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Chocolate Nut Pie

April 28, 2014 by admin Leave a Comment

Despite making the most of vegetables this week and trying to counter act the over indulgence of Easter, I had some friends coming for dinner on Thursday and felt mean not giving them a pudding in any shape or form so I came up with this little gem of a pud. I’m not going to lie I was quite pleased with it! It tastes so indulgent and delicious yet it is gluten free, dairy free and only sweetened using dates. It also contains lots of raw cacao which gives it a rich chocolate flavour and is packed full of antioxidants. The dates have a wonderful treacle flavour and are high in potassium, iron and fibre, knocks the socks off sugar quite frankly. The flaxseeds are great for hormone balancing and really aid digestion and the avocado is one of life’s great ‘fats’, fantastic for healthy hair and skin. It is the avocado that also gives the the topping its wonderful silky texture. It is also one of those suprise ingredients that people can’t quite believe is in there, there was a lot of guessing going on round the table and only one person managed to successfully guess the avocado, banana seemed to be the most popular suggestion.

chocolate nut pie base

I served this with raspberries as I think the sharpness of raspberries cuts through the rich chocolate so well but you could serve it however you like. It is also great to have some ground or chopped nuts leftover to sprinkle on the top as it adds a bit more texture.

It will keep well in the fridge for a couple of days but if your like me it won’t last that long, I only managed 2 hours the following morning before I polished the rest off, convinced myself it was a very nutritious breakfast! Which weirdly enough is actually true.

Chocolate Nut Pie
 
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Author: Jessica Scott
Recipe type: Sweet Treats
Serves: 6
Ingredients
  • For the Base:
  • 100g Pecans
  • 100g ground almonds
  • 3 Tbsp ground flaxseed
  • 100g Medjool dates (approx ⅚)
  • 2tbsp coconut oil (melted)
  • For the Topping:
  • 2-3 Avocados (depending on size)
  • 200g Medjool dates (approx 10-12)
  • 2 Tbsp Nut butter (I used Pecan and almond)
  • 2-3 Tbsp Raw Cacoa powder
  • To serve
  • Fresh Raspberries
  • Ground nuts
Instructions
  1. Start by making the base, either line or grease a 6inch tin with removable base.
  2. Then add the pecans to the food processor and pulse until fine
  3. Add the ground almonds and flaxseeds and pulse a couple of times till combined.
  4. Remove the stones from the dates and add the dates to the food processor, blend until well chopped and the mixture is slightly sticky.
  5. Keep the motor running and pour in the melted coconut oil.
  6. Tip the mixture into the flan tin and press down the with back of a spoon until it is even and in all the edges
  7. Chill in fridge for 30mins-1hr
  8. Next make the filling
  9. Cut the avocado into chunks and place in food processor with the rest of the ingredients
  10. Blend until completely smooth and silky
  11. When the base is chilled at the topping mixture on top and spread evenly.
  12. Keep in fridge until ready to serve
  13. To serve top with lots of raspberries and ground nuts, I used Pecans and Hazelnuts but feel free to use what you have.
3.2.1275

 

« Artichoke, Pea & Pecorino Salad
Roasted Tomato & Avocado Soup »

Filed Under: Footer Featured, Sweet Treats

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P1010789 I am a BANT registered Nutritional therapist based in West London who offers nutritional consultations, cookery workshops, as well as regular postings of delicious healthy recipes.

I believe that you should be able to live your life in a such a way that you don’t have to sacrifice on fun or taste but equally you are eating things which nourish your body and living your life in a way that makes you happy.

Through Nutritional Therapy I can help you make the little changes in your life that could make big differences to the way you feel.

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