I originally posted this recipe back in January of 2010. Avocado is a great food to use for making delicious, rich tasting desserts, including raw ice cream, raw frostings, raw puddings, and raw pie. The best part about avocados is that they are super healthy for you. In fact, avocados are so good for you regardless of the fat and calorie content. Your health can benefit immensely from eating one or two avocados per day.
Avocados are one of the richest sources of fiber among all fruits and vegetables. It is loaded with vitamins A, B-complex, B3 (folic acid), and powerful anti-oxidants such as vitamins C and E, calcium, iron, and potassium. Avocados are great for the digestion, for the health of your mouth, good for the skin, lowers cholesterol, lowers blood pressure, and it’s great for the eyes too!
The avocado is considered a fruit. The natural fat of the avocado is perfect for using in rich desserts needing a fat, buttery flavor. That’s why it’s perfect for this pie recipe. I hope you enjoy this recipe. Here it is:
Crust.
Ingredients:
1 cup raw cashews (dry)
1 cup raw walnuts (dry)
2/3 cups pitted dates
2 T melted coconut butter
1/4 tsp pink Himalayan salt
Preparation:
Combine nuts in a food processor and pulse until almost flour-like in consistency. Add dates and pulse again until crumbly and well combined. Add remaining ingredients and blend again until a dough forms. Remove and transfer to pie pan. Spread dough out over the bottom and sides of the pan, evenly distributing it and pressing it down and smoothing it with your hands to create a shell. Place in the freezer until filling is completed.
Pie Filling.
Ingredients:
1 1/4 cup Irish moss (soaked 24 to 38 hours, and drained)
1 cup raw almond nut milk
3/4 cup water
1 cup soaked cashews
1 tsp non-alcoholic organic vanilla extract
2 fully ripened avocados (peeled and stoned)
1 lemon zest
juice from 1/2 lemon
1/2 cup yacon syrup
1/3 cup raw agave nectar
1/4 cup raw honey (slightly warmed)
6 drops vanilla cream flavored SweetLeaf Liquid Stevia
Preparation:
Combine Irish moss, cashews, and nut milk together in a high-speed blender for food processor. Pulse until completely broken down and creamy, adding the water a little at a time. Add remaining ingredients and blend until thick, smooth, and creamy. It should hold a shape. Pour over pie crust. Spread evenly, cover with saran wrap, and place in the freezer for 12-18 hours before serving. Top with fresh berries, or berry puree.
Vega-Riffic Recipes 