Ingredients
Crust
1 1/2 cup oats (gluten free if needed)
1 scoop Nuzest Rich Chocolate Clean Lean Protein
1/2 cup cocoa powder
1/2 cup raisins
3 pitted dates
⅓ cup applesauce
2 tablespoons coconut oil, melted
Chocolate Peppermint Cream
1 cup cashews
8 pitted dates
6 tablespoons dairy free cream cheese
12 oz frozen riced cauliflower, thawed at room temperature
½ cup cocoa powder
1 scoop Nuzest Rich Chocolate Clean Lean Protein
¼ cup coconut oil, melted
½ cup canned coconut milk
2 tablespoons coconut nectar
1 teaspoon alcohol free vanilla extract
3 teaspoons peppermint extract
Chocolate and peppermint are BFFs in this great creamy, dreamy Chocolate Peppermint Cream Pie. The flavors are spot on and the silky texture will have your guests coming back for seconds. But, it is totally up to you whether or not to tell them about the sneaky veggie inside (or that it's vegan)!
For more recipes and articles on life from Marci, check out her website at www.stewardchicks.com
Crust Method
1. Add oats to a food processor and process on high until a coarse meal is achieved. Add remaining ingredients and process until incorporated.
2. Cover the bottom of a springform pan with parchment paper and add crust. Press firmly and evenly to form crust layer. Place the crust in freezer while you make the filling.
Chocolate Peppermint Cream Method
1. Thaw riced cauliflower on countertop. Soak cashews and dates in cool water for at least one hour. Drain.
2. Add all ingredients in the order listed to a high powered blender. Blend until smooth.
3. Remove crust from freezer and fill with chocolate cream filling. Return to freezer for 3 hours or until firm and then transfer to refrigerator. If desired, top with whipped cream. Best when enjoyed next day. Keep leftovers in refrigerator for up to three days.
