This recipe is NOT safe for someone on the Specific Carbohydrate Diet.
Avocado Pie? Sounds disgusting, right? Well, give it a try and get back to me. This recipe is based on the recipe Choconot (not a spelling mistake) Mousse Pie with Vanilla Cream (not real cream) Frosting from Living Cuisine: The Art and Spirit of Raw Foods by Renee Loux Underkoffler. This is a raw food, vegan cookbook. If you’ve been reading this blog for any length of time you know that the Weston A Price Foundation does not consider vegan diets healthy, especially for people wanting to have children. Since I respect the diet opinions from the WAPF, I just want to be clear that I don’t endorse the vegan diet either. Nevertheless, this book is a great source for nut-based desserts!
I’ve made a few changes to the recipe, and yes, I recommend topping this delicious dessert with lots of organic, whipping cream! You could use carob instead of cocoa, if desired. If you can’t consume whipping cream, whipped coconut cream makes a nice replacement.
6 organic dates, softened if needed
2c organic walnuts or almonds, or mixture of both
2tsp organic cinnamon
2 pinches sea salt
1T organic coconut oil, to grease pan
If the dates are older and dry, re-hydrate them by pouring some boiling water over the dates and covering for 20 minutes, until soft. Soften 3/4c of dates for both the crust and the filling at the same time. Remove the ends and the pits. In a food processor, blend the six dates for the crust into a paste. Add the nuts, spices and sea salt. Blend until the dough starts to form a ball in the food processor. Remove the dough ball from the food processor and evenly spread in a greased pan.
1/2-2/3c organic dates, softened if needed
2-3T homemade vanilla extract
1/2tsp sea salt
3-4 organic avocados, very ripe
3 organic bananas, very ripe
2/3c organic cocoa powder
3-4T organic coconut oil
organic cocoa powder, sprinkled (optional)
70% organic dark chocolate, melted and sprinkled (optional)
Use the rest of the softened dates for the filling. In a food processor, blend the dates, vanilla extract and sea salt into a smooth paste. Add the very ripe avocados and blend until smooth. Add the very ripe bananas and blend until smooth. Use a spatula to help mix the ingredient. (Close your eyes and taste the mixture before adding the cocoa. Does it taste good with your eyes closed?) Add the cocoa powder and coconut oil and blend until smooth. The food processor will likely be laboring under the thickness of the filling. This is a good sign. Pour the filling on top of the crust in the greased pan. Top with sprinkled cocoa powder or drizzle with melted, 70% dark chocolate. Refrigerate until chilled and serve with whipped, coconut cream or whipping cream. Both are excellent.