Cookie Pie
Sweet chocolate pie, topped with pomegranate seeds
Ingredients
Crust
- 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
Instructions
Crust
- Mix all ingredients in food processor until smooth
- Pour into 9 inch pan and freeze for at least 2 hours
- *Note: If you are going to cut into cookies, use a square pan and line with parchment paper so that the dough doesn't stick.
Filling
- Mix all ingredients in food processor and pour onto frozen crust; return to freezer for 1 hour.
Cacao Drizzle
- 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.
Topping
- Top with pomegranate seeds or fruit of your choice
To Make Cookies
- 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.
Cookie Pie. Two words...cookie and pie....this is a great combo when created with almonds, coconut, cacao, maple syrup and yum. It is still summer, and very hot, so it is the season for raw desserts that don't require you to turn on the oven. This freezer dessert will be the refreshing treat that you need on these hot days! This dessert is vegan, raw, gluten free, dairy free. Take a bite!
Recipe
Cookie Pie
Sweet chocolate pie, topped with pomegranate seeds
Ingredients
Crust
- 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 tablespoon coconut oil
- ¼ cup coconut milk
Filling
- 1 cup shredded coconut
- ⅓ cup almond butter
- 3 tablespoon maple syrup
- 3 tablespoon coconut oil
- pinch sea salt
- 3 tablespoon cacao powder
- ⅛ cup water or as needed
Cacao Drizzle
- 2 tablespoon coconut oil
- 2 tablespoon maple syrup
- 2 tablespoon cacao powder
- Topping
- ¾ cup Pomegranate seeds or berries of your choice
Instructions
Crust
- Mix all ingredients in food processor until smooth
- Pour into 9 inch pan and freeze for at least 2 hours
- *Note: If you are going to cut into cookies, use a square pan and line with parchment paper so that the dough doesn't stick.
Filling
- Mix all ingredients in food processor and pour onto frozen crust; return to freezer for 1 hour.
Cacao Drizzle
- 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.
Topping
- Top with pomegranate seeds or fruit of your choice
To Make Cookies
- 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.
Cookies
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