This is a classic pie that I originally modified from a vegweb recipe. This pie actually has quite a funny story to go with it, but the taste is nothing to laugh at. The story first… my family doesn’t like avocado, and my mom asked me to make a pie for Thanksgiving 5 years back. I come from a family of chocoholics, so when I stumbled upon a chocolate avocado pie I could not resist the temptation into tricking my family into eating avocado. The crazy thing was I never expected the pie to taste so good!!! Extremely rich like a chocolate torte, and if you add more melted chocolate into the mixture, it is even truffle-like. I was very surprised when my family wanted seconds, and only then did I reveal its avocado secret. Now I get requests for this pie all the time. Here is the recipe… so very simple and quick it really shouldn’t taste as good as it does…

Chocolate Avocado Pie

Filling:

• 2-3 ripe avocados (depending on size)*
• 1 bag of chocolate chips (check label to make sure no dairy ingredients)

Crust:

Raw version:**(gluten free)

• Raw almonds, or any raw nuts, dates, agave, salt

Make crust by using food processor or chopping nuts and dates by hand.  The crust needs to stick together when pressed into an oiled pan.

Baked version: (contains gluten)

• Pre-make a flour or graham cracker crust.

Bake and let cool before putting filling in.

Directions:

Use a double boiler to melt bag of chocolate chips.  (Can also just use raw cacao nibs and agave with vanilla if you want to make this pie truly raw). Blend avocado until creamy and smooth in blender, mixer or food processor. Stir avocado into melted chocolate. Pour into crust and refrigerate until pie is set, at least 3 hours.

*For creamier consistency use more avocados, for richer consistency more like a truffle use less avocado and more chocolate.

**Crust can be made from any variety of nuts, for example: coconut and almond; pecan and dates, with a hint of cinnamon. Then press into oiled pie pan. Be creative and use what inspires you!!!