After Eight Pie

“After Eight” Pie

Raw Recipe Challenge Entry

by Lauri Germain, Avena Member — Edmonton, AB

Makes: One 9-inch pie

*Note: soak nuts for crust in advance

Middle green layer: (Prepare first)

Ingredients:

2 large OR 3 small avocados – ripe, vibrant green, not over-ripe
7 tablespoons agave nectar
1 tablespoon coconut oil
2 teaspoons vanilla extract
1 teaspoon lemon juice
1/16 teaspoon stevia powder
1/16 teaspoon finely ground Avena's Celtic sea salt (ground before measuring)

Directions:

Blend above ingredients in food processor until smooth and creamy.

Now transfer two-thirds of this green mixture from the food processor into a small mixing bowl and to that two-thirds add:

4 drops Avena's Botanical Tooth Oil (yes, it's edible!)
2 teaspoons lemon juice
Stir well, cover and set aside.

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Top chocolate layer:

Ingredients:

¼ cup cacao powder
2 tablespoons Avena's cacao nibs

Directions:

Now add cacao powder to the one-third amount of green mixture remaining in food processor and blend until creamy.

Transfer mixture to small bowl, add cacao nibs, stir well and set aside.

Do not bother to wash food processor work bowl yet – proceed to blend crust in it.

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Crust:

Ingredients:

6 Medjool dates – pitted, then soaked in water while measuring crust ingredients
1 cup pecans – soaked, drained, rinsed
¼ cup cacao nibs – finely ground in coffee grinder
1 tablespoon brown flax seed – finely ground in coffee grinder
¼ cup finely shredded dried coconut
1 tablespoon coconut oil
1/8 teaspoon finely ground Avena's Celtic sea salt (ground before measuring)

Directions:

Drain dates.
Blend crust ingredients in food processor until finely ground. Mixture will begin to stick together.

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Putting it all together:

Directions:

Press crust into 9-inch pie plate to cover bottom and one inch up the side.

With spatula, evenly smooth mint-green layer over crust.

Freeze pie for at least 2 hours or until firm.

Remove pie from freezer. Quickly smooth chocolate layer over mint-green layer.

Freeze pie for an additional hour, then either cover with freezer wrap to store longer, or remove pie for serving.

Let pie stand at room temperature for 30 minutes before cutting.

Cover and return any un-served pie to freezer immediately.