November is Vegan Awareness month.
To honor that, I present my delicious Chocolate “Ice Cream” Pie – it is 100% dairy free, gluten-free, guilt-free and delicious! Unlike many sweet treats – where once you start, you can’t stop – this pie has plenty of healthy fats from the nuts. You will not want to eat the whole pie, one slice is very satisfying. And the cacao gives it a deep, dark chocolate taste (and the raw agave nectar gives it just the perfect sweetness, without spiking your bloodsugar). Cacao is a super food – read I Heart Dark Chocolate to learn more. This pie also has a banana and nut flavor too – so this is not for anyone who does not like banana or nuts!
It is quick & easy to make – but takes plenty of time to freeze – so plan at least 5 hours ahead – or better yet, prep it the day before. One less thing to worry about the day of your dinner party!
Preheat oven to 350 degrees. Put all of the nuts into a food processor, process until finely ground (but don’t go beyond – or you will end up with nut butter). Add in the agave nectar and the cacao powder. Pulse until well combined. Press firmly into a pie dish, and bake at 350 for about 10 minutes. Set aside to cool.
Put all the ingredients into a food processor, and process until there are no lumps. Pour into cooled pie crust, cover and put into the freezer for at least 5 hours to freeze.
To serve, remove from freezer for 5 or so minutes before cutting. Serve frozen & enjoy!
Article written by Nutritionist Sara Vance, author of the book The Perfect Metabolism Plan A regular guest on Fox 5 San Diego, you can see many of Sara’s segments on her media page. She also offers corporate nutrition, school programs, consultations, and affordable online eCourses. Download her free 40+ page Metabolism Jumpstart eBook here.
©2015, all rights reserved. Sara Vance.
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That looks amazing, Sara! Thank you so much for sharing the recipe!
© copyright 2017 Sara Vance