Healthy Chocolate Avocado Pie

Anyone else buy a ton of avocados while they were on sale for the big game? Avocados are one of my most favorite healthy fats. They are great as guacamole obviously and in fresh salsas but also as a mayo substitute in sandwiches, and as a butter substitute on toast with eggs! But most recently I have been using them as a fat substitute in desserts too! 

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As most of you know, I am obsessed with chocolate especially dark chocolate and since the new year started I have been on a mission to eat healthier again and get back on track. This is especially hard when I love chocolate so much so finding healthy ways to eat the cocoa goodness is a top priority for me. A while ago I found this recipe for Healthy Chocolate Avocado Cookies and loved it! Well recently, my family was celebrating some birthdays and both of my sisters are also eating healthier these days plus my dad does not eat processed sugar so I thought I would make an alternative healthy dessert for us while everyone else ate birthday cake. The chocolate avocado pie was a huge hit and my sister, Bethany informed us all that it is even better frozen which I am definitely trying next time I make it!

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The best part is that it's soy free, gluten free, flourless, vegan, and without processed sugars and yet it STILL tastes amazing. I won't lie though it definitely is VERY fatty - good fat - but you certainly need to limit how much you eat which can be hard for some people like myself.

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Check out the recipe below that was originally found here. I certainly am saving this recipe in my very new Rifle Paper Co. recipe holder that was given to me by my amazing step mom in-law for Christmas!

If any of you are also on a new-healthier-you-journey as well, I hope that it is going well. I know first hand how hard it can be but together we can encourage each other one grueling salad-over-pizza-choice at a time!

XOXO - Kimmy

Chocolate Avocado Pie

CRUST (GRAIN-FREE)

1 3/4 cup almonds

1/2 cup walnuts

1 1/2 cup dates, pitted

1/2 tsp vanilla extract

FILLING

3-4 ripe avocados (3 large; 4 medium-sized)

1 cup raw cacao powder

1 cup honey

1/3 cup coconut oil

1 tsp salt

1 tbsp vanilla extract

DIRECTIONS - CRUST

1. Put almonds, walnuts, & vanilla in food processor or ninja chopper like me.  Blend until crumbly.

2. Add dates slowly, a few at a time with the food processor blending.  Blend until well-combined.  The crust should be able to stick together in your hand without crumbling.  If your crust feels too dry and separates too easily, add a few more dates until you get the right consistency.

3. Press crust into a pie pan along bottom and edges until it’s even.

4.) Put in refrigerator while you prepare the filling.

FILLING

1.) Using (clean) food processor or just a bowl with a hand mixer like me, add avocados, salt, & vanilla and blend until creamy.

2.) Add cacao powder, honey, & coconut oil slowly, one at a time with food processor or hand mixer going.

3.) Blend until all is fully combined, smooth, and creamy like pudding.

4.) Scoop filling into the pie crust and smooth out the top.

5.) Let chill in refrigerator for at least an hour; up to several so it sets well.  You can store the pie in the fridge for up to 1 week covered.

Now enjoy! Try eating it frozen as well for a more fudge-like taste!

XOXO - Kimmy

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Avocado Deviled Eggs

OR AS MY MOTHER CALLS THEM, "ANGELED" EGGS. =) 

SO DOES ANYONE ELSE HAVE A LOT OF LEFTOVER BOILED EGGS FROM EASTER LIKE ME? EVEN THOUGH MY

CHALKBOARD PAINTED EGGS

WERE SO CUTE I COULDN'T KEEP THEM FOREVER SO I DECIDED TO TURN THEM INTO SOMETHING ELSE BEAUTIFUL AND DELICIOUS! SINCE I AM TRYING TO EAT HEALTHIER I FOUND A COUPLE GREAT RECIPES FOR AVOCADO DEVILED EGGS WHERE YOU REPLACE MAYO WITH AVOCADO! IT'S BRILLIANT AND SO YUMMY! AND THIS AMAZING MIXTURE YOU CAN SPREAD ON TOAST TOO AND TASTES GREAT! THE RECIPE IS BELOW. ENJOY!

INGREDIENTS

6 HARDBOILED EGGS

1/2 RIPE AVOCADO

2 TSP CILANTR

1 TBLSP FRESH LIME JUICE

1/8 TSP GARLIC POWDER

1/4 TSP ONION POWDER

1/4 TSP SALT

CHOPPED OLIVES TO GARNISH

CHILI POWDER AND/OR PAPRIKA TO GARNISH

INSTRUCTIONS

1. REMOVE EGG YOLKS FROM THE HALVED EGGS AND PLACE IN A SMALL BOWL. ADD THE RIPE AVOCADO, LIME JUICE, SALT, ONION AND GARLIC POWDER AND CILANTRO.

2. USE A FORK TO MASH THE AVOCADO AND EGG MIXTURE UNTIL SMOOTH.

3. SPOON THE MIXTURE INTO THE HALVED EGGS. SPRINKLE WITH A DASH OF PAPRIKA AND/OR CHILI POWDER- I DID BOTH AND IT TASTED GREAT!

4. KEEP STORED IN AN AIRTIGHT CONTAINER FOR UP TO 2 DAYS.