Recipe contributed by Andrea Nakayama, Functional Nutritionist, www.replenishpdx.com.
Nut crust
1-½ Cups pecans
or walnuts
5 T. raw cocoa powder
½ Cup pitted/chopped
dates
½ tsp. Cinnamon
1 tsp. Vanilla extract
1/4-½ tsp sea salt
Chocolate filling
1 Cup melted coconut oil
½ Cup raw honey
1 tsp sea salt
½ Cup carob powder
½ Cup cocoa powder
2 T maca
½ Cup coconut milk
Cinnamon to taste, optional
Nut crust
Pulse all the ingredients in a food processor or blender until coarsely ground. Press ½ the mixture into the bottom of a glass baking dish.
Filling
Warm the coconut oil over low heat until melted, add the honey. Add the remaining ingredients and stir to mix. Spread the mixture over the nut crust, topping with remaining crumb mixture. Refrigerate before cutting into bite size pieces.
