· Basic Nut Crust
· 2 cups cashews raw, soaked over night, drained
· 1⁄2 cup coconut oil, refined, liquid
· 3⁄4 cup Ocean Spray 100% Juice Cranberry Raspberry
· 1⁄2 teaspoon vanilla extract
· 1⁄4 teaspoon sea salt
· 1 cup cacao powder, raw, natural
· 1⁄2 cup Coconut Secret Coconut Syrup
Prepare the Basic Nut Crust in a 9" pie pan.
Put all of the juice, the vanilla extract, half of the coconut oil, salt and half of the cashews in the blender. Pulse a couple of times to start, then run the blender until the mix is smooth and the cashews are completely ground up.
Add all the rest of the ingredients except for the cacao powder. Now blend until everything is smooth and creamy. Stop and scrape down the sides occasionally.
Put the cashew creme in a bowl. Using a spatula, stir in the cacao powder.
When it is mixed together, switch to the electric mixer. Mix until all the cacao is no longer grainy, and the mixture is smooth and shiny.
Pour the mixture into the pie crust plate. Smooth carefully, from the center towards the edge. You may have to clean the spatula if the ganache is too thick and picks up pieces of the crust while smoothing.
Freeze over night, or at least 4 hours.
Remove the pie from the freezer 45 minutes to 1 hour before serving.
If you are using a Vitamix, you can put all of the ingredients in the 64 oz container. Using the tamper, blend using variable speed until it is smooth, creamy and glossy. If too thick, add more juice. Pour into pie plate and follow regular instructions to complete.
You can use raw agave nectar instead of coconut syrup. It is a bit thinner, so your mixture will be a little less thick. Do not use dry sweeteners in this recipe. They don’t work, and you will end up with gritty frosting, not a ganache!
Any flavor of juice will work. And, it’s actually better to use fresh, instead of the bottled stuff.
You can also change the vanilla to a different flavor, for example orange extract to go with orange juice. Almond extract is good with peach, apricot or plum. Mint is good with pineapple.