Chocolate + avocados = pure DECADENCE! Sounds like a strange combination doesn’t it?? I thought so too at first, but it turns out that avocados can be a really excellent addition to some desserts. For example, check out my sister’s vegan chocolate cupcakes with chocolate avocado frosting! This pie filling can also be eaten as chocolate mousse and is excellent with fresh fruit sprinkled on top and shredded coconut or even whipping cream! Avocados are so perfect for these types of desserts because of their smooth texture and bland taste, which doesn’t take away from the chocolatey flavour. And, avocados are high in monounsaturated healthy fats, which help reduce the “bad” cholesterol in our bloodstream.
I love a good, wholesome pie, but I find that I don’t often have the time or desire to go through the process of making pastry and the works (and plus, my mom makes excellent pies anyways). But this raw avocado pie is so quick to make and is refreshingly different. The crust is simply cashews and dates and the entire pie can be prepared and assembled in about 15 minutes. Store the pie in the fridge or even the freezer if you want it to last longer.
I used medjool dates in this recipe and they’re so sweet, soft and delicious! They’re packed with fiber, antioxidants and many other vitamins and minerals. They’re perfect for many “raw” desserts and homemade energy bars.
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