Submitted by: Camilla
Servings: 6-8
Ingredients:
Crust:
2 c pecans
1/4 c unsweetened cocoa powder
2 T coconut oil
1/4 c honey (or equivalent sweetener)
1 t vanilla
1/2 t sea salt
Filling:
3 avocados (the riper the better!)
1/3 c almond milk
2/3 c honey (or equivalent sweetener)
1 T almond butter
1 T arrowroot powder
6 oz unsweetened chocolate
2 T coconut oil
1/4 c unsweetened cocoa powder
1/4 t sea salt
1 t vanilla
Instructions:
Crust:
Grind pecans in a food processor until coarsely ground. Add all additional ingredients and blend well (but don’t over-grind…we don’t want pecan butter). Press into a 8×8 pan greased with coconut oil and place in the freezer while you prepare the filling.
Filling:
In a microwave safe dish, melt the chocolate with 2 T coconut oil.
Blend all ingredients together in a food processor or blender until smooth. Spread filling over the crust. Freeze for at least 6 hours before cutting into squares.
Can you use another sweetener alternative to agave?
Yeah you could, not a fan of using agave (unless it’s to make tequila).
Agave nectar, Robb? Holy cats! What madness is this?
We don’t like using agave sweetener, but that was how the recipe came. I changed it to honey or equivalent instead.
I made this last night for a V-Day present for my wife. It’s so hard on holidays like this not to take the easy way out and just get chocolate. While we can’t just eat the entire thing in one sitting this is AMAZINGLY GOOD.
And a good reminder to read the full recipe, including the “put in freezer for 6 hours part” before planning to serve it tonight! Guess our Valentine’s dessert will be served with coffee for breakfast tomorrow 😉
Just made this. Spectacular! Thanks for the pointer, Robb. May not be perfectly Paleo but it’s perfect for that special occasion. Definitely a keeper. Would be good with sliced strawberries in top.