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Amazing Chocolate Avocado Pie

What you need: 

Crust:
2 cups pecans, divided
4-6 soft dates, pitted
1 tablespoon maple syrup
2 tablespoons cocoa powder
1 tablespoon cinnamon
2 teaspoons ground fresh nutmeg
1 tablespoon vanilla extract, optional
pinch sun dried sea salt Filling:
2-3 ripe avocados
1 teaspoon lemon juice
1 teaspoon vanilla extract
12 ounces semi sweet vegan chocolate chips

What you do: 

1. For crust, soak 1 cup pecans in 2 cups fresh water for 2-4 hours. Drain and rinse. In a food processor, chop 1 cup dry pecans into a fine meal. Set aside. Chop soaked pecans into a fine meal.
2. Cut or break the dates into pieces. If the dates are very dry or firm, soak them in 1/2 cup fresh water for 5 minutes to soften. Add the date pieces, vegan maple syrup, cocoa, cinnamon, nutmeg, vanilla, and sea salt to the ground soaked pecans and chop until well mixed.
3. Add the ground dry pecans and chop until well mixed. The dough should be crumbly but sticky enough to hold shape when pressed. Press the dough evenly into a pie plate; it is easiest to press the dough first to the sides of the plate and then press into the bottom for an even depth.
4. For filling, in a blender, cream together avocados, lemon juice, and vanilla. In a double broiler, melt chocolate chips; let chocolate cool slightly.
5. Add melted chocolate to the avocado mixture and blend until smooth. Pour into prepared crust and chill overnight.

Preparation Time: 
3 hours
Cooking Time: 
Servings: 
8-10
Recipe Category: 

SO HOW'D IT GO?

MMMMMMMmmmmmm!!!! alright...so i've let it set for longer and now you'll have to pardon me above comment...this is DIVINE. I LOVE it and am having to hold myself back from devouring the entire thing before i head out for class. thank you so much for the recipe!!

lenorre.

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i had some trouble with this. the trouble happened with the avacodos not wanting to blend properly. they were ripe and soft and good...however, no matter how much blending i did (i blended first with a food processor and switched over to a hand mixer) i still could not for the life of me get some of the little lumps out. i even added a bit of chocolate syrup we had lying about to thin it a bit but no use. i shall try, try again though. i know this can be could...it just has to be!!
...oh right, and because i'm one of those starving-student types, i couldn't do the pie crust due to lack of funds but used a prepared (veg*n) one and it's all good.
thanks.
Lenorre

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This sounds very similar to a raw pie I make using carob powder and avocados in the filling. I am not all raw, so I like to mix cocoa powder with the carob, and sweeten it with maple syrup. This is an alternative to using chocolate chips. Also, mixing equal parts carob and cocoa is great if you want the health benefits of carob, plus the flavor of chocolate.
It is amazing how well avocados work in desserts! :)

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If you're wanting decadence, this recipe is it.

This was my first forray into the realm of raw desserts.  I have to admit, I cheated a bit on the raw thing and ended up tempering the incredibly rich chocolate-avocado filling with some soymilk.  I'm sure uncooked/unprocessed nut milk of some sort would provide similar results.

Pecans are expensive, so I substituted cheaper cashews for the crust, with excellent results. 

By the way, if you're wanting a rich chocolate frosting, try playing around with the chocolate-avocado mixture by adding soymilk (and, if you like, liqueur - I usede Tia Maria coffee liquer) until it's sufficiently spreadable.  I used one of the many simple chocolate cake recipes floating around on here to make a sheet cake, cut that in half, used my slightly altered cashew version of the nut pie crust as a filling between two layers, and topped it off with the adapted chocolate-avocado frosting.  Very, very tasty.

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This is amazingly rich! It was a HUGE hit with my family! Next time I'll add more fruit, though. The consistency is like extremely rich cheesecake. I love chocolate, yet could only have a thin slice. This goes further than your average pie, and it is soooo delicious! :o

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I made this with a graham crust. When I get dates, this crust will be on the menu as well! I pureed some strawberries, blended them in and put one on top as well as a a layer on the bottom. I found that an electric beater worked well and is way easier to clean ;) Looks divine! However, it has yet to be eaten. It is patiently waiting in the fridge, or shall I say, we are patiently awaiting its journey into our stomachs!!!

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I made this recipe for a diversity presentation I gave at work on Veganism and it was a big hit. I modified it by adding rasberries on the bottom layer and used some vegan crust instead of making it.

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