Raw Cacao Pie Recipe by Aidan and Marie
Cooking Instructions 1 Pulse crust ingredients in a food processor or blender on high until it reaches a crumbly fine meal texture 2 Press crumbs into a pie pan to form a uniform crust that fills the bottom and goes up the sides, set aside 3 Blend filling ingredients in a blender on medium high until it reaches thick, creamy consistency 4 (you may need to add a bit extra milk if your blender is having a hard time but you want the mixture as thick as possible) 5 Pour the filling over the crust 6 Garnish with cacao nibs or fruit of your choice (or bot 7 Refrigerate to set (can be frozen too, just let it thaw for ~10 minutes before serving!) 1 Pulse crust ingredients in a food processor or blender on high until it reaches a crumbly fine meal texture 1 Pulse crust ingredients in a food processor or blender on high until it reaches a crumbly fine meal texture 2 Press crumbs into a pie pan to form a uniform crust that fills the bottom and goes up the sides, set aside 2 Press crumbs into a pie pan to form a uniform crust that fills the bottom and goes up the sides, set aside 3 Blend filling ingredients in a blender on medium high until it reaches thick, creamy consistency 3 Blend filling ingredients in a blender on medium high until it reaches thick, creamy consistency 4 (you may need to add a bit extra milk if your blender is having a hard time but you want the mixture as thick as possible) 4 (you may need to add a bit extra milk if your blender is having a hard time but you want the mixture as thick as possible) 5 Pour the filling over the crust 5 Pour the filling over the crust 6 Garnish with cacao nibs or fruit of your choice (or bot 6 Garnish with cacao nibs or fruit of your choice (or bot 7 Refrigerate to set (can be frozen too, just let it thaw for ~10 minutes before serving!) 7 Refrigerate to set (can be frozen too, just let it thaw for ~10 minutes before serving!) More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Dump & Simmer Thai Style Coconut Chicken & Veg Curry Dijon Roasted Potatoes Spaghetti Alfredo Shredded Mexican Chicken - Slow Cooker Crock pot Mongolian beef Dump & Simmer Thai Style Coconut Chicken & Veg Curry Dijon Roasted Potatoes Spaghetti Alfredo Shredded Mexican Chicken - Slow Cooker Crock pot Mongolian beef Stir Fry Burong Isda (Fermented rice with fish) Spaghetti Alfredo Spicy Chicken Pumpkin Pasta Grilled Mackerel Pasta with creamy spinach sauce Butternut Squash and Sweet Potato Soup Dump & Simmer Thai Style Coconut Chicken & Veg Curry Crock pot Mongolian beef Fried porkchops Stir Fry Burong Isda (Fermented rice with fish) Spaghetti Alfredo Spicy Chicken Pumpkin Pasta Grilled Mackerel Pasta with creamy spinach sauce Butternut Squash and Sweet Potato Soup Dump & Simmer Thai Style Coconut Chicken & Veg Curry Crock pot Mongolian beef Fried porkchops