Your friends and family, raw or not, will LOVE this dessert!
Fabulous and Fudgy Upside-Down Brownie Pie Ingredients:
1 cup fresh Dates
1/4 cup macadamia or pilli nuts
1/2 cup walnuts (OR 3/4 cup walnuts and don't use macadamia nuts)
1/3 cup cacao powder or unsweetened cocoa powder
1/4 cup maple syrup or to taste
1 Tbsp mesquite powder (optional)
1/4 cup raw Living Tree Community cacao butter
1 tsp coconut oil
2 Tbsp cacao paste (optional, adds depth)
1/4 cup goji berries - soaked (optional)
shredded coconut for garnish
raw chocolate sauce for garnish
Melt coconut oil, cacao butter and cacao paste in dehydrator or place a medium metal bowl with ingredients set on top of a smaller bowl, filled with hot water. Be careful to not let water spill over into chocolate.
In food processor, mix dates, sunflower seeds, macadamia nuts and walnuts
Add cacao powder, mesquite powder, and sweetener. Mix.
Add melted ingredients. Drain goji berries and add to mixture. Process until everything sticks together.
Coat the bottom of a shallow glass pie plate with shredded coconut.
Using a rubber spatula, pour and press mixture into dish crust and refrigerate for at least 2 hours (or place in freezer for 1 hour).
To release from pie plate - place glass dish in shallow pan of hot water for a few minutes. Using a dull knife, scrape around edge of pie, separating it from dish, but keeping inside. Place an upside down plate on top of brownie dish and flip over. Brownie will release onto plate and coconut bottom will now be on top.
Serve brownies with a scoop of crazy coconut ice cream and top with your favorite chocolate fudge sauce and shredded coconut.