I created this recipe because as a diabetic (I am type 1.5), I love chocolate desserts, but find that many of the ‘diabetic dessert’ recipes contain gluten, unnatural sweeteners- and they still don’t taste great! This recipe is gluten-free, dairy-free, vegan, sugar free…and super easy to prepare. Oh, and it’s also DELICIOUS & HEALTHY! 🙂
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440 per serving
- 1-1/2 cup Pitted Dates, Pre-Soaked
- 1-1/4 cup Unsweetened Cocoa Powder
- 1 cup Walnuts or Almonds, unsalted
- 1/4 teaspoons salt
- 2 ripe avocados
- 2 ripe banana
- 1 Vanilla Bean, split down the middle, seeds removed
- 1/4 cup Coconut Butter
- 2 tablespoons fresh mint leaves, chopped, for garnish
Soak dates in hot water for 15 minutes. Drain well.
Start with the crust: In a food processor, add 1 cup of the dates, .25 cup of the unsweetened cocoa powder, the nuts and the salt; pulse until well combined.
Add the crust mixture into a pie pan and press into the form of the pan. Place the pie pan in the freezer and freeze for at least one hour.
In a clean food processor, add the rest of the dates and the unsweetened cocoa powder, the bananas, avocados, coconut butter and the contents of the vanilla bean; blend until smooth and creamy. NOTES: (To remove the contents of the vanilla bean, with a sharp knife, slice the bean down the center and scrape the contents- seeds and all, into the filling mix.)
Remove the pie crust from the freezer, and add the filling, spreading the contents evenly.
Refrigerate for at least one hour and serve cold. Garnish with slices of banana and fresh mint leaves!