1 cup of almonds
2 tablespoons honey
2 tablespoons butter or coconut oil
1 cup of full fat coconut milk
½ cup of cocoa powder
1 teaspoons vanilla (trying making your own!)
1) Toast the almonds in a small saucepan over medium-high heat until browned and fragrant. Place in a food processor with the butter and honey. Blend until finely ground. Push evenly into the bottom of a greased 8 inch springform pan, or pie pan. I've made this twice. One time I toasted the almonds, and the other time I got lazy and didn't. I couldn't tell a huge difference in the overall taste, so I vote go the lazy route and don't toast them!
2) Rinse out the food processor and add the pie filling ingredients to it. Blend until quite smooth, scraping down the sides as needed. Pour over pie crust and freeze until well set (at least 4 hours).
3) Use a very sharp knife to cut into pieces. Can let sit for about 20 minutes to soften it up a bit. For presentation and added flavor, top with sliced bananas, sliced almonds, or chocolate shavings.
|Mine isn't as pretty as the original recipe, but it tasted like something that convince Ghandi to give up fasting.|