ireallylikefood shared this fabulous recipe for a chocolate pie made with a mixed nut crust and filled with a pudding-like chocolate mixture that included avocados, cocoa powder, and shredded coconut.  Garnished with fresh fruit, the raw chocolate pie mixture could also work as a delicious cake frosting.

Check out the link below for the full recipe and a step-by-step process with pictures, of how to make this fabulous vegan chocolate pie.

Chocolate Filling for Raw Vegan Chocolate Pie Recipe by ireallylikefood.

Ingredients:

• 3 avocados (stay with me here, the outcome is truly delicious!)
• 1/2 cup of agave (1/2 cup maple syrup)
• 1 Tbsp vanilla extract
• 1 1/2  Tbsp tahini (aka: sesame butter)  (cold pressed coconut butter I had none)
• (3/4 cup raw carob powder I skipped this because I don’t like it)
• 4 Tbsp organic cocoa powder
• 1/4 cup shredded coconut (optional… I added this because i had no coconut butter)
• berries of choice

Directions:

1. Cut your avocados in half

2. Pit your avocados and scoop out the flesh into your food processor along with the vanilla, tahini, shredded coconut and agave. Blend away (a blender also works for this)

3.  Once it is nicely blended add in your cocoa powder and blend.

4. Fill in your pie crust and top with berries

Recipe: “Raw” Chocolate Pie | ireallylikefood.

Related posts:

1. Raw, Vegan Chocolate Mousse Recipe With Avocados
2. Raw Blueberry Chocolate Pie Recipe
3. Simple Raw Vegan Chocolate Cake Recipe

Go Dairy Free | Chocolate Emporium Offers Largest Selection to Dairy-Free and Kosher Communities.

Related posts:

1. Vegan Dark Chocolate Truffles Reviewed
2. Raw Chocolate Truffle Recipe: Awesome!
3. Vegan Thanksgiving Chocolate Dessert Recipe: Pumpkin Chocolate Chip Bars

Pumpkin Chocolate Chip Bars

Ingredients:

2 cups garbanzo bean flour

1 TBS pumpkin pie spice

1 tsp baking soda

2/3 cup of coconut oil (walnut or canola oil works well too)

1 ¼ sugar

1 TBS flax seed meal

3 TBS water

2 TBS vanilla extract

1 cup canned pumpkin puree

1 12-oz bag of vegan (dairy-free) chocolate chips

What to do:

Preheat oven to 350 degrees.

Line a 9 x 13″ pan with foil and leave an overhang of foil on the sides.

In one big bowl whisk together flour, pie spice, baking soda and salt. Set aside.

In an even bigger bowl, mix oil and sugar, then add the vanilla, water, flax seed and pumpkin puree. Add in the flour mixture and chips.

Spread evenly in your lined pan. Bake until sides are slightly golden. Approximately, 40 minutes to an hour depending on your oven. You want to see if you can pull a clean toothpick from the center.

Cool in pan completely and lift using the overhang of foil. Cut and serve.

Photos and more after the jump!

Thanksgiving, holiday, chocolate, vegan, chocolate, lactose intolerant, pumpkin – Chicago Eats Allergy-Free.

Related posts:

1. Vegan Chocolate Chip Cookie Recipe
2. Cacao Nib Cookie Recipes
3. Raw Vegan Chocolate Pie Recipe

Vegan Chocolate Chip Cookie Recipe

• 1 cup coconut oil
• 6 tablespoons unsweetened applesauce
• 1 teaspoon kosher salt
• 2 tablespoons pure vanilla extract
• 1 1/4 cups evaporated cane juice (such as Sucanet)
• 2 cups Bob’s Red Mill gluten-free all-purpose baking flour
• 1/4 cup flax meal
• 1 teaspoon baking soda
• 1 ½ teaspoons xanthan gum
• 1 cup vegan chocolate chips

Heat oven to 325 degrees and place racks toward center of oven. Line 2 baking sheets with parchment paper.

In a medium bowl, mix the oil, applesauce, salt, vanilla and cane juice, blending well.

In another bowl, whisk the flour, flax meal, baking soda and xanthan gum.

Using a rubber spatula, mix the dry ingredients into the wet ones, stirring until a grainy dough forms. Gently fold in the chocolate chips.

Using a melon baller or 1-tablespoon measure, scoop dough onto prepared baking sheets about 1 ½ inches apart. Gently press each with the heel of your hand to flatten slightly and help them spread.

Bake 15 minutes, rotating pans 180 degrees after 9 minutes. The finished cookies will be crisp on the edges and soft in the center. Cool on the pans for 10 minutes, then transfer them to a wire rack to cool completely. Makes 3 dozen cookies.

Source: Adapted from BabyCakes: Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes from New York’s Most Talked-About Bakery by Erin McKenna (Clarkson Potter, $24).

Per serving: 118 calories (50 percent from fat), 7.5 g fat (5.5 g saturated, 0.7 g monounsaturated), 0 cholesterol, 0.9 g protein, 15.3 g carbohydrates, 0.5 g fiber, 100.1 mg sodium.

Vegetarian Recipe: Vegan Chocolate Chip Cookies – Vegetarian Fare – MiamiHerald.com.

Related posts:

1. Vegan Thanksgiving Chocolate Dessert Recipe: Pumpkin Chocolate Chip Bars
2. Cacao Nib Cookie Recipes
3. Raw and Healthy Chocolate Chip Cookie Recipe

We came across this great roundup of all natural Halloween treats.  Options include fair trade certified chocolate coins from Ghana, Clif Spooky S’mores Energy Bars, organic gluten-free chocolates from Equal Exchange and vegan Bluestocking peanut butter cups.  Any of these will deliver the delights of chocolate, without the additives and preservatives.

6 Healthier Halloween Eco-Treats for Kids (No Tricks, We Promise!) | Inhabitots.

Related posts:

1. Vegan Hot Chocolate Recipe: Serve At Halloween
2. DIY Organic Healthy Chocolate Kits From Navitas Naturals
3. Vegan Dark Chocolate Truffles Reviewed