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Cookie Pie
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Cookie Pie

Sweet chocolate pie, topped with pomegranate seeds
Course Dessert
Cuisine American
Keyword chocolate, pie
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 30 minutes
Total Time 3 hours 30 minutes
Servings 12 slices
Calories 326kcal
Author Alkaline Recipes

Ingredients

Crust

  • 2 cups roasted raw almonds if making raw, roast at 115 degrees or leave raw
  • 1 cup shredded coconut
  • 6 large dates soaked in water
  • 3 tablespoon coconut oil
  • ¼ cup coconut milk

Filling

  • 1 cup shredded coconut
  • cup almond butter
  • 3 tablespoon maple syrup
  • 3 tablespoon coconut oil
  • pinch sea salt
  • 3 tablespoon cacao powder
  • cup water or as needed

Cacao Drizzle

  • 2 tablespoon coconut oil
  • 2 tablespoon maple syrup
  • 2 tablespoon cacao powder
  • Topping
  • ¾ cup Pomegranate seeds or berries of your choice

Instructions

Crust

  • Mix all ingredients in food processor until smooth
  • Pour into 9 inch pan and freeze for at least 2 hours
  • *Note: If you are going to cut into cookies, use a square pan and line with parchment paper so that the dough doesn't stick.

Filling

  • Mix all ingredients in food processor and pour onto frozen crust; return to freezer for 1 hour.

Cacao Drizzle

  • Mix all ingredients and pour on top; spread quickly with knife as sauce will freeze. Serve slightly frozen or if you prefer, you can thaw and store in refrigerator for a softer texture.

Topping

  • Top with pomegranate seeds or fruit of your choice

To Make Cookies

  • Remove crust and filling from freezer. Before spreading cacao, allow to thaw enough that you can cut with cookie cutters. Spread cacao drizzle and sprinkle pomegranate seeds. I got these deep cookie cutters at Target.

Nutrition

Serving: 1g | Calories: 326kcal