Cookie Pie

Two words…cookie and pie….this is a great combo when created with almonds, coconut, cacao,  maple syrup and yum.  Vegan, raw, gluten free, dairy free, but not delicious free. Take a bite!

Cookie Pie

Prep Time: 30 minutes

Yield: 12 slices

Serving Size: 1 slice


  • 2 cups roasted raw almonds (if making raw, roast at 115 degrees or leave raw)
  • 1 cup shredded coconut
  • 6 large dates, soaked in water
  • 3 tbsp coconut oil
  • 1/4 cup coconut milk
  • Filling
  • 1 cup shredded coconut
  • 1/3 cup almond butter
  • 3 tbsp maple syrup
  • 3 tbsp coconut oil
  • pinch sea salt
  • 3 tbsp cacao powder
  • 1/8 cup water, or as needed
  • Cacao Drizzle
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup
  • 2 tbsp cacao powder
  • Topping
  • 3/4 cup Pomegranate seeds, or berries of your choice


  1. Mix all ingredients in food processor until smooth
  2. Pour into 9 inch pan and freeze for at least 2 hours
  3. *Note: If you are going to cut into cookies, use a square pan and line with parchment paper so that
  4. Filling
  5. Mix all ingredients in food processor and pour onto frozen crust; return to freezer
  6. Cacao Drizzle
  7. Mix all ingredients and pour on top; spread quickly with knife as sauce will freeze. Serve slightly frozen or if you prefer, you can thaw and store in refrigerator for a softer texture.
  8. Topping
  9. Top with pomegranate seeds or fruit of your choice
  10. To Make Cookies
  11. Remove crust and filling from freezer. Before spreading cacao, allow to thaw enough that you can cut with cookie cutters. Spread cacao drizzle and sprinkle pomegranate seeds. I got these deep cookie cutters at Target.
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Cookie Dip

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