This decadent chocolate pie is ridiculous. Topping it with fresh passionfruit is the perfect compliment but this could easily also be some other kind of berry puree.
This pie is raw, vegan, and full of love. Starting with the base, make sure to soak and dehydrate your nuts or buy them already sprouted. There are many ways to make a vegan pie crust, but in this instance I went for a coconut flour, walnut, and cacao nib base.
The pie itself has a base that could easily be created by itself as a pudding or mouse. The avocados give them creaminess and the density without actually tasting like avocados! When I first learned about this application of avocados, I thought it was pretty brilliant that you could use them in something sweet. This makes it full of healthy fat!
The pie should be placed directly into the fridge and should be served from there. The coconut oil and lecithin will allow it to set but this is not going to hold up in room temperature.
1/2 cup activated or sprouted walnuts
1 cup coconut flour
1/2 cup cacao nibs
3 T coconut nectar
2 T cup coconut oil
1 tsp sea salt
Put nuts in first, pulsing instead of blending in the blender. This will break the nuts down and create less of a paste. You want to then add the flour, salt, the oil and the sweetener. You want the final result to be chunky and crunchy but sticks together and doesn't fall apart between your fingers. If needed add more flour or more oil until desired consistency. Try not to over blend. Then press the nut mixture firmly into an 8" circular drop bottom pie pan.
2 haas avocados or 1 large reed avocado
1/2 cup dates paste - soak 1 cup of pitted dates and add those
1 1/4 cup cacao powder
4 T melted coconut oil
1 T organic soy or sunflower lecithin granules
1/2 cup water
2 tsp vanilla extract or scrap out 1 vanilla bean pod
Blend all in blender. Pour into pie crust. Refrigerate to set. When you serve, push pie out from beneath to separate out the pie ring. Cut accordingly and serve with fruit drizzle as desired. Et voila!