Chocolate Strawberry Truffle Pie (SF)
(Makes 1 pie)
- 2.5 cups strawberries, or other berries (250g) (I used frozen)
- 1/4 cup plus 2 tablespoons cocoa powder or cacao
- 1.5 cups cashews (150g)
- 1/2 tablespoon pure vanilla extract
- 1/3 cup virgin coconut oil
- 3 NuNaturals stevia packets, or 1/4 cup agave or pure maple syrup
- 1/8 tsp salt
In a bowl, cover the cashews with water and let sit at least 4 hours. Then drain. Combine all ingredients in a Vita-Mix or high-powered blender or food processor. If using stevia, add 4-5 tablespoons water. (Omit the water if using agave.) Blend until super-smooth. Taste and add more sweetener until desired taste is reached. (I added 2 tablespoons extra agave to half the pie… and I kept the entire bitter side all to myself. Muahahaha!) Pour into a prepared pie crust (see below for a crust recommendation), and freeze.
If you can’t have nuts, try this recipe: Nut-Free Chocolate Pie.
For crust, I highly recommend: Easy Chocolate Pie Crust.
(That’s not actually the hot chocolate crust in the photo. I ran out of time to make a homemade crust before the party. But if I’d had time, I would’ve made the hot chocolate one… An excuse to make this pie again!)
(I’ve included the above link because I know a lot of my readers have nut allergies, and I’m sure people are going to ask! The linked recipe is for a chocolate-raspberry pie, but you can easily sub strawberries.)
