Ingredients
For the crust:
2 cups finely ground raw almonds
1/3 cup pitted dates
pinch of sea salt
1 - 2 TB. carob or cacao powder (I used carob)
For the filling :
Meat from 1 young thai coconut (R) or 1 can (chilled) Organic coconut milk (NR)
Water from 1 young thai coconut (about 1 cup) (R) - omit if using canned milk
3 TB. Spirulina
2 TB. raw cacao or carob powder (I used 1 TB. of each)
3 TB. coconut oil
pinch of sea salt
vanilla stevia - 20 drops or more to taste
1 TB. maple syrup, honey or yacon syrup (I used yacon syrup)
Preparation
If you are using the raw version will you need to pull out your sturdy knife or cleaver to open a coconut and use the water and meat for the recipe. If you are doing the non-raw version, just get a can of organic coconut milk (full fat). I had a chilled can in the fridge for another recipe, so I used it. To make the crust, mix all the ingredients into a food processor and blend till it incorporates and start to stick (if you have to add a few extra dates - go ahead). You could forgo the crust and pour the filling into small individual bowls and set in refrigerator for a few hours and have a pudding. This is divine! Press the mixture evenly into the bottom of a 9 inch pie plate. Combine all the ingredients (except for whatever version you are not using) in a high powered blender (I use a Vitamix) and blend till smooth. Pour this liquid mixture onto the pie crust and freeze overnight, or at least 4-6 hours before serving. Let sit out 10-15 minutes to thaw a bit before cutting.
