This no-bake gluten-free pie is lightly sweetened, rich and silky and absolutely delicious!
Recipe adapted from @foodie.yuki
(Ingredients are for an 8-1/2 " pie pan)
Crust
1 cup whole natural almonds, chopped
1/3 cup salted pumpkin seeds
2 Tablespoons raw cacao powder (I use Zeal Superfoods)
1/2 teaspoon cinnamon
3-4 Tablespoons maple syrup (or 8 dates, pitted and chopped)
Place all ingredients in a food processor or blender and process until a thick and sticky dough forms (use full amount of maple syrup if needed in order for the dough to hold together). Press the dough into the pie pan and place in the refrigerator to chill while making the filling.
Chocolate Layer
5-1/2 ounces vegan dark chocolate, chopped (or use chips - I use EnjoyLife Morsels)
1 cup coconut cream
1 Tablespoon agar flakes
1 Tablespoon Maple Syrup
Pour the coconut cream and agar in a saucepan and bring to a brief boil, stirring continuously. Reduce heat and simmer until it starts to thicken. Stir in the chocolate and mix until well combined. Add the maple syrup then remove from heat and pour the mixture into the crust layer. Place in fridge to set (about 45 minutes).
Mixed Berry Layer (dark)
1 cup coconut cream
1 cup mixed berry puree (See Note)
2 Tablespoons maple syrup
1 Tablespoon agar flakes
Combine all the ingredients in a saucepan and mix well. Bring to a brief boil and then reduce heat and simmer until it starts to thicken. Let the mixture cool down completely, stirring from time to time, then pour the mixture over the chocolate layer. Place back in the fridge to set (about 45 minutes).
Mixed Berry Layer (light)
1 cup coconut cream
1/2 cup coconut milk
1/2 cup mixed berry puree (See Note)
2 Tablespoons maple syrup
1 Tablespoon agar flakes.
Repeat same process as the dark mixed berry layer. Mixture may start to thicken in chunks as it cools. Simply stir with a whisk to break up any chunks, making sure mixture is fairly smooth before pouring over the dark layer.
Note: To make berry puree, thaw about 2 cups of frozen mixed berries in hot water or in a microwave. Blend in food processor or blender until smooth. Press through a fine strainer to catch seeds, allowing puree to collect in a bowl. This process should yield the 1-1/2 cups needed for this recipe.
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