This is my new favourite. I know, I know, I’ve probably said that before but it is! It’s perfect for special occasions because most of us either a) have a fussy friend who can’t eat anything or b) are the fussy friend themselves. I come under category b) which annoys me because I don’t like being fussy. I’ve had to learn the art of saying ‘no’ when offered delicious looking (chocolate) foods that I know will punish me later.
It’s not like I don’t eat gluten or dairy such to annoy people on a daily basis. Most people are the same with whatever food they avoid – usually there is a good reason and would love to be able to eat chocolate cheesecake and pizza. My reason: I eat gluten or dairy and don’t feel so hot afterwards.
REASONS TO MAKE THE PIE NOW
a) it’s pretty much free of all allergens except nuts so it covers most people who avoid certain foods
b) it’s raw so you don’t even have to cook it in the oven – ridiculously easy
c) it’s chocolate, and by looking at my most popular posts, you people like chocolate stuff. Let’s be friends.
So next time you are having a reluctant fussy eater over (like me!), make this chocolate pie and you will feel super sneaky because you snuck an avocado into it and nobody noticed (not even the guys) *evil laugh* and everyone can have dessert. All will be right in the world.
CHOCOLATE PIE (GLUTEN+ DAIRY+ EGG+ SOY+ REFINED SUGAR FREE + VEGAN)
– 1 + 1/2 cup raw almonds
– 1/3 cup shredded coconut
– 4 medjool dates, pitted
– pinch of salt
– 1-2 tablespoons coconut oil, melted
– 1 cup raw cashews, soaked for 3-4 hours
– 10 medjool dates, pitted
– 1 ripe avocado
– 2/3 cup coconut milk
– 3 tablespoons nut butter (almond, cashew, peanut etc.)
– 1/3 cup cocoa or cacao powder
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/4 cup coconut oil, melted
dates: usually my medjool dates are super soft so I chuck them straight in but if yours are a little dry, soak them along with the cashews for the filling – don’t worry about soaking the crust dates though.
nut butter: if you want to have a neutral tasting chocolate pie, use cashew or almond butter. If you love the peanut butter and chocolate combo, peanut butter tastes amazing in this too! Or for a nutella-like pie, you can be fancy and use hazelnut butter. Yep, I’m making a nutella pie next time.
cocoa powder: I use ordinary cocoa powder in this, especially when I know healthy-food newbies will be eating it. You can definitely use cacao powder in its place if you are used to the flavour of cacao and want the health benefits, or even use half and half for a milder chocolate flavour than full on cacao.
variations: use some orange juice in place of the coconut milk (and even a dash of orange liqueur), use a neutral nut butter such as almond or cashew butter, and add 1 teaspoon of orange zest to the crust = jaffa pie!
For the crust, place the almonds into a small food processor and pulse until they form a chunky flour. Add in the coconut, salt, and medjool dates, processing until well combined.
Add 1 tablespoon of the melted coconut oil and see if the crust comes together. Add the extra tablespoon of oil if needed, till it comes together.
Press crust into a tart pan with the removable bottom. Place in the fridge while preparing the filling.
While holding the tart pan on the way to the fridge, don’t place hands on the removable bottom…it will result in crust going everywhere and a tragic waste of almonds (which are not cheap!). Yes, this happened to me. Place hands ON SIDE of tart pan.
For the filling, rinse and drain the cashews and add to a large food processor. Drain the dates if soaking and add to the food processor along with the avocado. Process for a few minutes until mixture is smooth and creamy.
The mixture will be a disgusting colour right now. The pie won’t taste like vomit, I promise.
Add the coconut milk, nut butter, cocoa powder, vanilla extract, and salt – process for a few minutes until well combined and creamy.
Lastly, add the melted coconut oil and process until combined. Spread mixture evenly on the prepared crust.
Place pie in the fridge for a few hours to set, if not overnight.
Don’t forget to lick the bowl.
When the pie is set, carefully remove the tart pan by slowly placing one hand on the bottom underneath and the other holding the outer edge, pulling it down slowly. The pie should come away fine.
Slice and serve with some whipped coconut cream and a bit of chocolate garnish – some cacao nibs (for health veterans only – much bitterness) or shaved dark choc.