Healthy Raw Chocolate Truffle Pie (Vegan)

I'm nearly speechless about this recipe, but I'll do my best to describe it's deliciousness. Its nothing short of fabulous, silky, chocolatey heaven. With no dairy, sugar, gluten, soy, or eggs, this is the ultimate decadent chocolate dessert. While I used my almond pie crust recipe that I lightly baked, this pie can be made completely raw by using a ground nut and date crust if desired. This is by far my favorite, easiest pie recipe to date and it's so healthy, you can feel free to give in to the power of the chocolate--guilt free. The main ingredients are surprisingly avocado, coconut/almond milk, and coconut oil; all great sources of healthy monounsaturated fats, key vitamins and nutrients. Topped with crispy toasted coconut flakes, it's completely over the edge. Enough said.

Healthy Raw Chocolate Truffle Pie (Vegan and Paleo)

This Recipe is free of: Gluten, Grains, Sugar, Soy, Dairy, Eggs, Yeast, & Legumes.

For the Crust(s):

You can choose to make this completely raw, or semi-raw depending on your tastes. In the photos, this is my semi-raw version. Both are completely vegan and paleo.

Raw Nut Crust:

• 2 cups raw nuts of choice (I love using pecans)
• 3-4 medjool dates

Combine ingredients in a food processor and process until course. Press into a pie plate and chill in the fridge.

Almond Pie Crust:

• 1 1/2 cups almond flour
• 3 tablespoons melted coconut butter (I use Olivio Coconut Spread, Earth Balance also makes a version of this)
• 2 tablespoons xylitol (birch "sugar")
• 1/2 teaspoon ground cinnamon

1. Preheat the oven to 375 degrees.
2. Combine ingredients and press evenly into a pie plate using your hands.
3. Bake for 8-10 minutes or until slightly golden. Let cool.

For the Filling:

(Inspired by this recipe from Tropical Traditions).

• 2 medium ripe avocados (I used 1 large avocado and 1/2 of another large avocado)
• 1/2 cup coconut milk or almond milk (I used SO Delicious Original Sugar Free Coconut Milk)
• 1/2 cup coconut oil
• 1/2 cup raw cacao powder
• 2/3 cup xylitol (birch "sugar")
•  Small dash of salt
• Optional: 1 drop orange oil
• 1 teaspoon vanilla extract

1. Combine all ingredients at room temperate in a high speed blender and process until smooth, pausing to scrape down the sides to make sure everything is well incorporated. It should be a pudding like consistency.
2. Pour/spoon pudding mixture into your pie crust of choice and smooth evenly with a spoon or spatula.
3. Chill in the fridge for 2-3 hours or until set.
4. When ready to enjoy, take the pie out of the fridge about 10 minutes prior to slicing and eating. Top with toasted or un-toasted (for raw) coconut flakes (optional, but I highly recommend this!)

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