Chocolate Nut Pie
Recipe type: Sweet Treats
Serves: 6
  • 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
  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.
Recipe by The Nutrition Kitchen at