chocolate banana pie

I said I’d write up my chocolate pie recipe in my day 3 video blog so here it is. It’s adapted from a recipe I picked up at Cath Parker‘s raw food classes. Raw desserts are really wonderful!

2 cups walnuts (I’ve also used almonds & pecans)
1 cup pitted dates
Pinch good salt

2 medium avocadoes
2 ripe bananas
2/3 cup chocolate powder
1/3 cup carob powder
1 dspn bee pollen
1 dspn raw honey (I used manuka honey – not sure if that’s raw)
1 tspns vanilla
2 pitted dates

(If you’ve got agave syrup – which I didn’t have – you could use 1/2 cup of that instead of the honey and bee pollen and dates in the filling)

Process the base ingredients until they’re like crumbs.
Press into the base of a springform cake tin and put in the fridge (or if you’re in a hurry the freezer) to set.

Process the filling ingredients until well combined. Check for sweetness & adjust to taste.

Take base out of fridge or freezer. Spoon filling into base and smooth with spatula.

Cath was very specific about not refrigerating this because of the avocadoes. I actually like it refrigerated – and it lasts longer. Your choice . . .