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.

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)


  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.