Cashew Creme Brownie Pie Recipe

dairy free : gluten free : grain free : refined sugar free : paleo

Cashew Creme Brownie Pie

INGREDIENTS 450g triple fudge brownies (omit chocolate topping), crumbled

2 cups cashews - roasted, unsalted

3 large pitted dates, ~2" each

1/2 tsp vanilla bean powder

1-2 cups hot water

garnish crushed chocolate chips + flakey sea salt

METHOD For the crust:

Press the crumbled brownies into a pie tin to create the crust.

This will be easiest when they are still warm. If the brownies are too crumbly to form into a crust, just add a tiny bit of melted coconut oil to help hold things together. Freezing will also help to solidify the crust.

Freeze the crust until solid.

For the filling:

Add the cashews to a bullet blender (or other high powdered blender option)

Add hot water to the blender until the water line is about 1 inch above the cashews when they are settled at the bottom of the blender (approximately 1-2 cups)

Blend until smooth.

Add the dates and vanilla bean powder to the blended cashews.

Blend until smooth.

Pour the cashew creme into the frozen brownie crust.

Top with optional garnishes.

Freeze until cashew creme is solid.

Remove the freezer and allow to thaw in the fridge over night (or come to a thawed but solid state at room temp) before serving.

SERVE WITH:

Creamy Cashew Caramel