Vegan Chocolate Avocado Pudding Pie with Salted Almond Date Crust

How much is it possible to love a food? Because I’ve fallen into a deep dark romance with this chocolates avocado pudding pie.

I know, I understand. Sounds weird, right? But at this time I feel as if you all know me well enough that if I place a peculiar ingredient in something and let you know it’s amazing, you understand I’m speaking the reality. The proof? Dark bean avocado brownies. Chickpea delicious chocolate chip cookies. Chickpea blondies. Black bean truffles. Lentil blondies.

All of those meals sound strange, but We promise that they are tasty AF. (If you don’t know very well what that means, don’t request.)

Now relating to this sensational, creamy, wealthy chocolate pie…

Is it possible to believe the star ingredient in this recipe just so is actually avocados?! Bright, green and potassium-rich avocados. Things are getting more interesting with the paragraph.

Let me clarify: When you blend avocados together they become the perfect creamy and thick consistency, similar to a thick pudding. Add in a little cocoa powder and sweetener and you have yourself an incredible vegan chocolate pudding!

ONCE I created this formula, I knew I wanted the crust to be healthy, simple no bake. That is where the salted almond time crust will come in! All you need to do is normally process pitted schedules, Blue Gemstone Oven Roasted Ocean Salt Almonds and further sea salt to get probably the most addicting pie crust ever.

I put to walk away from your crust because my fingers kept shoving little bits of the sides into my mouth area.

As the 4th of July approaches, I think this would be an ideal no bake dessert. It only takes about 30 minutes to make and just needs to be chilled in the fridge for a couple hours. I recommend topping it with whipped cream (coconut if you want) and new berries.

Calorie consumption: 313

Fat: 17.4g

Prep period:

20 mins

Total period:

20 mins

Ingredients

8 large Medjool schedules, pitted (about 1 glass pitted schedules)

1 cup Blue Diamond Ocean Salt Oven Roasted Almonds

1/2 teaspoon sea salt

For the pie filling:

3 large ripe avocados, peeled and pitted

3/4 cup 100% 100 % pure maple syrup (I would not recommend honey)

1/2 cup high-quality unsweetened cocoa powder (I use Divine cocoa powder)

2 teaspoons pure vanilla extract

1/4 teaspoon salt

Instructions

Place pitted times and almonds in the plate of a food processor. Process until almonds, times and sodium until they type a giant heavy paste (about 2 minutes). You’ll notice bits of almonds within however they shouldn’t be large or chunky. Whether it’s as well wet or dry, feel absolve to add more dates or almonds.

Press into a 9 inch pie pan functioning your way up the sides. I love to use a measuring cup to help me press the crust contrary to the sides. Set in the freezer to chill and solidify while you make the filling up.

Rinse out your meal processor to remove any dates or almonds. Next add pitted and peeled avocados, maple syrup, cocoa natural powder, vanilla and salt. Process until clean and creamy, scraping down the sides if necessary. If you are obtaining an avocado taste, it’s mostly because your avocados had been too ripe. I would recommend adding within a tablespoon or two of nut butter at this time.

Pour into crust and even the top with a spatula. If you liked this write-up and you would like to acquire far more facts relating to stuffed zucchini boats with chicken kindly visit our own web site. Cover and refrigerate for 3 hours or over night. Pie is best when loved within 24 hours.

To serve: Best with coconut whipped cream (or regular whipped cream), berries and delicious chocolate shavings if desired. Acts 9.