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Death By Chocolate Pie 

This easy-to-make and totally decadent dessert isn’t just a sweet finish for any meal, it’s vegan and gluten-free, too.

Crust
1 cup almonds
1 cup coconut shreds 
¼ cup cocoa powder
½ cups dates (soaked)
1 tbsp maple syrup

Filling
1 cup raw cashews
2 tbsp maple syrup
1 tsp vanilla
¼ cup sea salt
¼ cup cocoa powder
1/3 cup coconut oil (melted)
2 tbsp water

Optional toppings: candied walnuts, coconut whip cream and/or chocolate sauce


Method Combine vinegar, cane sugar, peppercorn, thyme and sea salt in a pot and bring to a boil. Add peeled and quartered onions. Let it cool and store in fridge. Allow at least 24 hours before use to let onions absorb pickling solution. 

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Vol 26, No 47
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