Naraya Cooking Health Recipe: bars

raw vanilla coffee creme pie with a chocolate crust

2:12 PM

i don't even LIKE coffee; yet this is one of my new favourite recipes. my opinions on coffee are what you might expect: it's acceptable in moderation! i do not think it is a good idea for your mind or your body to chug 5 cups of cream- and sugar-laden coffee every day; but the occasional mug of organic black coffee can be beneficial. i prefer getting my caffeine from green tea simply for the flavour. now that i think about it - i bet this recipe would be delicious with some potent green tea substituted in for coffee!

hmm... i may have to try that.

this recipe is delightful and - i give you fair warning here - difficult to stop eating. the crust is a mix of nuts, dates, cacao and cinnamon so it is like a spiced chocolate base; then the creme layer is a smooth blend of black coffee, cashews, and a whole food sweetener of your choice (everyone has their preference). i drizzled a salted caramel sauce on top made from date paste and sea salt and for the finishing touch added some goji berries, raw pumpkin seeds and coffee beans for colour and contrast. HECK YA.

bathe in the lusciousness of the creme layer mixed with the crunchy bite of the cinnamon chocolate crust. OH MA GERD - IT'S SO GOOD. i should buy some restraints when i make this from now on to control myself. i predict the family will enjoy it as much as me and my boyfriend did this morning. yep, that's right. we ate it for breakfast... after some fresh juice of course.

how's the weather where you live? it has been raining here for days and i'm lovin' every minute - i'm lovin' it. (no affiliation to mcdonalds here.) as long as i wear a good pair of boots and bring an umbrella the rain don't bother me none. plus it's really cozy when you're inside with a fire, special people, two cats and this creme pie...

i suggest eating this at most a few hours before you go to sleep otherwise it might keep you up if you are sensitive to caffeine. try it for breakfast! it was perfect.

cashew coffee vanilla creme cake with a cinnamon chocolate crust: serves 8 or so

cashew coffee vanilla creme:

2 cups raw cashews

seeds scraped from 1 vanilla pod

3 tablespoons melted coconut oil
1/4 cup maple syrup (or agave/raw honey/date paste)

1/8 teaspoon salt

1/3 cup very strong, brewed organic coffee

cinnamon chocolate crust:

1 cup pecans

1 cup dates

2 tablespoons cacao powder

1/8 teaspoon salt

1/4 teaspoon cinnamon powder

salted caramel drizzle:
1/2 cup dates covered in enough water (or coffee) to cover them
1/2 teaspoon sea salt
1 tablespoon nut butter (optional)

to make the creme, blend all ingredients until smooth. set aside.

to make the crust, process the nuts into a rough flour in your food processor and add all the other ingredients until you can press it together, then press it into the bottom of lined small spring-form pan. scoop on the creme and let it set in the fridge or freezer.

to make the caramel drizzle, blend the dates, water/coffee, salt and nut butter (if using) until smooth and pretty liquid. if it is too thick - add more water; if too thin - add more dates. drizzle on top of your creme pie and garnish with coffee beans, goji berries and pumpkin seeds. it is better - but difficult - to wait until the next day to eat this, let the flavours get to know each other. then DEVOUR.