Chocolate Pudding Pie
If this Chocolate Pudding Pie isn’t what dessert dreams are made of than I don’t know what is. No matter how many times I make it, or who I make it for it is always a hit. Creamy avocado takes the place of heavy dairy, and dates and maple syrup give this pie the perfect amount of sweetness satisfying every one of your cravings without having to pay for it later. Even better this pie is vegan and gluten free. Have a nut allergy in the group? Replace the pecans with your favorite graham crackers so everyone can enjoy !
1 cup pecans
1 cup unsweetened dry coconut
1/2 tsp salt, divided
16 pitted dates, divided
1/2 cup maple syrup
1 tsp vanilla extract
3 large avocados mashed, about 1 1/2 cups
3/4 cups coco powder
1 1/2 Tbsp coconut oil, in liquid form
In a small bowl, soak 8 of the pitted dates in enough room temperature water so they are fully submerged. Set aside and allow to soak for at least 15 minutes.
Make the crust by placing pecans, dried coconut, 1/4 tsp salt, and the remaining 8 dates into the food processor and pulse until the mixture is crumbled and appears to begin to stick together
Pour mixture into a round 8 inch pie pan and using your fingers spread crust mixture around the dish, lightly pressing some of the mixture up the edges of the pie plate. Be sure crust is evenly distributed and then set aside.
Next make the filling. Begin by placing the soaked dated into the food processor along with 1/3 of a cup of the soaking liquid and pulse until a thick paste is formed.
Add the rest of the ingredients to the date paste, 1.4 tsp salt, avocados, coco powder, maple syrup, vanilla extract, and coconut oil, and blend until well combined and the mixture forms into a pudding like substance.
Scrape the filling out of the food processor into the crust. Smooth out the filling so it is evenly distributed throughout the dish and the top is flat.
Refrigerate pie for at least one hour before serving. Pie is best enjoyed within 3 days fo making.