This recipe was made for our latest workshop entitled: The Skinny on Fats. It was created by Holistic Nutritionist Catherine Sugrue with the intention of creating a delicious, yet nutrient packed dessert.


chocoalte raspberry bliss


1 cup raw alnutes

2 cup raw pecans

1/2 cup dates, pitted

2 tbsp extra virgin coconut oil

1 tsp lemon zest

1/2 tsp vanilla

pinch cinnamon


2 ripe avocados

4-5 tbsp honey or maple syrup

1/2 tsp vanilla

3/4 cup raw cacao powder

1/4 cup milk of choice




  1. In a food processor or vitamix, blend walnuts and pecans until a ground flour is made.
  2. Add dates, coconut oil, lemon zest, vanilla and cinnamon.
  3. Blend until mixed into a sticky dough texture (but can still be a bit chunky, if desired).
  4. Remove from food processor and press firmly into the base of a pie or tart pan.
  5. Form a crust by spreading evenly across the bottom.
  6. Set aside in the refrigerator until the filling is ready.


  1. Half the avocados and scoop flesh into food processor.
  2. Add maple syrup/honey, vanilla and cacao powder, blend until smooth
  3. Remove crust from the refrigerator and top with filling mixture.
  4. Flatten the filling with a spatula
  5. Top with raspberries and return to the refrigerator for an hour or until set. Enjoy!