Wednesday, March 11, 2009

Chocolate Dream Cream Pie

Chocolate Dream Cream Pie

A delectable dessert or a treat - in VERY small slices.

I have kept it in the fridge and put plastic wrap to keep the other vege smells out of it. I think this would be really good with a small serving to cashew cream on the side. perhaps next time I might make a dark chock topping or a raspbery sauce for the top.... hummmmmmmmm guilt free ( well - at least its not a toxic mix of processed dairy and preservatives.. but don't get me started!)


2 Cups of almonds
2 tablespoons of agave


4 cups of cashews - soak for 1 hour
1/2 cup of agave
1/2 cup of cocoa or cacao powder
3/4 cup of water
1/4 cup of cacao butter


Base: In a high powered blender or food processor, grind almonds until they are like little bread crumbs. Add your agave and whizz until it becomes sticky. Mine got a bit too stiff – so I mixed by hand. Care needs to be taken that you don’t heat the mixtures.

Press into the base of a springform pan. I only have a really big one and a very small one.. so mine turned out fairly flat – but to be honest – its so rich you don’t want a huge helping

Filling: Put all of your ingredients for the filling in your blender. Blend and keep stopping to push the ingredients around. This is a really thick mixture so you do not want it to blend for very long or it will get hot. I started it off slowly and built the speed up to get creamy.

Pour into springform pan and refrigerate until cold. (about 2 hours). It is sooooo dreamy . I am thinking I might use less cacao butter next time.

I made Adrian a small caramel one and a large one out of this mixture.

You can add either cocoa powder or cocoa nibs to the base for a real choc flavour.
add peppermint oil , use the zest of an orange for a jaffa flavour or omit the cacao powder and use mesquite for a caramel flavour

OR - Omit all cacao products and add lemon juice and some salt for a cheezecake flavour.

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