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The California Mud Slide Pie… mmm, mmm good. It is rich, creamy and full of chocolate passion. There are many raw techniques to be learned from making this pie. If you are new to raw desserts, it might seem overwhelming, but not to worry… in time all of the techniques used will become just as natural as any cooking technique that you are currently using.
For the crust I am using almonds and coconut instead of flour. It is important to soak and dehydrate the almonds first. I provided a link below that will help you through that process. The whole purpose behind this is to optimize digestion. The dates are used as a binder and sweetener. They will cause all the other ingredients to pull together forming a nice batter for the crust.
In the chocolate sauce I used raw agave nectar for the sweetener. You can use your favorite liquid sweetener in place of the agave if you wish. To help give the sauce some body and structure, coconut oil is used. Coconut oil firms up with chilled. This will help with part of the structure to the overall pie.
Now comes the fun part… the filling. I highly recommend a high-powdered blender for this. The goal is to create a smooth and creamy mouth feel. There are several ingredients used in this pie to help give it a nice thick body. Coconut milk and cashews give the pie a creamy base and firms up when chilled. The raw cacao butter not only gives this pie a nice rich chocolaty flavor, it too firms up when chilled. The lecithin is a natural thickener as well as an emulsifier. So as you can see, each ingredient places a vital role.
This recipe is from my student hand book from Living Light Culinary Arts Institute
Make one 9 1/2” deep dish pie
Chocolate sauce: yields 2 1/4 cups
Pour 1 cup of the chocolate into the bottom of the crust. Place in the fridge
while you are preparing the filling.
I started by spooning the batter with the almond butter in it, into the pan.
The batter without the almond butter was a bit thinner. That’s OK it will
all set up after chilling overnight.
I then placed globs of chocolate around the batter.
And kept alternating the batters with the chocolate until it was all used up.
Run a skewer stick through the batters, giving it that swirl effect. Be careful
that you don’t disrupt the crust, dragging crumbs into the batter.
Place in the fridge overnight to chill and set up.