Whenever I want dessert, I start pulling out things like coconut milk, dates, nuts, cocoa, carob, fruit and sometimes chocolate. This recipe is the result of one of my experiments. It’s healthy and supports fitness and leanness.
To keep things honest, this is only raw because it is not baked. However the crust is completely raw. The icy creamy center is made from avocados and coconut milk— a delicious, creamy base that is good for you.
1 cup nuts ( i used a combo of raw cashews, almonds, and walnuts)
1/2 cup pitted soft dates
1/3 cup shredded coconut
2 tablespoons cocoa powder
2 tablespoons extra virgin coconut oil, melted if hard
1/4-1/2 teaspoon stevia powder (optional)
Icy Chocolate-mint filling:
2 avocados, pitted
1/2 cup coconut cream ( the thickest part of canned coconut milk; i use native forest organic; it is BPA free)
3 tablespoons cocoa powder
3/4 teaspoon peppermint extract
3 tablespoons raw honey or agave nectar
stevia to sweeten further (optional)
Mint Whipped Cream:
1 cup coconut cream
Splash peppermint extract
Stevia to sweeten to your liking
Natural Green food coloring
1/2 ounce dark chocolate
Cacoa nibs (optional)
Put nuts into a food processor fitted with a metal blade. Process until fine but not pasty. Drop dates in while machine is running. As mixture is coming together, pulse in remaining ingredients. Spread mixture into the bottom of a 9-inch pie plate. Place in freezer while you make the filling.
Clean food processor. Put all filling ingredients into the food processor. Process until smooth. Spread over crust and return to the freezer for 1 to 2 hours to firm up.
With a wire whisk or electric mixer, beat coconut cream with peppermint and stevia,.until fluffy. Add natural green food coloring to make it look minty. Spread over pie and top with shaved dark chocolate and/or cacoa nibs. Return to the freezer for at least a half hour.
Serve pie same day or night for best creamy texture. Try not to eat it all at once 🙂