Raw desserts are rocking my world!  Wow!  I never knew anything could be so delicious without refined carbs and unhealthy oils.  And so easy to make as well!  I can’t stop making them.  This one came out so delicious I couldn’t wait to share it.  It does have a small amount of alcohol in it that is obviously not cooked out, so please keep that in mind.  Nocello, walnut liquor, is so incredible it may be my very favorite after dinner drink.  It was my inspiration for this dessert and that is why I added the pear, because walnut and pear pair perfectly (see what I did there?), and the candied walnuts for garnish.  I guess I don’t need to tell you that I enjoyed a slice of this yumminess with a glass of warm Nocello.  Perfection.

crust:

• 1 c walnuts
• 10 soaked, pitted dates
• 1/4 c cocoa powder
• 1/2 c soaked cashews
• 2 T maple syrup

Process all together in food processor and then press into the bottom of a lightly greased 8” springform pan.

filling:

• 1 ripe pear, peeled
• 1 1/2 c soaked cashews
• 4 T coconut oil
• 1/4 c nocello (or kahlua or frangelico)
• 1/4 c maple syrup
• 1 t vanilla

Place all filling ingredients in blender and blend until smooth.

Pour over crust and freeze for 30 minutes.

glaze:

• 1/2 c cocoa powder
• 1 1/2 t cinnamon
• 1/2 c coconut oil, melted
• 1/8 t salt
• 1/4 c maple syrup
• 1/2 t vanilla

Whisk together all glaze ingredients.

After 30 minutes, pour glaze over hardened filling.

Freeze 60-90 minutes more.

candied walnuts:

• 1 c walnuts
• 3 T maple syrup
• pinch salt

Place nuts, syrup and salt in a dry pan and cook over medium high until sticky, about 3-5 minutes.