Vegan Chocolate Avocado Pudding Pie with Salted Almond Time Crust
How much can you fall in love with a food? Because I’ve fallen into a deep dark love affair with this chocolates avocado pudding pie.
I know, I understand. Sounds weird, best? But at this point I feel like you all know me sufficiently that if I put 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 chocolate chip cookies. Chickpea blondies. Black bean truffles. Lentil blondies.
All those formulas sound strange, but I promise that they are tasty AF. (If you don’t know what that means, don’t talk to.)
Now concerning this sensational, creamy, rich chocolate pie…
Is it possible to believe the superstar ingredient with this recipe just so happens to be avocados?! Shiny, green and potassium-rich avocados. Issues are getting more interesting by the paragraph.
Let me clarify: Whenever you mix avocados together they end up being the best creamy and thick consistency, similar to a thick pudding. Add a little cocoa natural powder and sweetener and you have yourself an amazing vegan delicious chocolate pudding!
ONCE I created this recipe, I knew I needed the crust to become healthy, simple and no bake. That’s where the salted almond day crust comes in! All you need to do can be process pitted schedules, Blue Gemstone Oven Roasted Ocean Salt Almonds and extra sea salt to obtain probably the most addicting pie crust ever.
I had fashioned to walk away in the crust because my fingers kept shoving little pieces of the edges into my mouth.
As the 4th of July approaches, I believe this would be an ideal simply no bake dessert. It takes merely about 30 minutes to make and needs to end up being chilled within the fridge for a couple hours. I recommend topping it with whipped cream (coconut if you want) and fresh berries.
Calorie consumption: 313
8 large Medjool schedules, pitted (about 1 glass pitted times)
1 cup Blue Diamond Sea Salt Oven Roasted Almonds
1/2 teaspoon ocean salt
For the pie filling:
3 large ripe avocados, peeled and pitted
3/4 cup 100% pure maple syrup (I would not advocate honey)
1/2 cup high-quality unsweetened cocoa powder (I take advantage of Divine cocoa powder)
2 teaspoons pure vanilla extract
1/4 teaspoon salt
Place pitted times and almonds within the plate of a food processor. Process until almonds, times and sodium until they form a giant heavy paste (about 2 mins). You’ll see bits of almonds within but they shouldn’t be large or chunky. Whether it’s too wet or dry, feel absolve to add more schedules or almonds.
Press right into a 9 in . pie pan working your way up the sides. I love to use a calculating cup to greatly help me press the crust against the sides. Occur the freezer to chill and solidify when you make the filling.
Rinse out your meal processor to remove any schedules or almonds. Next add in pitted and peeled avocados, maple syrup, cocoa natural powder, vanilla and sodium. Process until simple and creamy, scraping down the edges if necessary. If you’re getting an avocado flavor, 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. Cover and refrigerate for 3 hours or overnight. Pie is best when appreciated within a day.
To serve: Best with coconut whipped cream (or regular whipped cream), berries and delicious chocolate shavings if desired. Serves 9.
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