Chocolate Brownie and Coconut Cream Pie

This was fun! I made this with some leftover coconut ice cream and raspberry sauce hanging the freezer. What to do? Why not make a walnut, raisin and coconut crust, top it with a thin layer of fudgy brownie, fill it with coconut cream, and top with some raspberry sauce and chocolate syrup? I brought this to a friend's house, and everybody loved it...even my non-raw daughter thought it was spectacular!

And... ohhh shucks, there may be some extra Brownie Layer leftover. Just roll into little brownie bites and enjoy!

Chocolate Brownie Coconut Cream Pie 

 Crust
1 cup walnuts
1/2 cup raisins
3/4 cup shredded coconut
2 tsp of cacao powder 






Brownie Layer - use any leftover to make cookies or brownie bites
1 cup  medjool dates, soaked, pitted and chopped
1/4  cup sunflower seeds
1/2  cup  macadamia nuts
3/4 cup walnuts
1/3  cup cacao powder
1/4  cup maple syrup , agave,(or your sweetener - start with less and add per preference)
1 Tbsp  Mesquite powder (optional)
1/4  cup cacao butter, shaved and then melted
1  tsp coconut oil
2  Tbsp cacao paste, grated (optional, but really good)
1/4  cup goji berries, soaked

Coconut Cream Filling

1 cup young Thai coconut flesh, or shredded coconut
1 cup coconut water, or filtered water
1 date, pitted and chopped
1/3  cup cashews
1  Tbsp coconut oil, melted
2 Tbsp cacao butter, melted
2 Tbsp Irish moss paste (optional)
1 Tbsp clear agave nectar (or favorite sweetener, to taste)
1/2  tsp lacuma powder (optional)
1 pinch Bourbon Vanilla Bean powder (or 3 drops Medicine Flower Vanilla Extract)
pinch sea salt

Raspberry Topping
1/2  cup fresh or frozen raspberries
2 medjool dates, pitted and soaked










Crust - Preparation
Process walnut, raisins, shredded coconut, and cacao powder until it starts to stick together

Brownie Layer - Preparation
Melt coconut oil, cacao butter and cacao paste in dehydrator or by sitting one metal bowl on top of another metal bowl filled with hot water.

Process dates, sunflower seeds, macadamia nuts and walnuts.

Add cacao powder, mesquite and sweetener. Mix.

Add cacao butter, coconut oil and cacao paste. Drain goji berries and add to mixture. Process until everything sticks together. Chill for 15 - 30 minutes.

Coconut Cream - Preparation
In a high speed blender, blend coconut and coconut water. Add dates and cashews and blend until smooth.

Add coconut oil, melted cacao butter, agave, lacuma, vanilla powder and salt. Mix until creamy.

Chill in freezer for 30 - 45 minutes.

Assembly
Oil a removable bottom, 9" fluted tart or pie pan with small amount of coconut oil.

Press crust mixture into pie dish and set in freezer for 15 minutes.

Press brownie mixture into pie plate, pressing up around outer edges to build the side of crust. Brownie layer should be about 1/4" thick.

(You may have extra brownie batter, which you can shape into bite sized brownies, or press into individual tart pans and freeze for future use.)

Chill for 15 minutes.

Whip coconut cream with whisk and pour into pie center. Spread with spatula. Freeze to set.

Top with raspberry sauce in center. Garnish with walnuts and shredded coconut.

Drizzle with chocolate sauce (agave, dates, cacao powder and water, processed until creamy, but pourable).

Freeze pie and defrost 30-60 minutes prior to serving.


*Mention "Rawfully Tempting" in Shipping Comments, and Medicine Flower will send you a Free Bonus Sample with any purchase. Want to try a new flavor? ASK for that as your BONUS SAMPLE!

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