No Bake Chocolate Pie (V,GF) |
Prep time: 30 mins
Total time: 30 mins
- Crust
- 1 cup unsweetened shredded coconut
- ½ cup almonds
- ½ cup walnuts
- 8 pre-soaked pitted dates
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon agave nectar
- 3 tablespoon cocoa
- Chocolate Filing
- 2 large, ripe, pitted and peeled avocados
- 6 tablespoons cocoa powder
- ⅔ cup agave nectar
- 1 teaspoon sea salt
- 4 teaspoons vanilla extract
- 1 teaspoon espresso powder, optional (but it brings out the flavor of the cocoa and adds great flavor depth!)
- Coconut milk (add small amounts incrementally as you blend to reach desired consistency. It should be more of a thick pudding other than a thin mousse)
- Place all raw pie crust ingredients in a food processor and pulse/blend until well processed but still slightly mealy/chunky.
- Spray an 8 inch pie plate with a healthy cooking oil and press mixture down evenly into the pie plate to create the crust. Refrigerate until ready to fill.
- Blend everything in until very smooth, only adding coconut milk in teaspoon amounts until you reach desired consistency. Pour into prepared pie crust, using a spatula to smooth and even it out. Place in the refrigerator for at least an hour.
- Slice, top with sliced strawberries and vegan whipped cream and enjoy!
Recipe by at https://fooduciary.com/no-bake-chocolate-pie-vgf/
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