I didn't really think this was going to work. Stefen was skeptical. We were wrong. This turns out to be one of the best chocolate pies I've ever made- And it was so easy. It's oil free and gluten free.
Here are a few pointers to make this a successful pie.
- Make sure the avocados are ripe but not over ripe- I realize that this can be a tough proposition but if they are over ripe- the avocado flavor is more pronounced.
- Use the best Cocoa Powder that you can get your hands on.
- If you can find fresh soft dates, you can soak them for a few hours or overnight.
- For best results in slicing- chill overnight. If you can't wait- I understand.
Avocado Chocolate Pie
For the crust:
- 8 large Medjool dates, pitted (about 1 cup pitted dates)
- 1 cup Raw Almonds
- 1/2 teaspoon Salt (optional)
For the pie filling:
- 3 large ripe Avocados, peeled and pitted
- 1 Cup 100% pure Maple Syrup
- 1/2 Cup unsweetened cocoa powder
- 2 teaspoons pure Vanilla Extract
- 1/4 teaspoon Salt (optional)
- Place pitted dates and almonds in a food processor. Process until almonds, dates and salt until they form a thick paste (about 2 minutes). If itís too wet or dry, add more dates or almonds.
- Press into a 9 inch pie pan working your way up the sides. I use the bottom of a measuring cup to help press the crust against the sides. Set in the freezer to chill and solidify while you make the filling.
- In a clean food processor, add in pitted and peeled avocados, maple syrup, cocoa powder, vanilla and salt. Process until smooth and creamy, scraping down the sides if necessary. If youíre getting an avocado flavor, itís mostly because your avocados were too ripe. You can add a bit more maple syrup or cocoa powder to counter the flavor.
- Pour into the crust and smooth the top with a spatula. Cover and refrigerate for overnight or a minimum of 3 hours.