Chocolate Avocado Pie with Cashew Cream and Berries

Chocolate Avocado Pie with Cashew Cream and Berries

Courtesy Chef Kari Bernardi, the Super Natural Chef, Carmel

Yields one 9-inch pie

Crust

1⁄2 cup pecans
1⁄2 cup almonds
1⁄2 cup cashews
Pinch Himalayan salt
1 teaspoon ground vanilla bean powder 1⁄2 cup chopped pitted dates, packed

Place nuts, vanilla and salt in the food processor with the S-blade and process into a coarse meal. Loosely separate the dates and add them to the food processor. Process until the texture is loose and crumbly and also holds together when pressed tightly. Place the crust mixture into a parchment paper-lined tart pan. Press firmly so the crust holds together. Place it in the fridge or freezer to set while mak- ing the filling.

Filling

2 avocados, peeled and de-seeded
1⁄2 cup cacao powder
1⁄2 cup coconut sap nectar
2 teaspoons ground vanilla bean powder Pinch Himalayan salt
Pinch ground cinnamon

Place the ingredients in the food processor with the S-blade and process until completely smooth.

Cream

1 cup raw cashews, soaked 4 hours, rinsed and drained 1⁄2 cup pure water, or more if necessary to blend
1⁄4 cup coconut sap nectar
2 teaspoons ground vanilla bean powder
Pinch Himalayan salt

Place water at the bottom of blender and add nuts, vanilla and salt. Begin to blend. Loosely separate the dates and drop them through the blender spout. Blend with other ingredients until creamy.

Topping

2 cups berries
Fresh Meyer lemon rind, microplaned Pinch Himalayan salt

Fill the crust with chocolate filling. Next, pour the cream over the pie and top with berries, a dusting of fresh lemon rind and pinch of Hi- malayan salt. Chill in fridge for 1 hour before slicing and serving. It lasts for 2–3 days in an airtight container in the fridge.