Chocolate Cherry Pie
Ingredients
- For pie crust:
- 1/2 cup dried apricots
- 1/2 cup dried figs
- 2 cups filtered water, divided
- 1 cup hulled buckwheat groats
- 1 cup dry almonds
- 2 drops Vanilla Crème stevia liquid
- 2 tablespoons water
- 3 tablespoons almond meal
- For pie filling:
- 1/2 cup plus 2 tablespoons almond milk
- 2 droppers vanilla stevia liquid
- 2 droppers dark chocolate stevia liquid
- 3 tablespoons light agave nectar
- 1 cup raw almonds
- 1 1/2 cups pitted organic cherries
- 2 tablespoons ground raw cacao
- 1/4 teaspoon cinnamon
Preparation
To prepare pie crust, soak apricots in 1 cup filtered water for 4 hours.
Soak figs in 1 cup filtered water for 4 hours.
Grind groats in a Vita-Mix, then pour into food processor.
Grind nuts in a Vita-Mix, then pour into food processor. Add soaked figs, apricots, stevia and 2 tablespoons water. Pulse to blend ingredients just until dough is formed.
Place dough on half of the almond meal. Flip dough over and cover again with the remaining meal. Put a sheet of plastic wrap over dough and roll out to 1/4-inch thickness.
Line pie plate with plastic wrap. Place pie crust in the pie plate, press crust down around the edges, cut off remainder and flute the top edge of the crust.
Place crust in a dehydrator set at 105 degrees for 4 hours. Remove the plate from the dehydrator and carefully flip pie plate upside down to remove crust. Gently place the crust on top of a mesh rack in dehydrator for 2 more hours.
Remove crust, return to pie plate and set aside.
To prepare pie filling, place all filling ingredients in Vita-Mix, in the order in which they are listed. Blend until smooth. Pour into crust and freeze for 1 hour.
Heat serrated knife under hot water to slice and serve. Pie may be kept in freezer and defrosted for 30 minutes before serving.
