Vegan Chocolate Avocado Pudding Pie with Salted Almond Date Crust
How much can you fall in love with a food? Because I’ve fallen into a deep dark romance with this delicious chocolate avocado pudding pie.
I know, I know. Sounds weird, ideal? But at this point I feel as if you all know me well enough that if I put a peculiar ingredient in something and let you know it’s amazing, you understand I’m speaking the truth. The proof? Dark bean avocado brownies. Chickpea delicious chocolate chip cookies. Chickpea blondies. Black bean truffles. Lentil blondies.
All of those formulas sound strange, but I promise that they are tasty AF. (Unless you know what that means, don’t consult.)
Now concerning this sensational, creamy, rich chocolate pie…
Can you believe the celebrity ingredient within this recipe just so happens to be avocados?! Shiny, green and potassium-rich avocados. Issues are getting even more interesting from the paragraph.
Let me clarify: Whenever you blend avocados together they become the perfect creamy and thick consistency, similar to a thick pudding. Add a little cocoa powder and sweetener and you’ve got yourself an amazing vegan chocolate pudding!
WHILE I created this recipe, I knew I needed the crust to be healthy, simple and no bake. That’s where the salted almond day crust comes in! All you have to do is definitely process pitted dates, Blue Gemstone Oven Roasted Ocean Salt Almonds and further sea salt to obtain probably the most addicting pie crust ever.
I needed to leave in the crust because my fingertips kept shoving small bits of the sides into my mouth area.
Because the 4th of July approaches, I believe this would be an ideal no bake dessert. It only takes about 30 minutes to make and just needs to end up being chilled within the fridge for a couple hours. I recommend topping it with whipped cream (coconut if you like) and fresh berries.
Body fat: 17.4g
8 large Medjool schedules, pitted (about 1 glass pitted dates)
1 cup Blue Diamond Ocean Salt Oven Roasted Almonds
1/2 teaspoon ocean salt
For the pie filling:
3 large ripe avocados, peeled and pitted
3/4 cup 100% natural maple syrup (I would not advocate honey)
1/2 cup high-quality unsweetened cocoa powder (I use Divine cocoa powder)
2 teaspoons pure vanilla extract
1/4 teaspoon salt
Place pitted schedules and almonds within the plate of a food processor. Procedure until almonds, times and sodium until they form a giant thick paste (about 2 a few minutes). You’ll notice bits of almonds in there but they shouldn’t be huge or chunky. Whether it’s too wet or dried out, feel free to add more schedules or almonds.
Press into a 9 inches pie pan functioning your way in the sides. I love to use a measuring cup to help me press the crust contrary to the sides. Occur the freezer to chill and solidify while you make the filling.
Rinse out your food processor to remove any times or almonds. Next add in pitted and peeled avocados, maple syrup, cocoa natural powder, vanilla and salt. Process until even and creamy, scraping down the sides if necessary. If you are getting an avocado flavor, it’s mainly because your avocados had been too ripe. I would suggest adding in a tablespoon or two of nut butter at this time.
Pour into crust and smooth the top with a spatula. Cover and refrigerate for 3 hours or over night. Pie is best when loved within 24 hours.
To serve: Top with coconut whipped cream (or regular whipped cream), berries and delicious chocolate shavings if desired. Serves 9.
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