Cucumber Salad with Mocha Pie
A refreshing cucumber salad opens the show with crisp simplicity, followed by a luscious, creamy vegan mocha pie that steals the spotlight.
Ingredients
Cucumber Salad:
- 2 large cucumbers thinly sliced
- 1 tbsp lemon juice
- ½ tsp sesame oil
- 1 tsp agave syrup
- ¼ tsp salt
- 1 tbsp chopped fresh dill or mint
- Mocha Pie Vegan:
- Crust:
- 1½ cups crushed vegan cookies or graham crackers
- ¼ cup coconut oil melted
Filling:
- 1½ cups soaked cashews
- ½ cup brewed strong coffee chilled
- ¼ cup cocoa powder
- ⅓ cup maple syrup
- 2 tbsp coconut cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Cucumber Salad:
- Slice cucumbers and toss them in a bowl.
- Whisk lemon juice, sesame oil, syrup, and salt.
- Pour dressing over cucumbers and mix gently.
- Add herbs and chill for 10 minutes.
Mocha Pie:
- Mix cookie crumbs with melted coconut oil.
- Press into pie pan and bake at 350°F (175°C) for 10 minutes.
- Blend all filling ingredients until creamy and smooth.
- Pour into baked crust and smooth the top.
- Chill for at least 3 hours (or overnight if you're that patient).
- Slice and serve cold, preferably with sass.
Notes
📊 Nutritional Values (Per Serving)
Cucumber Salad:- Calories: 48
- Total Fat: 1.5g
- Saturated Fat: 0.2g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 0.7gMocha Pie:
- Calories: 290
- Total Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
💪 Vitamins and Minerals (Per Serving)
Cucumber Salad:- Vitamin K: 20%
- Vitamin C: 11%
- Potassium: 8%
- Iron: 12%
- Magnesium: 10%
✨ Additional Notes & Tips
- Add a pinch of chili flakes to the salad for unexpected spice.
- Top the pie with cacao nibs or shaved dark chocolate for crunch.
- Use decaf if you want mocha without the 2 a.m. existential dread.
- Make two pies if you’re emotionally unstable—it’s cheaper than therapy.
- Store leftovers in the fridge… assuming leftovers even exist.