Ingredients:
Filling:
1 cup cashews plus 1/2 cup walnuts
½ cup vegan chocolate chips - melted
2 tbsps raw coconut oil
1/4 cup pure maple syrup
1 tsp vanilla
2 - 4 tablespoons water
Crust:
1 cup pecans
¼ cup cacao powder
1 cup dates
1 tablespoon melted coconut oil
Soak cashews and walnuts together in 4 cups of hot water. When at room temperature store overnight in refrigerator.
For the crust; add the pecans, cacao powder, dates and coconut oil into a food processor. Process on high until a thick dough comes together. Transfer the dough into a pie pan and press it into a crust.
For the filling; drain and rinse the cashews and walnuts; transfer to a blender. Add the melted chocolate chips, cacao powder, coconut oil, maple syrup, vanilla and 2 tablespoons of water.
Blend on high until thick and creamy; If it's too thick, add more water until pourable, but still somewhat thick. Pour the filling into the crust; add nuts on top if desired, freeze for at least 2 hours or overnight.
When ready to serve, allow the pie to sit at room temperature for 10 minutes before cutting. 