This is one of those “how could it taste so good and still be healthy” mind blowing recipes. If you love creamy, rich chocolate, you are going to love this pie! Added bonus – there’s no baking…just stir, pour and chill.
The crust is made from dates and almonds (or any other raw, organic nuts you have on hand). It’s filling is made from avocados, chocolate and a few more dates. Our secret ingredient is the addition of Lilly’s unsweetened chocolate chips which gives it that extra rich taste without the loaded sugars. I can’t keep any extra on hand because everyone who tries it comes back for more 🙂
We did not invent this recipe – there are many versions online. The problem that we kept finding with all of them was that they all had some form of sugar or too much maple syrup added.
Thanks to Dr. Fuhrman’s cookbook “Eat To Live” we found his recipe using dates to sweeten. We began experimenting until we discovered a combination that gave us the best flavor, creaminess and texture. Our version has no added sugars and gets its sweetness from the dates and the small amount of stevia in the chocolate chips.
Don’t like avocados? We dare you to try and taste them! The addition of the chocolate chips and vanilla masks the taste and texture so completely you cannot even tell there are any avocados in it. Instead the taste resembles a chocolate mouse with a chocolate cheesecake texture and form. Top with our Coconut Whipped Cream recipe and a sprinkling of nuts for a delicious treat any time of the day.
This pie slices easily and holds its shape well. We keep it covered in the refrigerator for 2 weeks or make two and freeze one for up to a month so we always have plenty to share.
In a food processor or high powered blender add the nuts, dates and salt. Pulse until blended and then process on high until both the nuts and dates and reduced to small pieces. If the nuts do not blend well, (this often happens if they are colder), pop them in the oven for 5 minutes on 200 degrees to slightly warm them. This helps them to break down and release their oils more easily.
Place the crust mixture into the bottom of your pie pan and gently press it outward with your fingers until it forms a thin even crust. Set this aside or refrigerate until ready to use.
chocolate pie filling
To get the chocolate chips to blend evenly with the filling, you will need to melt them. The best way is to use a double boiler with water in the bottom pan heating the top pan to melt the chips. You don't need to buy one - just use two pans that fit together nicely (see ours). The secret is to not let any water touch the melting chocolate chips or they will instantly harden. Simply fill the bottom pot with an inch or two of water. Place the other pan on top and add the chocolate chips. Turn the heat to high and gently stir the chips until they melt completely.
While the chips are melting, measure and prepare the dates, avocados, cashews, cocoa and vanilla. Add them to your food processor or high powered blender (you can use the same bowl as the crust because the leftover ingredients on the side of the bowl will just blend with the filling). Keep blending, scraping down the bowl occasionally until the mixture is smooth and creamy.
Pour this chocolate mixture into your prepared pie crust. Smooth it evenly across with a spatula or knife. Chill in the refrigerator or freezer until ready to serve (30 min - 1 hr is best). Enjoy!