Raw Caramel Chocolate Pie

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A layer of smooth, gooey caramel paired with silky raw chocolate mousse on a thick almond flour and coconut crust. Top with cacao nibs, goji berries, and extra shredded coconut! Simple. Gourmet. Decadent.

Yield: 1, 6 inch pie

Ingredients

Crust:

• Almnd Flour — 1 cup
• Unsweetened Shredded Coconut — 1/2 cup
• Medjool Dates — 4, pitted
• Coconut Oil — 1/4 cup
• Water — 2 Tbsp

Caramel:

• Medjool Dates — 1/2 cup, pitted
• Coconut Syrup — 1/4 cup
• Coconut Oil — 2 Tbsp
• Sea Salt — A Pinch
• Vanilla Powder, or Vanilla Bean Seeds — A Pinch

Chocolate:

• Medium Avocado — 1, skin and pit removed
• Raw Cacao Powder — 1/4 cup
• Coconut Syrup — 1/4 cup
• Coconut Oil — 2 Tbsp

Instructions

1) For the crust, mix all ingredients together in a food processor until it comes together.

2) Press into greased 6 inch round springform pan.

3) For the caramel, in a food processor, mix all ingredients together until smooth.

4) Spread over crust.

5) For the chocolate, in a food processor, mix all ingredients together until smooth.

6) Spread over caramel layer.

6) Place in the refrigerator until chilled. Remove from pan and enjoy!