The best and easiest raw vegan chocolate pie without fail with a raw dough of dates, pecans, raw cocoa filled with a delicious vegan chocolate ganache.
- 6 set Medjool dates
- 1 teaspoon raw cocoa powder
- 4 tablespoons pecan nuts
- 100 grams Vegan Dark Chocolate (60% Cocoa)
- 250 grams cashew butter
- Extra Cocoa Powder and Raspberries, for garnish
Blend dates, cocoa and nuts into a fine paste in a food processor. Press into a pie pan to obtain a uniform pie crust.
Melt the chocolate in a bain-marie. When the chocolate has melted, remove from the heat and mix well with the cashew butter.
Pour the chocolate and cashew nut mixture into the cake tin. Spread evenly with a spatula and place in the refrigerator for 1 hour to cool and set.
Decorate with cocoa powder and raspberries before serving.