This recipe is adapted from a recipe I picked up at Cath Parker‘s raw food classes. Raw desserts are really wonderful and in my view the best always contain chocolate! I’ve used Cath’s recipe in various ways – check out my Chocolate Banana Pie and also my Chocolate Mini Pies . . .
For this very dark chocolate pie I like to use a large cling form tin – e.g. 23cm – because it spreads it all out more thinly. If I’m mixing the chocolate with carob and making a banana chocolate pie I’d use maybe an 18 cm tin.
2 cups walnuts
1/2 cup dates
Squirt of agave
Himalayan salt to taste
2 medium avocadoes
1 cup chocolate powder
1/2 cup agave
2 vanilla pods, the scrapings of (or a tspn of vanilla extract)
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 . . . Serve with some fresh organic soft fruits like raspberries, strawberries and blueberries and a drizzling of extra agave.