Photo by Alicia Fox Photography
1 cup pitted dates – soaked for 20 min
2 cup desiccated coconut
3 tbsp of agave syrup optional
¾ cup of coconut butter
10 tbsp of raw cacao powder
2 cup pitted dates
2 tbsp orange zest
1 tbsp desiccated coconut, orange zest or grated dark chocolate to decorate (optional)
First, process the dates until they are mashed. Add the desiccated coconut and process until well mixed. Press the dough firmly into a 9- inch pie dish. Put in the fridge to set.
For the filling, melt the coconut oil by placing it into a tub of warm water. Process the dates until they are mashed. Add the avocados, agave syrup, orange zest and coconut oil and process thoroughly into a smooth creamy, unctuous mousse. Add the cacao powder last. This will ensure that all the powder blends in well.
Spread onto the pie- crust and decorate with desiccated coconut, orange zest or grated dark chocolate. Put in the fridge to set.
For the mini cakes (see picture) all you need to do is cut the crust in small rounds after you have put the crust in the fridge to set, then you put the filling on top and let that all set together in the fridge. Especially when you want to serve more people, the mini cakes are perfect.