The creaminess and density of this dessert comes from ripe avocado! You can serve alone in a parfait glass or decorative bowl and garnish w/ berries or mint, whatever suits your fancy~

Chocolate Pudding Pie

Crust:

3/4 c unsalted raw macadamia nuts or cashews

1/2 c soft pitted dates (snipped* in smaller pieces)

dash salt

Filling:

2 c ripe avocado

1/2 C maple syrup

2 T refined coconut oil

1/2 tsp. vanilla

1/2 C cocoa, sifted if lumpy

1/8 tsp. salt

Process the nuts in a food processor until they are like fine meal. Add in the pitted dates and salt. Process until it all sticks together. Transfer to a lightly oiled pie plate. ( I like to use coconut or macadamia nut oil here).

Combine all the filling ingredients in a blender and blend until smooth. Pour over crust and using a spatula, spread evenly.  (If not sweet enough, add more maple syrup or some dates)

Chill several hours or overnight.

Cut into 8 pieces.

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*I like to use kitchen shears to cut the dates instead of a knife.  It seems to be easier and less sticky.  Dipping in warm water also helps.