|Paleo Banana Dark Chocolate Avocado Pie with a Walnut and Chocolate Crust - Topped with some fresh banana's, coconut whipped cream and cacao nibs!|
|The pie before any toppings.|
Hope you had an awesome Saturday - I did. I tried a cycle fit class this morning for the first time in about 10 years and actually enjoyed it. The rest of the day was family day with some tobogganing, cleaning, cooking and a dip in the hot tub. Life is good!
|Wheat-free walnut crust, a layer of fresh banana's, topped with chocolate avocado pudding!|
Walnut Chocolate Crust
1/4 cup dark chocolate chips (over 70% cacao is best)
2 cups walnuts
3 tbsp coconut oil, melted
1 tsp vanilla
Preheat oven to 325 degrees. Grease a 9 inch pie plate with coconut oil. Pulse the chocolate chips in a food processor until they are like fine sand. Add the walnuts, oil and vanilla to the food processor and blend until the walnuts are like course sand and ingredients are fully mixed. Press the walnut mixture into the pie plate (I used my hands and a spoon). Bake for 15 to 20 minutes. Remove from oven and let cool fully before topping with pudding.
Chocolate Avocado Pudding
3 ripe avocado's - peeled, pitted and chopped
2 tbsp 100% cacao/cocoa powder (I used organic 100% cacao)
1 tsp vanilla
3 tbsp honey
1/4 cup coconut milk (full fat, canned)
pinch of salt
1/4 cup dark chocolate chips (over 70% cacao is best), melted
Put the avocado, cacao, vanilla, honey, milk and salt in the food processor. Pulse until fully combined and smooth. Melt the dark chocolate chips. I did this in the microwave as follows: 30 seconds, stir, 30 seconds, stir, 20 seconds, stir. You may have to adjust for your microwave strength - just make sure they are all melted but stop as soon as they melt. Pour the melted chocolate into the food processor with the avocado mixture and pulse until combined. Chill in the fridge until ready to eat or make into pie.
Once the crust if fully cooled, place one banana (sliced on a diagonal) on a layer on the crust. Cover with pudding mixture. Refrigerate until ready to serve. I found the crust easier to cut once the pie was in the fridge for a couple of hours and fully chilled. I also thought the pudding tasted better once it had a chance to set in the fridge so it would probably make sense to make this a few hours before you plan to serve.
I topped our pie with fresh banana's, whipped coconut cream and cacao nibs. To make coconut whipped cream use a really cold can of full fat coconut milk - the fatty/creamy top layer only. Add 1 tsp of vanilla and a couple drops of sweetener (I used 4 drops of Stevia - its optional) and blend/whip until it becomes creamy. It can take a few minutes for it to turn to whipped cream. You could also top with unsweetened shredded coconut or berries.
|Crust with a layer of banana's.|