After a couple of requests for this recipe, I figured the ol' blog was the easiest way to share. This is a super yummy, chocolatey pie. What makes it so creamy? Avocados! And no, it doesn't taste like avocado, or if it does, it's just the barest hint. The crust I made up based on previous assorted recipes. The filling comes from Raw for Dessert by Jennifer Cornbleet. Enjoy.
Crust
1 c. walnuts
1/2 c. almond meal
1/4 c. flax meal
5 dates
1 tbsp virgin coconut oil
pinch salt
Put everything in a food processor and mix until it is a fine, crumbly texture. Press into a 9-inch pie pan and pop it into the fridge to firm up. Can be made well ahead of time.
Chocolate Pots de Crème (filling)
1/2 cup date paste*
1/2 cup dark agave syrup
1 tbsp vanilla extract
1/8 tsp salt
1-1/2 cups avocado (3 avocados)
3/4 cup cocoa or raw cacao powder
1 tbsp virgin coconut oil
Place the date paste, agave syrup, vanilla extract, and salt in a food processor fitted with the S blade and process until smooth. Add the avocado and process until blended. Stop occasionally to scrape down the sides. Add the cocoa powder and coconut oil and process until fully incorporated.
Pour/scoop the mixture into the prepared pie crust and chill for at least 2 hours before serving. Keeps 3-5 days.
*Date Paste
Just enough for this recipe. I'm pretty sure you can buy date paste, but you'll need them for the crust anyway so might as well make it. Alternatively, if you don't have a mini food processor, buying it might be easier.
Cover 6-7 dates with water and let soak for 20 minutes. Drain the dates, but reserve the water. Place the dates in a small food processor along with 1-2 tablespoons of the soaking water and process until smooth, scraping the bowl as needed.
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