A dreamy, delicious, decadent dessert that’s also dairy free and sugar free.
Its creamy chocolatey deliciousness is divine any time of the year but, as there is no baking involved, you can serve it in the height of summer and still keep your cool.
Use whatever nuts you like or have on hand. I tend to use a combination of almonds and walnuts with maybe some macadamias or brazil nuts thrown in but cashews, pecans or hazelnuts should also work.
NUTTY PIE CRUST
250g nuts such as almonds, walnuts and a few macadamias
100g pitted Medjool dates (unsoaked)
½ teaspoon salt
1 teaspoon vanilla extract or essence
CHOCOLATE MOUSSE FILLING
100g pitted Medjool dates, soaked and drained
150g water
80g pure maple syrup
1 teaspoon vanilla extract or essence
250g avocado flesh (2-3 avocados depending on size)
50g cocoa or cacao powder
YOUR CHOICE OF DECORATION
Lightly grease or spray a pie dish.
Add all crust ingredients to TM bowl and chop 10 sec/speed 9. Scrape down sides and repeat. Press firmly and smoothly into pie dish and place in fridge.
Place dates, water, maple syrup and vanilla into TM bowl and chop 10 sec/speed 5. Scrape down sides and repeat. Add avocado and cocoa or cacao powder. Beat 10 sec/speed 5, scrape down sides and repeat until smooth and creamy. Add to pie crust and place in fridge to set.
Before serving, decorate with berries, fruit and/or nuts.
old chris new tricks 