Pressed Crust
¾ cup
old-fashioned rolled oats
½- ¾ cup
whole wheat pastry flour
¼ cup
toasted sesame seeds
¼ teaspoon
sea salt
1 Tablespoon
brown rice syrup
¼ - 1/3 cup high
heat canola oil
Preheat oven to 350 degrees. Lightly oil a 9-inch pie plate. Combine all ingredients with a pastry blender or 2 forks in a large bowl until crumbly; press evenly into prepared pie plate. Bake for 10 minutes or until golden. Cool to room temperature before filling.
Chocolate Base
½-1/3 package non-dairy malt-sweetened chocolate
chips
¼ cup
extra firm silken tofu
3 – 4 Tablespoons
pure agave
1 teaspoon pure vanilla
Puree silken tofu in food processor. Melt chocolate chips in a double boiler and then add to tofu and blend thoroughly. Add agave and vanilla and continue to purée. Pour into baked/cooled piecrust and smooth evenly. Can be refrigerated overnight.
Cashew Cream Filling
½ cup raw cashews
1/3 cup
water
¾ package of extra firm or firm
silken tofu
4-5 Tablespoons
agave (or to taste)
1 teaspoon
vanilla
pinch sea salt
Blend cashews and water until smooth. Add other ingredients to food processor and process until smooth and creamy. Refrigerate until ready for use.
Strawberry Topping
Box of strawberries (preferably organic)
Agave
Wash and slice strawberries and moisten with
agave. Refrigerate up to 30 minutes.
To Assemble: Spread cashew cream over chocolate base and then in concentric circles arrange strawberry slices.
For more information on The Block Center for Integrative Cancer Treatment, call (847) 230-9107 or visit BlockMD.com.
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