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.

Ingredients 

chocoalte raspberry bliss

Crust:

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

Filling:

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

 

Method: 

Crust:

  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.

Filling:

  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!