Pansy asked me to post my butter toffee pie, so here it is!
It's sweet...rich...super decadent...well sorta like toffee is. Anyway, this was orginally gonna be another idea I had in my head but morphed into this. It reminded me of toffee, hence the name, but if you try this and think it needs a diff name, let me know
Chocolate Crust
1 cup almonds, soaked, drained, and dehydrated
½ cup walnuts
6 large pitted dates
1 tbs cacao powder
3 tsp carob powder
¼ tsp sea salt
½ tsp pure vanilla extract
Grind nuts in food processor. Add the remaining ingredients and process into a dough. Press into a pie plate.
Toffee Filling:
1 cup medjool dates, pitted (about 8)
1/3 cup maple syrup
¼ cup agave
2 tbs coconut oil, melted
1 tsp sea salt
Seeds of 1 small vanilla bean
1 cup raw almond butter
Puree the dates with the maple syrup and agave in a food processor. Add the remaining ingredients and blend together until completely smooth.
Spread into the pie crust and chill in fridge or freezer a few hours or until firm.(It firmed within a few hours for me)
I drizzled the pie with dark chocolate sauce (optional)
I really enjoy this straight outta the freezer, nice and chilled.
Butter Toffee Pie
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