Making a gluten free, dairy free, whole food chocolate pecan silk pie. The delicious creamy, chocolatey filling is made with a ripe avocado, cocoa powder, maple syrup, coconut oil, vanilla extract and sea salt. The pie crust is made with pecans, Medjool dates, coconut oil and sea salt.
This pie is not only absolutely delicious, but it's packed with vitamins and minerals, including potassium, magnesium, iron, healthy fatty acids, antioxidants, fiber and protein.
Crust 2.5 cups chopped pecans 8 Medjool pitted dates 1/4 C melted coconut oil 1/2 tea sea salt
Buttercream 1 large ripe avocado 1 C cacao or cocoa powder 3/4 C maple syrup 1/2 C melted coconut oil 1/2 tea vanilla extract 1/4 tea sea salt
Mix each of the ingredients for the crust and buttercream separately in a food processor. Set aside half a cup of the pecan mix to add to top of pie. Place parchment paper on a pie pan, layer with crust mix, chocolate cream and sprinkle with remaining crust mix. Freeze for a couple hours before serving. This is a dessert you can feel good about!