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Creamy Avocado Pie

Avocados are a great food. The best part about avocados is that they are super healthy for you. In fact, avocados are so good for you regardless of the fat and calorie content, you could eat one or two raw avocados every day and be super healthy!

Avocados are one of the richest sources of fiber among all fruits and vegetables. It is loaded with vitamins A, B-complex, B3 (folic acid), and powerful anti-oxidants such as vitamins C and E, calcium, iron, potassium, and so on. They are a great preventative measure against cancers (it literally kills cancer), heart disease, and strokes. As well as fighting off bad breath, great for mouth health, helping with digestion, great for the skin, lowers cholesterol, lowers blood pressure, great for the eyes – the list goes on and on and on! “See, FAT can be GOOD! You just have to pick the right kind!!!”

Believe it or not, avocados are a fruit – so what a perfect idea to make a “sweet” creamy avocado pie! The rich, buttery flavor of fresh avocados gives the creamy pie a delicious, sweet buttery cream flavor – really nice! Here’s my recipe for avocado pie. I hope you love it!

1 cup raw cashews (dry)
1 cup raw walnuts (dry)
2/3 cups pitted dates
2 T melted coconut butter
1/4 tsp pink Himalayan salt

Combine nuts in a food processor and pulse until almost flour-like in consistency. Add dates and pulse again until crumbly and well combined. Add remaining ingredients and blend again until a dough forms. Remove and transfer to pie pan. Spread dough out over the bottom and sides of the pan, evenly distributing it and pressing it down and smoothing it with your hands to create a shell. Place in the freezer until filling is completed.

Pie Filling.
1 1/4 cup Irish moss (soaked 24 to 38 hours, and drained)
1 cup raw almond nut milk
3/4 cup water
1 cup soaked cashews
1 tsp non-alcoholic organic vanilla extract
2 fully ripened avocados (peeled and stoned)
1 lemon zest
juice from 1/2 lemon
1/2 cup yacon syrup
1/3 cup raw agave nectar
1/4 cup raw honey (slightly warmed)
6 drops vanilla cream flavored SweetLeaf Liquid Stevia

Combine Irish moss, cashews, and nut milk together in a high-speed blender for food processor. Pulse until completely broken down and creamy, adding the water a little at a time. Add remaining ingredients and blend until thick, smooth, and creamy. It should hold a shape. Pour over pie crust. Spread evenly, cover with saran wrap, and place in the freezer for 12-18 hours before serving. Top with fresh berries, or berry puree.

This is so darn good! Fat never tasted so great!

avocado piecreamy avocado pie


10 Responses

  1. I’ve used SweetLeaf Vanilla Creme lliquid Stevia in some chocolate chip cookies!

  2. Hmmmmmmm! love raw foods!!! 🙂 I enjoy reading your blog!
    Just to share from James Reno piece for
    Raw-Food-Repair.com called
    Raw Food Diet Made Easy! You might be interested on it…Check it out and enjoy!

  3. Saw your blog bookmarked on Digg.I love your site and marketing strategy.

  4. Gave your Creamy Avocado Pie a try and the results were, if i do say so myself, fantastic. The kids went crazy for it and came back for seconds. Unfortunatley for them, i got there first, lol. Thanks for the share and keep up the good work.

  5. […] Creamy Avocado Pie January 2010 6 comments […]

  6. Would like to substitute the syrups, any suggestions?

    • You could probably use Coconut Nectar by Coconut Secrets, or possibly Yacon syrup, maybe raw honey, maybe cut the portions in half and use a little stevia. The key to many of these dishes is the balance of dry and wet for consistency and flavor. In some cases you can use banana as the sweetener. What specific recipe are you wanting to use substitutions?

  7. I made this pie with the 1 1/4 cup of irish moss (soaked and drained). I started with 1 and 1/4 cup of the dry stuff, which of course gave me something like triple that amount. I ended up using 1 1/4 cups of soaked irish moss and though the pie was a unique tasting, others felt that it tasted too mossy. I have to agree that while the pie was interesting tasting, I could agree that it tasted too mossy. Is this the correct amount of moss required for this pie? If it is, do you have a recommendation of what would be best to add in place of the irish moss being reduced? Thanks!

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