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Ingredients
  • subheading: Crust:
  • 1⁄2 cup (80 g) sweet white rice flour
  • 1⁄2 cup (60 g) blanched almond flour (such as Bob’s Red Mill)
  • 1⁄2 cup (45 g) cocoa powder (preferably dutch-process)
  • 2 tablespoons (12 g) tapioca flour
  • 1⁄4 cup (50 g) organic granulated cane sugar
  • 1⁄4 fine sea salt
  • 6 tablespoons (85 g) cold vegan butter (such as Miyoko’s), diced into 1⁄2” cubes
  • 1 teaspoon vanilla extract
  • 1 ½ ounces dark chocolate, finely chopped
  • subheading: Filling:
  • 1 ½ cups (225 g) raw cashews, soaked in cool water for 4 to 12 hours (or covered in boiling water and soaked 1 to 2 hours)
  • ¾ cup (75 g) cocoa powder (preferably natural) or raw cacao powder
  • 2 tablespoons (10 g) finely ground white chia seed
  • ½ cup + 2 tablespoons (145 ml) maple syrup
  • 1 ¼ cups water
  • ⅛ teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • ½ cup + 2 tablespoons (130 g) melted extra-virgin coconut oil
  • subheading: Topping:
  • 1 (13 ounce) can coconut cream (or 2 cans full-fat coconut milk), chilled overnight
  • 1 tablespoon (10 ml) maple syrup
  • ½ teaspoon vanilla extract
  • dark chocolate shavings
  • arils from half a large pomegranate (optional)
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