Chocolate Brownie and Coconut Cream Pie

This was fun!  I brought this to a friend's house, and everybody loved it...even my non-raw daughter thought it was spectacular!

And... ohhh shucks, there may be some extra Brownie Layer leftover. Just roll into little brownie bites or cookies and enjoy!



Crust
1 cup walnuts
1/2 cup raisins or dates
3/4 cup shredded coconut
2 tsp of cacao powder 

Brownie Layer 
3/4 cup  medjool dates, soaked, pitted and chopped
1/4  cup sunflower seeds
1 cup walnuts
1/3  cup cacao powder
1/4  cup maple syrup or your sweetener - (start with less and add per taste)
1 Tablespoon  Mesquite powder (optional)
1/4 cup cacao butter, (melted)
2  Tablespoons cacao paste, grated (optional, but really good)

Coconut Cream Filling

1 cup young Thai coconut flesh, or 3/4 cup shredded coconut
1 cup coconut water, or filtered water
1 medjool date, pitted and chopped
1/3  cup cashews
3 Tablespoons cacao butter, melted
2 Tbsp Irish moss paste (optional)
1 Tablespoon liquid sweetener (maple syrup)
1 teaspoon vanilla(or 3 drops Medicine Flower Vanilla Extract)
pinch sea salt

Raspberry Topping
1/2  cup fresh or frozen raspberries
2 medjool dates, pitted and soaked
water as needed to blend


Crust - Preparation
Process walnut, raisins, shredded coconut, and cacao powder until it starts to clump together

Brownie Layer - Preparation
Melt cacao butter and cacao paste in dehydrator or by sitting one metal bowl on top of another metal bowl filled with hot water.

Process dates, sunflower seeds, and walnuts.

Add cacao powder, mesquite and sweetener and process well.

Add melted cacao butter and cacao paste and process until everything sticks together. Chill for 15 - 30 minutes.

Coconut Cream - Preparation
In a high speed blender, blend coconut and coconut water. Add dates and cashews and blend until smooth.

Add melted cacao butter, sweetener,vanilla, and salt. Mix until creamy. Add Irish Moss paste, if using.

Chill in freezer for up to one hour.

Assembly
Oil a removable bottom, 9" fluted tart or pie pan with small amount of coconut oil.

Press crust mixture into pie dish and set in freezer for 15 minutes.

Press brownie mixture into pie plate, pressing up around outer edges to build the side of crust. Brownie layer should be about 1/4" thick.Chill for 15 minutes.

(Extra batter can be shaped into bite sized brownies, or pressed into individual tart pans. (Option - freeze for future use.)

Whisk coconut cream and pour into pie center. Spread with spatula. Freeze to set.

Top with raspberry sauce in center. Garnish with walnuts and shredded coconut.

Drizzle with any chocolate sauce (option - blend maple syrup, dates, cacao powder and water, until creamy).

Freeze pie and defrost 30-60 minutes prior to serving.


*Mention "Rawfully Tempting" in Shipping Comments, and Medicine Flower will send you a Free Bonus Sample with any purchase. Want to try a new flavor? ASK for that as your BONUS SAMPLE!

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