3/4 cup almond meal
1/4 cup carob powder
6 Medjool dates, pitted and chopped
1 tsp. vanilla
12 Medjool dates, pitted and chopped
3 cups almond milk
1 tsp. vanilla
1/3 cup carob powder
1/4 cup cornstarch
To Make the Crust
1 Combine almond meal, 1/4 cup carob powder, 6 chopped dates, and 1 tsp. vanilla in a food processor until mixture adheres together.
2 Spray 9" pie pan with cooking spray.
3 Press almond date mixture into pie pan.
4 Bake at 350º F for 10 minutes. Cool.
To Make the Pudding
1 Using a blender, puree 12 chopped dates, almond milk, 1 tsp. vanilla, 1/3 cup carob powder and cornstarch until smooth.
2 Pour into top of double boiler and cook for about 10 minutes, stirring constantly, until the pudding is thick.
3 Pour pudding into a bowl and cover surface with plastic wrap so a crust doesn’t form on the top as the pudding cools.
To Make the Pie
1 When pudding and crust have cooled, pour pudding into crust.
2 Refrigerate for several hours before serving.
Servings: 8
Oven Temperature: 350°F
Preparation Time: 20 minutes
Cooking Time: 20 minutes