A Raspberry Chocolate Pie that Will Change Your Views on Healthy Desserts!

I think pie and I inherently think delicious buttery crust.   But sometimes I find myself shocked by how good desserts can taste without butter. This pie for instance, you’d never guess it was good for you.  But it is.  The secret ingredients?  Avocado and Greek yogurt.  Really, you could eat this for breakfast.  The chocolate drizzle would be good over lots of desserts, and hardens nicely when refrigerated.  My only complaint is that the “custard” didn’t really firm up much, making it messy to serve.  Next time I might just leave off the crust and enjoy it as a pudding!   This recipe requires a bit of work and some the ingredients aren’t cheap if you don’t already have them on hand , but oh man is it worth it.

Raspberry Chocolate Pie

From The Healthy Foodie

Crust

• 1½ cup graham flour (I used whole wheat)
• 25g crushed pecans
• 2 tbsp shredded unsweetened coconut
• 1 tbsp coconut oil
• 2 tbsp liquid honey
• 1 tbsp blackstrap molasses
• ¼ tsp salt
• ¼ cup unsweetened applesauce
• ¼ tsp ground cinnamon
• ¼ tsp  ginger

Chocolate Filling

• 1 ripe avocado
• 2 cups 0% fat plain Greek yogurt
• ¾ cup extra dark cocoa powder
• ¼ cup maple syrup
• 2 tbsp liquid honey
• ¼ tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp vanilla extract

Raspberries and chocolate drizzle

• 500g fresh raspberries
• 2 tbsp extra dark cocoa powder
• 2 tbsp coconut oil, melted
• 1 tbsp liquid honey

INSTRUCTIONS

For the crust: Preheat oven to 375F.  Add all the ingredients to a large mixing bowl and mix with a fork until well combined.  Transfer to a greased removable bottom tart dish and press firmly to the bottom and sides of the pan to form a crust.  Bake in the oven for 10 minutes or until golden.  Set aside to cool.

For the filling:   Put avocado in a food processor and mix well.  Add remaining ingredients and process until smooth and creamy.  You may need to adjust to reach the sweetness you desire.  I added additional cocoa powder and syrup.  Transfer to the reserved (cooled) pie crust.

Assembly: Arrange the raspberries as tight as you possibly can on top of the chocolate custard, starting in the middle and working your way towards the outside of the pie. Refrigerate to set for at least two hours.

To make the chocolate drizzle, add the cocoa powder, melted coconut oil and honey to a small mixing bowl, and mix delicately with a whisk or fork, until smooth.  Drizzle over pie.  Lick the bowl.

Johanna