How long does raw coffee creme pie with chocolate crust [vegan] take to make?

This beverage can be prepared in just 5-10 minutes.

Can raw coffee creme pie with chocolate crust [vegan] be made ahead?

Some beverages can be prepped ahead. Check recipe for specific instructions.

Can I make raw coffee creme pie with chocolate crust [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is raw coffee creme pie with chocolate crust [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does raw coffee creme pie with chocolate crust [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

17.9K Views 14 years ago

Raw Coffee Creme Pie With Chocolate Crust
[Vegan]

Name: Raw Coffee Creme Pie With Chocolate Crust [Vegan]
Yield: 8 servings
Cuisine: NO info

EE By: Emily von Euw

Author Bio

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life,... Read More

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Recipe: Raw Coffee Creme Pie with a Chocolate Crust

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Ingredients You Need for Raw Coffee Creme Pie With Chocolate Crust [Vegan]

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
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)

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How to Prepare Raw Coffee Creme Pie With Chocolate Crust [Vegan]

To make the creme, blend all ingredients until smooth. Set aside.
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.
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.