THE QUEEN HEALER CREAM PIE
Serves 10 or makes one 9-inch pie
1 1/2 cups walnuts, soaked overnight
1 cup raw cacao powder, plus more for garnish
2 teaspoons reishi
4-6 large fresh medjool dates, pitted
1 1/2 cup cashews
1 cup coconut oil, melted
5 medjool dates, pitted
1/4 cup lemon juice
1/4 cup tocotrienols
1 cup coconut milk
2 teaspoons vanilla extract
1/2 teaspoon CAP Pink Salt
2 teaspoons pine pollen, plus more for garnish
1 can coconut cream, chilled
1/2 teaspoon vanilla extract (optional)
1/2 cup filberts, soaked overnight* and chopped
Place the walnuts, cacao and reishi in the bowl of a food processor and pulse until crumbly. Add 4 roughly chopped dates and continue pulsing until sticky. You may need to add more dates. Press the mixture into a 9-inch springform pan, covering the bottom and about 1 to 2 inches up the sides. Set aside.
To make the filling: Place all the ingredients in a powerful blender and blend until smooth. Pour over the nut crust and chill overnight, or until set.
Add the coconut cream and vanilla (if using) into a large cool mixing bowl. With an electric mixer, beat until whipped and light. Top the pie with the whipped cream, and garnish with a sprinkling of pine pollen, chopped filberts and cacao.
*Soaking the nuts removes hard-to-digest phytic acid, but if time does not allow, this pie will still work well.