SUPERPOWER SPIRULINA PIE (RAW AND NON-RAW VERSIONS)

SUPERPOWER SPIRULINA PIE (RAW AND NON-RAW VERSIONS) image

Yield 1 pie

Number Of Ingredients 14

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For the crust:
2 cups finely ground raw almonds
1/3 cup pitted dates
pinch of sea salt
1 - 2 TB. carob or cacao powder (I used carob)
For the filling :
Meat from 1 young thai coconut (R) or 1 can (chilled) Organic coconut milk (NR)
Water from 1 young thai coconut (about 1 cup) (R) - omit if using canned milk
3 TB. Spirulina
2 TB. raw cacao or carob powder (I used 1 TB. of each)
3 TB. coconut oil
pinch of sea salt
vanilla stevia - 20 drops or more to taste
1 TB. maple syrup, honey or yacon syrup (I used yacon syrup)

Steps:

If you are using the raw version will you need to pull out your sturdy knife or cleaver to open a coconut and use the water and meat for the recipe. If you are doing the non-raw version, just get a can of organic coconut milk (full fat). I had a chilled can in the fridge for another recipe, so I used it. To make the crust, mix all the ingredients into a food processor and blend till it incorporates and start to stick (if you have to add a few extra dates - go ahead). *You could forgo the crust and pour the filling into small individual bowls and set in refrigerator for a few hours and have a pudding. This is divine!* Press the mixture evenly into the bottom of a 9 inch pie plate. Combine all the ingredients (except for whatever version you are not using) in a high powered blender (I use a Vitamix) and blend till smooth. Pour this liquid mixture onto the pie crust and freeze overnight, or at least 4-6 hours before serving. Let sit out 10-15 minutes to thaw a bit before cutting.