Cookie Pie
Sweet chocolate pie, topped with pomegranate seeds
Servings 12 slices
Calories 326kcal
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.