By Stephen T. Sinatra, M.D., F.A.C.C., F.A.C.N., C.N.S., C.B.T.
This decadent yet nutritious (and vegan!) recipe originates with Ali Segerston and Tom Malterre, authors of The Whole Life Nutrition Cookbook. An easy chocolate pie recipe, it’s simply too good to pass on! I prefer to use walnuts, which are a great source of omega-3s, or vitamin E-rich almonds. You can make your own nut butters in the food processor if you can’t find them in stores.
*Choose organic produce whenever possible*
- 2 cups almonds or walnuts (recipe originally calls for pecans)
- 8-10 medjool dates, pitted
- 1 Tbsp coconut oil
- 1 Tbsp cinnamon
- 1 pinch ground cardamom (optional)
- 1 cup walnut or almond butter (recipe originally calls for raw cashew butter)
- 1 small avocado
- 10 Tbsp cocoa powder
- ½ cup raw honey (recipe originally calls for agave nectar)
- ½ cup coconut butter
- ¼ cup water
- 1 Tbsp vanilla
To make the crust: Pulse the nuts in a food processor until finely ground. Add the dates, coconut oil and spice(s), and pulse until they are thoroughly ground and mixed. Press mixture into bottom of a 9.5-inch deep dish pie plate and refrigerate for an hour.
To make the filling: Warm the coconut butter on low heat until barely melted, then process it with the remaining ingredients in the food processor until the mixture is smooth and creamy; for thinner consistency, add more water. Pour chocolate filling into chilled pie plate and refrigerate for 3-4 hours. Serve with fresh organic raspberries.