Ingredients:
Crust
11/2 cup raw walnuts
11/2 cup pitted dates
3 tablespoons cacao powder
1/4 cup Zen Basil Seeds
Pinch of salt
Filling
2 cups pistachios
2 tablespoons Zen Basil Seeds
1/2 cup full fat coconut yogurt
1/3 cup honey
1 1/2 tsp cardamom
2 tsp vanilla extract
1/4 tsp salt
Chocolate Topping
180g dark chocolate
2 Tablespoons almond butter
Coconut flakes, cranberries, and sea salt flakes for garnish
Instructions:
Place pistachios in a bowl, soak in freshly boiled water and leave aside for at least an hour- overnight. Drain well.
Make the crust:
Grease and line an 8-inch springform pan with parchment paper. Add the walnuts, dates, cocoa powder, Zen Basil Seeds, and salt to a food processor and blend until it sticks together/ forms a ball. Press the mixture into the bottom of the prepared pan evenly.
Make the filling:
Add the drained pistachio, coconut yogurt, vanilla extract, cardamom, honey, and salt to a food processor or high speed blender.
Blend until smooth and creamy, scrape down sides as needed in intervals. Mix the Zen Basil pudding into pistachio mixture and mix with a fork. Pour the mixture over the crust and spread evenly. Put in freezer and chill for at least 4 hours, or overnight.
Melt chocolate, then stir in the almond butter until smooth.
Allow to cool for 5 minutes and then spread on top of the pie. Freeze for another 5-10 minutes or until it's ready to get eaten.
Slice, serve and ENJOY. To help slicing, use a sharp knife, run under hot water and dry before slicing.
