Here's a delicious recipe using our Balinese line of Natural Zing products.
Ingredients
Crust:
Filling:
Crust:
1. Process the dates and pecans in food processor until sticky, use wax paper and a roller to press the mixture into a pie dish.
Filling:
1. Blend all ingredients, except the nibs, well.
2. Gently fold in nibs or sprinkle onto pie crust.
3. Pour the filling into crust.
4. Freeze for 4 or more hours (melts quickly so keep it frozen).
Topping (optional):
Option 1: Melt a chocolate bar or cacao paste in the dehydrator at 105ºf for 1 hour and spread over top.
Option 2: Stir together 1tbsp cacao powder and 1/4cup agave nectar Drizzle over the top of the pie. Top with cacao beans for a decorative touch. Enjoy!
Ingredients
Crust:
Filling:
- 1/2cup Warm Water
- 1/2cup Natural Zing Coconut Oil
- 1/4cup Natural Zing Agave Nectar
- 1/2cup Natural Zing Cashews
- 2 tbsp Natural Zing Bali Cacao Powder
- 2 tbsp Natural Zing Bali Coconut Palm Sugar
- 1/4cup Coconut Secret Coconut Nectar
- 1/2tsp Organic Vanilla Extract
- 1/2tsp Organic Peppermint Extract
- 1/4cup Natural Zing Bali Cacao Nibs
Preparation:
Crust:
1. Process the dates and pecans in food processor until sticky, use wax paper and a roller to press the mixture into a pie dish.
Filling:
1. Blend all ingredients, except the nibs, well.
2. Gently fold in nibs or sprinkle onto pie crust.
3. Pour the filling into crust.
4. Freeze for 4 or more hours (melts quickly so keep it frozen).
Topping (optional):
Option 1: Melt a chocolate bar or cacao paste in the dehydrator at 105ºf for 1 hour and spread over top.
Option 2: Stir together 1tbsp cacao powder and 1/4cup agave nectar Drizzle over the top of the pie. Top with cacao beans for a decorative touch. Enjoy!
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