Almond Pie (Flour Free, Vegan, Raw)

If you compare almonds and cashews you will see the following.

1 cup almonds equals 546 calories, and 1 cup of cashews – 768 calories. Cashew contains more sugar (7 g.) than almonds (4 g.). Cashews are more fatty, they contain more carbohydrates and less fiber.

In a word, cashews are a bit inferior to their counterpart in many ways.

It’s okay, because today we are cooking a beautiful, tasty and healthy almond pie!

All the nuts in the pie are almonds.

Delicate, creamy, surprisingly tasty.

Chocolate makes the cake not only tastier, but also incredibly beautiful, so this pie can be a great cake for a birthday or any other party.

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Ready? Set?

? Let’s go cooking!

We will need: (1 average pie)

For the base

1/2 cup of almonds

1/2 cup of oats (or coconut flakes if cooked for raw food)

1/2 cup of coconut flakes

5 dates

3 tbsp. of sugar-free cocoa powder

1/2 large banana

For cream

1 cup of almonds

1.5 cup  of coconut milk

1 tbsp. of coconut oil

3-4 tbsp. of agave or honey syrup

1 / 2-1 tsp. of almond extract

For decoration

2 tbsp. of chocolate chips + 1.5 tbsp. of water

Nuts, chocolate

Soak the almonds for the cream for a day. Almond is a tough nut, so 3-4 hours of soaking won’t help much, you need to keep them longer.

Grind the nuts, coconut flakes and oats for the base.

Add the dates.

Add cocoa powder and banana.

You should get a chocolate mass. Distribute it along the bottom of the mold.

Drain the water from almonds. It is advisable to rinse them, as they often give off husk particles that can disrupt the consistency of the cream. Add the rest of the ingredients for the cream and mix them all in a blender.

Fill the mold with the cream.

Melt the chocolate chips or plain chocolate with a little water and cover the cake with it

Add nuts. Put it in the freezer until it freezes. Done!

Bon appetit!