Chocolate Cream Pies with Debbie Adler – Raw & Vegan

CHOCOLATE CREAM PIES

Makes 12 pies

Ingredients:

Crust:
3/4 cup sunflower seeds (3.5 oz/99.7 g)
1/4 cup pumpkin seeds,(1 oz/30 g)
2 tablespoons hemp seeds (.7 oz/20 g)
6 Medjool dates, pitted and soaked in water for 20 minutes (.33 lbs/150 g)

Filling:
3/4 cup room temperature green tea, or water (9 oz/255 g)
10 Medjool dates, pitted and soaked in water for 20 minutes (.49 lbs/220 g) 1/4 cup raw cacao powder (.88 oz/25 g)
1/4 cup raw almond butter (2.1 oz/60 g)
1/4 cup mashed avocado (1.3 oz/37.5 g)

Toppings:
1 cup raw cashews, soaked for 1 hour (.3 lbs/140 g)
3 Medjool dates, pitted and soaked for 20 minutes (2.65 oz/75 g)

Instructions:

• Line a standard 12-cup muffin tin with paper baking cups.
• To make the crust; add the sunflower seeds, pumpkin seeds, hemp seeds and dates to a food processor. Pulse until combined but not smooth. There should be lots of texture in the mixture.
• Add about 11?2 tablespoons of the crust mixture to each tin and press down to make an even layer. You don’t need to go up the sides.
• To make the filling; add the green tea, dates, cacao powder, almond butter and avocado to a high-speed blender. Process until the mixture becomes very smooth.
• Spoon about 3 tablespoons of the filling into the prepared cupcake wells, dividing it evenly among the twelve tins.
• To make the topping; Add the cashews and dates to a high-speed blender and blend until smooth. Stop every so often to scrape down the sides.
• Place the tins in the freezer for two hours or overnight. Peel the cupcake liner off and top each pie with the topping. Serve immediately.