HighFatLowCarbRecipes

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Chocolate Pudding or Pie

on September 17, 2013

I was impressed by this recipe which would have to be only for a special occasion for me, but at least offers a healthy HFLC option for those holidays, birthdays, and other celebrations.  I used a little honey in place of dates and coconut nectar. Thanks to thecleanplatechef for this yummy recipe.

Raw Chocolate Pudding Pie

Crust:

1 1/2 c. raw cashews

1/2 c. unsweetened coconut flakes

salt

Filling:

4 avocados

1/3 c. coconut nectar [or honey]

7 medjool dates, soaked

1/3-1/2 c. cocoa powder

1 Tbsp. vanilla extract

salt

  1. In a food processor, blend cashews, coconut, and salt until it forms a ball (should be the consistency of paste. ) This will take a while (five minutes or more). Scrape down the sides when needed.
  2. Press the cashew paste into a tart or pie plate.
  3. Clean out the processor and add dates, syrup, and vanilla. Blend until combined
  4. Add avocados, cocoa, and salt and process until smooth and creamy.
  5. Spread the pudding over the crust and chill or freeze until ready to serve.
  6. Garnish with berries, sliced banana, or toasted coconut flakes if desired.
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