Since going to a low carb high fat way of eating, I have found that avocados are really one of my best friends. I use them in all kinds of ways, but was never brave enough to try them in dessert applications…I just couldn't get past the idea of that.
Well, I went to a new meet up here locally and we do "sugar free" lunch once a month. One of the members brought an avocado chocolate pie. OMG…it was amazing! I had no idea that there was avocado in there. I bet I could have even gotten my husband to eat it that way. The crust has carbs from the dates, and I am sure a "baked" crust with chopped nuts and butter would work well too.
I didn't make it so I am not sure of the nutritional values, But here is the recipe she used with some modifications.
No Bake Chocolate Pie serves 16
3/4 cup chopped pecans
3/4 cup chopped almonds
1 t salt
3/4 cup chopped pitted medjool dates
Blend all the above ingredients in a food processor and pack into a 10" pie plate. Place in the freezer to set while you make the pie filling
4 ripe hass avocados
3/4 cup coconut oil (melted, but not hot)
1 vanilla pod (not sure but imagine that is about 1 teaspoon of vanilla)
7/8 cup raw cacao powder
pinch of salt
1 1/2 cup honey (my friend used about 1/4 cup honey and it was great. I would use stevia, but have not tried it to see how it comes out)
Blend the cacao and avocado flesh with melted coconut oil. Add the remaining ingredients and blend with a mixer until creamy. Pour pie filling into frozen pie crust and refrigerate until it sets. Garnish with what ever your imagination tells you. Cocoa nibs, unsweetened coconut flakes, cinnamon…you get the picture.
There are all kinds of recipes out there using avocado as the base. Now that I have tried one, I will be trying some other ones. Once I get them worked out, I will post some new recipes from my kitchen for the members here.
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