This is a re-posting of an old favorite…actually the first Paleo dessert I really perfected. Isn’t that cool? (Actually…it is cool. Literally. Ha!)
(Adapted from this recipe)
Ingredients
Crust:
2 c Pecans
1/4 c Unsweetened Cocoa Powder
2 T Coconut oil, melted
1/4 c Honey
1 t Vanilla
1/2 t Salt
Filling:
3 Small or 2 Large Avocados
1/3 c Almond or Coconut milk
2/3 c Honey
1 T Almond Butter
1 T Arrowroot Powder
1/4 t Salt
1 t Vanilla
8 oz Unsweetened Chocolate, melted
1/4 c Unsweetened Cocoa Powder
Instructions
For the crust, place the pecans in food processor and grind into a coarse meal. Add the remaining ingresients, pulsing and wiping down the sides if the food processor with a spatula until well compined. Press into a baking dish or pie plate (I use an 8-inch square Pyrex dish) and place in the freezer while you prepare the filling.
For the filling, puree the avocados in a food processor (this goes without saying, I’m sure, but clean it out after you’re done making crust). Add the rest of the ingredients one at a time and blend until very smooth and creamy.
Pour the filling over the crust and spread to even it out. Freeze for at least 6 hours or overnight before serving.
i made this today…and love it. everyone in the house approves! thanks for a great recipe
People not in Wendy’s house loved it too — can’t wait to make it:)
Reblogged this on talesfromthegymfloor.
Everyone loves it when folks come together and share views.
Great blog, keep it up!