1 can full fat coconut milk, refrigerated overnight
¼ cup nut butter
1 tbs agave
1 tsp vanilla extract
salt
Instructions
To prepare chocolate fudge layer, drain and rinse cashews. Combine in blender with dates, cocoa powder, agave and a dash of salt until roughy smooth, fudgey texture is reached. Spread out over bottom of pie dish.
To prepare filling, open can and scoop out thick coconut cream, omitting the liquid. Blend coconut cream with nut butter, agave, vanilla extract and a dash of salt until completely smooth. Spread out over chocolate fudge layer.
Allow pie to set in refrigerator for at least 1 hour before serving.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2014/08/18/vegan-chocolate-fudge-nut-butter-mousse-pie/