Wow!!! This has to be the best avocado chocolate dessert I’ve ever made!!! 🥰
Inspired by another amazing book “Wild: Plant-Based Recipes to Nourish your Wild Essence” by @joelgazdar & @aiste_wildfoodcafe. I’ve been following them since they opened their first cafe in London @wildfoodcafe. This place is out of this world. Definitely worth a visit!!!
This vegan avocado chocolate pie is decadent, rich and made with such wholesome healthy ingredients, that you can indulge yourself without the guilt!!! What not to love? 🥑🍫🥰💙🍀
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#recipedeveloper #mindfulnutrition #mindfuleating #SumSanos #vegan #glutenfree #dairyfree #nosugar #healthyfood #creativity #plantbasedfood #avocado #wildfoodcafe #rawdesserts #chocolate #foodforthoughts #lovewithoutdepending #gratitude
RECIPE (makes 2, of 6 inches small pie or a 9 inches large pie)
For the crust
150g of pitted dates
150g of mix nuts (almonds, cashews, walnuts) or use the same quantity of your favourite nuts
1 Tbsp of dates syrup
For the filling
2 ripe avocado
225ml for coconut cream
2 Tbsp of dates syrup
180g of 100% organic dark chocolate melted
1 Tbsp of coconut oil
6g of vegan gelatin (1 sachet)
METHOD
For the crust
Add all the ingredients to a food processor and blend it until you have a dough consistency. If it’s still to dry add 1 Tbsp of water at the time.
Refrigerate it while you make de pie filling
For the filling
Add avocado flesh, coconut cream to a food processor or a blender and mix it until smooth. Leave it aside
Put the chocolate in a microwave bowl and melt it 30 seconds at the time
Once its melted add the coconut oil and mix well
Add the melted chocolate to the avocado mixture with the gelatine (dissolved in 50ml of water, like the sachet instructions) and the dates syrup. Mix it well and it’s ready to assembly the pies.
I made 2 small pies and had some extra.
Put it in the refrigerator overnight or until it’s set to cut.
Serve with a side of berries!!!
I hope you enjoy it!
Much love and gratitude!!!
Nai 🙂 x
Mindful Nutrition 4u 