Image courtesy of Confessions of a Serial DIYer.Happy Blogiversary to me! Happy Blogiversary to me! Happy Blogiversary to meeeeeeeeeee…. Happy Blogiversary to me =D
Today marks the 2nd anniversary of my blog. Although I don’t have a ton of readers or regular followers, I do feel like I have grown a lot in the past couple of years. I feel much more comfortable in the blogging sphere and have met so many amazing people. I feel like I’ve made a little blogging family and look forward to many more years of writing. I had high hopes of doing a complete revamp of my blog and have some great ideas, but I’ve devoted more time to volunteering and feel a good where I’m at. The revamp is put on hold, but definitely in the works. Instead, you’ll have to settle for this AMAZING raw pie =D
Raw Chocolate Mint Grasshopper Pie (serves 4-6)
See raw pie crust instructions here (or make your own favourite raw crust)
2 cups of cashews, soaked 4-8 hours (the longer, the easier to work with)
1 small handful of fresh mint leaves (if you can get your hands on the fresh stuff, try a few drops of extract)
1/4 cup + 2 tbsp of agave
1/4 cup of water
2 tbsp of coconut oil
1/4 tsp of spirulina (makes that gorgeous green colour!)
Prepare your crust and press it into the bottom of a lightly coconut oiled 6-inch spring form pan (I’m sure a regular pie plate works too – or an 8-inch glass dish – whatever you have on hand). Place in the freezer to harden.
Drain your cashews and add them to a high powered blender along with all of the other ingredients. Remove your prepared crust from the freezer & pour the filling on top and smooth it out. Place in the freezer and allow to set for at least 4 hours. Ideally, you would make this the night before and have it set over night (or first thing in the morning and have it set during the day).
Once it’s set, you can remove and enjoy as is, or dress it up a bit. Try coconut flakes, chopped fresh mint, etc. I made a ganache out of equal parts coconut oil and cacao powder with a bit of agave. I placed a cookie cutter in the center and pressed it in gently and poured the ganache in ensuring it smoothed out into the entire cookie cutter. I placed this in the freezer for about 30 minutes. I took out the cake and garnished with cacao nibs.