I’m pretty sure that 99.9999% of the population loves chocolate. I am one of them. And, I crave it every single day.
So, the other day, I had some avocados that needed to disappear (because it was about to get too ripe and spoilt). I already knew the concept of “avocado chocolate mousse” but I wanted something a little extra. I put it together with a vegan pie crust and ta-dah. It was amazing.
•3/4 cup nuts (I used cashews, but you can use walnuts, pecans, most nuts should work)
•12 pitted dates, soaked for one hour (you can also use 6 medjool dates. around 120g pitted dates)
•2 ripe avocados
•8 tablespoons unsweetened cocoa powder (you may need more or less depending on how you want it to taste)
•1/4 cup light/sugar-free syrup (I used Aunt Jemima’s light syrup)
•stevia or any other artificial sweetener to taste
1. Process the dates and nuts in a food processor until there are no large chunks of nuts or dates left. Then, press into a 9 inch pie glass tart/pie mould.
2. Clean processor and add in avocado, 4 tablespoons of cocoa powder, the syrup and process. Taste and check if you can still taste the avocado. If you can, begin gradually adding the rest of the cocoa powder tablespoon by tablespoon, and the sweetener, until you are satisfied with the taste. Try not to devour the whole thing at once.
3. Pour the chocolate-avocado mixture into the pie mould on top of the date-nut crust and let it freeze for a few hours or overnight.
4. Take out the pie around 30 minutes before you want to serve it (because it might be rock hard and too cold to eat immediately after taking it out)