This dessert is sugar-free, but if someone likes their desserts sweeter a little maple syrup can be added to the avocado-cocoa mix when blending. Our family likes bittersweet chocolate and prefer this recipe sweetened only with dates.
Ingredients
- •150 grams (5.2 oz wt or 1 cup whole) almonds
- •150 grams (5.2 oz wt. or 1 1/3 cups whole) pecans
- •72 ml (1/3 cup) solid (not melted) coconut oil
- •84 grams (3 oz wt. or about 5) pitted dates, each one cut in half
- •5 goji berries
- •3 avocados, peeled, pitted, and halved
- •5 ml (1 teaspoon) vanilla extract
- •64 grams (2.2 oz wt. or 1/4 cup) Dutch-processed cocoa powder*
*I use Droste cocoa powder.
Preparation
- In a food processor, combine the almonds and pecans. Pulse for about 10 seconds until chopped. Add 15 ml (1 tablespoon) of the solid coconut oil. Process until well mixed but don’t turn it into nut butter.
- In a food processor, combine the almonds and pecans. Pulse for about 10 seconds until chopped. Add 15 ml (1 tablespoon) of the solid coconut oil. Process until well mixed but don’t turn it into nut butter.
Press mixture into a pie sheet, covering the bottom to form the crust.
Using a clean food processor, combine the dates with the goji berries. Melt the remaining coconut oil until liquified, and add to the mixture. Blend until it is a paste.
Transfer the date-goji berry mixture to a blender. Add the avocados, vanilla, and cocoa powder. Pulse function to turn the mix into a mousse or pudding-like consistency. Pour the mix over the nutty crust and spread the mix evenly.
Cover well with air-tight wrap and refrigerate for 24 hours before serving.