Raw (and yummy) Chocolate Avocado Pie
Ok, I know what most of you are probably thinking…
And that’s okay because I thought the same thing when I discovered this tasty treat while casually browsing the menu at the Pura Vida health food store in Todos Santos, Baja.
Chocolate and avocados…What a concept, I thought.
After I got home, the pie haunted my curiosity and eventually, I found the time to give it a go just in time for Valentine’s Day.
Disclaimer: Don’t ask about the calories. Between the nuts and avos, this might not be the best thing to include in any sort of weight loss plan.
Going ‘raw’ was never a big deal to me, I just wanted to try this recipe because it looked easy and sounded delicious. Just be sure you have a food processor or similar culinary equipment and stagger the amount you process so as not to overwhelm your equipment…unless you’re a fancy pants and have a Magic Bullet.
So I confess…this is not my original recipe..I found the recipe here. Thank you, Food Network!! A few adjustments were made for my own preferences, but it is essentially not O.G. status. Happy “baking”/”rawing” …no?
- 2 cups almonds (soaked overnight, drained and rinsed),
- 2 cups unsulphured dates (soaked overnight, drained and rinsed),
- 1 ripe banana
- 1 cup unsweetened coconut flakes *I added for texture preference*
- 2 ripe avocados
- 4 tablespoons raw cacao powder
- 3 tablespoons raw agave nectar (or substitute with honey—I am a honey junkie!!)
- 2 tablespoons organic coconut oil (blend it as it is in solid form)
- A splash of almond milk (or your preference)
For the crust: Blend ingredients in a food processor until they are sticky. Use a wet hand to press the mixture into the base of a 9 or 10 ” pie pan…however, this recipe made more than enough pie crust…in fact, I made two pies out of the deal! So double the mousse if you want to make two pies! (sharing is caring, right?)
For the mousse filling: Seed and scoop out avocado into the food processor. Add cacao powder, agave nectar, coconut oil and almond milk. Spoon avocado mixture onto the crust and spread it evenly. Top with fresh berries and whatnot. Put in the freezer for 30 minutes before serving (I find it needs a smidge longer because the sticky crust needs more time to solidify). Store in fridge to maintain a decent consistency. Enjoy!!