This sweet and romantic pie is perfect for a birthday or a romantic holiday like Valentine’s Day, when you want to enjoy something a little decadent but stay away from dairy, wheat and other common allergens. The filling is a combination of dark chocolate, whipped avocado and cashew butter with a splash of rose water.
For the crust:
1 teaspoon coconut oil
1 cup shredded coconut
1 cup pecans, almonds, or cashews
1 ½ cups fresh dates, pitted (not dried)
1 teaspoon vanilla extract
Grease pie pan with coconut oil. Set aside. Pulse nuts in a food processor 1-2 times until roughly chopped. Add shredded coconut and pitted dates. Pulse until well mixed. (Mixture will be sticky). Press mixture into pie pan along bottom and sides.
For the filling:
1 pound dark chocolate, cut into small pieces
1 cup cashew butter
½ cup maple syrup or honey
2 large (or 3 small) avocados, whipped in a food processor or Magic Bullet with ½ cup of water
3-4 tablespoons of rose water
Pinch of sea salt
Melt chocolate in a double boiler. Add in cashew butter and maple syrup or honey. Blend avocados with water in a food processor or small blender, such as a magic bullet, and once whipped, add to chocolate mixture. This will cause the mixture to have a more grainy consistency, don’t worry, it will still smooth and will still taste delicious. Add in rose water and mix well. Remove from double boiler and spread into crust. Once spread, let harden in refrigerator for 2-4 hours. Once cool, add sliced strawberries to the top. Serve immediately.