Protein Grasshopper Pie

1 ½ cup raw almonds
1 ½ cup raw pecans
3 tablespoons cacao powder (unsweetened cocoa powder will also work, but won’t be raw)
¼ cup flaxmeal
12-15 pitted Medjool dates (soaked for 15-20 minutes if they aren’t soft)
1-2 tablespoon(s) water (if needed)

Line an 8×8 baking pan with parchment paper so the ends hang over the sides (I like to spray the bottom of the pan before I place the parchment paper so it sticks to the bottoms and doesn’t move around while you spread the dough) and set aside.
Place almonds and pecans in a food processor and pulse until a flour-like consistency.
Add the cacao powder and flaxmeal and pulse a few times to combine.
Add the dates and process until the mixture comes together into a sticky ball. Add 1-2 tbsp water if needed, to reach this consistency.
Press the dough evenly into the pan and place in the freezer while you make the mint cream.

Place the coconut cream, brown rice syrup, vanilla and mint extracts and the Oriya Organics Superfood Protein Medley in a medium mixing bowl and whisk until smooth. Add 1-2 tbsp of organic powdered sugar if you want it a bit sweeter.
Pour the Mint Cream over the Raw Brownie Crust and place in the freezer to set. It should be firm enough in a couple of hours. Pull the whole 8×8 square out by the parchment paper “handles”.
Cut into squares and enjoy!

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