Categories: desert, raw

Ingredients

• BASE
• 1/4 cup cashews
• 3/4 cup pecans
• GROUND "COFFEE"
• 1 T cashews
• 3 T cacao nibs
• FILLING
• 1 cup ground cashews
• 6 ripe bananas
• 1/3 cup agave syrup
• 1/3 cup liquid coconut oil
• 1 T vanilla extract (or seeds 1 vanilla bean)
• TOPPING
• 2 T ground cinnamon
• 2 T cacao powder

Directions

1. Make BASE: place cashews in food processor and process into tiny pieces. Add pecans and pulse into small pieces. Do not over-process into a butter, but you do want fine powder.

2. Make GROUND “COFFEE”: Grind cashews into a powder in the grinder. Transfer to bowl. Grind cacao nibs. Transfer to bowl with cashews and mix together.

3. Make FILLING: Combine cashews, bananas, agave, coconut oil, and vanilla in food processor. Process till smooth.

4. Make TOPPING: Mix cinnamon and cacao powder in a bowl.

5. To assemble, sprinkle base onto bottom of pan and spoon filling on top. Sprinkle with “coffee” grounds. Finish off with dusting of topping.

6. Place in freezer for an hour or two to firm up before serving.

7. Will keep in fridge for a few days and in freezer for several weeks.

8. Thaw 10-15 minutes before serving.

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