Cacao Silk Pie

Spirit of the Dawn Cuisine

Cacao Silk Pie

yields 16 intense, silky slices!

Rich and intense, this pie is the perfect dessert for

a special occasion. It serves up beautifully

and will satisfy all chocolate lovers.

Maple Syrup stars as the sweetener

making this pie very sweet and almost all raw!

Prepare Pie Pan

Grease a deep 9" pie pan with

2 Tablespoons of Coconut Butter

making sure to grease thoroughly and up the sides.

Prepare Crust

In a food processor place:

8 ounces Macadamia Nuts (2 scant cups)

5 ounces pitted Deglet Noor Dates

1/2 cup shredded dried Coconut

1/4 cup Cacao Nibs

2 Tablespoons Grade B Maple Syrup

1/4 teaspoon Himalayan Pink Crystal Salt

Process till dough is extra creamy, forms a ball in processor,

no small pieces remain, and Macadamia Nuts have released their oils.

This crust is more processed than many of my crusts as

it adds an additional silky component to the pie, not a contrasting crunch.

Remove pie dough carefully from processor

and place in prepared pie pan.

Press evenly on bottom and up the sides.

Form a decorative edge using the pinch method

used for traditional pastry crusts.

Place pan in the refrigerator while you prepare filling.

Prepare Filling

Place into high-powered blender:

12 ounces (3 scant cups) Cashews,

soaked 6 hours, drained, rinsed well and drained again

1 cup Coconut Butter

1 1/2 cups Grade B Maple Syrup

2 ounces Cacao Butter, melted

2 ounces Cacao Paste, melted

METHOD FOR MELTING CACAO BUTTER AND CACAO PASTE:

Chop into small pieces with sharp knife,

place in separate small bowls to weigh,

place bowls in bottom of empty dehydrator,

and melt at 115 degrees till completely liquid,

stirring if necessary.

1 Vanilla Bean, slit open,

seeds removed from inside with small spoon

and added to blender container

(save remaining bean pod to add to a smoothie)

1/2 teaspoon Himalayan Pink Crystal Salt

Blend on high speed using tamper or plunger.

Motor will heat up softening mixture.

Turn motor off so it does not overheat and

continue to plunge to distribute ingredients.

Let mixture and blender cool down as you

prepare Secret Layer of Bananas.

Slice 2 perfectly ripe Bananas into 1/3 inch slices

and distribute evenly around bottom and sides of pan.

It works best to do ring around sides and then work your way inside

to create a nice pattern of happy bananas slices.

Do a final blending of filling on high speed

to create a magically silky texture.

Dip a small spoon in and taste to determine if

mixture is silky smooth.

Pour finished filling into prepared pan.

Use a spatula to remove all filling from blender

and to distribute it evenly over bananas extending to sides of crust.

Place carefully in refrigerator on level shelf to firm up

for several hours or overnight.

Pie will keep uncovered (in an odor free refrigerator)

for serving in a few days.

To Serve

Pie yields 16 small rich slices and serves up beautifully

thanks to the layer of Coconut Butter under the crust.

Garnish each slice with fresh raspberries or edible flowers.

Sprinkle with Magic and Enjoy!