5 Tbsp cocoa
12 Medjool dates, pitted
1/2 tsp sea salt
1 C nuts (cashews, almonds, mixed nuts, etc.)
Caramel layer
10 Medjool dates
1 Tbsp ghee or coconut oil
2 tsp vanilla extract
3 Tbsp almond butter
Nut butter mousse
2 cans full fat coconut milk, refrigerated overnight
3/4 C peanut butter, almond butter of nut butter of choice
2 Tbsp maple syrup
1/2 tsp vanilla extract
Pinch of sea salt
Additions
1/2 C dark chocolate of choice, for drizzling
Add all crust ingredients to a food processor and process until smooth and able to be stuck together. Press into a parchment lined 8" round pie pan. The parchment lining is really important - you won't be able to get the pie out if you don't use the parchment paper. Place in a freezer to set while you make the caramel ingredients.
Add all the caramel ingredients to the food processor (no need to clean between making this and the crust) and process until very smooth. Spread in an even layer on top of the pie crust and return to freezer
Open the coconut milk and scoop out the solid coconut cream (save the remaining coconut milk for a smoothie of whatever you prefer). Add to the food processor with the remaining Mousse ingredients and process until smooth. Spread evenly on top of the caramel layer. If desired melt the chocolate in a double boiler and drizzle over the top of the pie and return to the freezer. Freeze overnight and store in the freezer. Let it thaw on the counter for about 10 minutes before serving
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