By Chef: Callie England
Posted: March 11, 2011
A layered, beautifully tempting, raw vegan chocolate turtle pie. Oh my! Dig in and enjoy! This recipe will seriously impress anyone who tries it!
- 1 C walnuts (mill in food processor)
- 1 C almonds (mill in food processor)
- .75 C cacao
- .5 C maple syrup *
- 4-5 dates
- 1 tsp of vanilla
- .5 tsp of Sea salt
- 1 C pecans
- 1 C of dates (soaked)
- .25 C of maple syrup
- 1 T of coconut oil
- 1 t vanilla extract
- dash of lemon juice
- dash of salt
- .5 C melted cacao butter
- .5 C cacao powder
- 1 T coconut oil
- .25 C maple syrup
1. Process all ingredients in a food processor until smooth, making sure not to over process (which will create excess oil).
2. Press mixture in a small baking pan. Note; to make life a bit easier, line with saran wrap.
* While processing you may need to add a few more tablespoons of maple syrup to keep things moving. If you are dehydrating, a slightly wet batter won’t be a problem.
1. Using a food processor, pulse pecans until roughly chopped.
2. Press chopped pecans into brownie mixture and place in dehydrator at 105 degrees for about 8 hours. This will dry up the brownie base a bit and give the pecans a slightly toasted flavor. However, if you are without a dehydrator, don’t worry, just throw it in the fridge and move on to the next step!
1. In a food processor (or blender if you double the batch) process ingredients until smooth.
2. After dehydrating the pecan and brownie base, spread caramel evenly on top. Place in fridge for a few hours (to firm up).
1. Melt Cacao butter using dehydrator.
2. Whisk in remaining ingredients.
3. Cover caramel layer with chocolate sauce and evenly spread out.
1. To smooth out ridges, place pan in dehydrator for about 30 minutes or so (optional).
2. Using a hot knife (No, I don’t mean stolen. Instead, run blade under hot water) trim edges. After edges are trim, cut into 12 brownie sized pieces.
And viola, that’s it! Aren’t the layers beautifully tempting?!