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Chocolate Avocado Pie with a Secret Ingredient

This decadent Chocolate Avocado Pie has a secret ingredient! See if you can guess what it is! This pie is refined sugar free and totally healthy! 

Ingredients
For the Crust:
  • 1 1/2 cups cashews
  • 1 1/2 cups coconut
  • 1/2 cup organic dried apricots tightly packed
  • 1/4 tsp salt
For the Filling:
  • 2 medium avocados
  • 1 medium zuchinni peeled
  • 1/4 - 1/2 cacao powder
  • 1/2 cup coconut oil
  • 1/2 cup medjool dates packed tightly
To Serve:
  • fresh mixed fruit
Cashew Cream:
  • 1 cup cashews soaked overnight
  • 2 medjool dates pitted
  • tiny pinch of himalayan sea salt
  • 1/4 tsp vanilla extract or vanilla paste
  • 3/4 cup filtered water
Instructions
For the crust:

  1. Blend the cashews and coconut in a food processor until they resemble crumbs. Then add the apricots and salt and process well until the mixture becomes sticky (you can test this by pressing some in between your fingers and if it sticks together then you're good to go!)

  2. Pour this mixture into a large flan tin (26cm or 10inch) and press up against the sides, making it even. Then place in the freezer. 

For the Filling:

  1. Blend all ingredients in a high powered blender. It's best to use a tamper if you have one so you can get all the ingredients smooth. I don't have a blender at the moment so I used a nutri-bullet and had to keep opening it and pushing around the ingredients. 

  2. Then pour the smooth mixture into the crust. Smooth it out as much as you can and then put it in the freezer to set. 

To Serve:

  1. Remove pie from the freezer 10 - 15 minutes before serving. Decorate with fresh fruit (I like to use blueberries and strawberries). Enjoy! 

For the Cashew Cream:

  1. Rinse the soaked cashews and add to a blender or nutri-bullet with the remaining ingredients. Blend until well incorporated. Store it in the fridge until ready to use. Will last about 4 days in the fridge. 

Recipe Notes

You can make the pie up to two weeks before - it keeps in the freezer well