzle on top of your creme pie and garnish with coffee beans, goji berries and pumpkin seeds. DEVOUR.