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Cream Pie Two Ways – Vegan

key lime chocolate cream pie avocado

These pH friendly treats will surprise and delight all who try them. I have served the Chocolate Cream variation to friends who had no idea they were eating avocado. I make the Key Lime variation without the crust, filling small cups with the pudding for an easy day or evening sweet treat. An avocado is so rich and creamy, a small amount satisfies like nothing else. 

Not all fat is created equal. Unlike saturated fats the monounsaturated fats in an avocado help lower cholesterol. Loaded with alkalizing minerals such as potassium and magnesium, which are important electrolytes for energy. Avocados contain lutein the carotenoid for eye health, helping reduce the risk of macular degeneration in older individuals. It contains antioxidants such as vitamin C and E, shown to fight free radical damage. The vitamin E, which by the way, is necessary for the proper absorption vitamin K also found in an avocado... in the perfect ratio. To round out the vitamin and mineral profile, B vitamins such as Folic Acid for healthy cell and tissue development and Niacin to sweep up low-density lipoproteins (bad LDL cholesterol) in the blood stream. And B6 for proper nerve function, like C, B vitamins are water soluble, meaning your body can’t store these vital nutrients and need a fresh supply everyday. Proteins also need B6 (pyridoxine) to help break them down. Coincidently, an average avocado contains approximately 4 grams of highly absorbable protein. 

It’s time to rethink this Mexican and South American native. There is evidence found in Mexican caves of people eating avocados dating as far back as 10,000 years ago. Also known as an alligator pear, botanically speaking, the avocado is a large berry containing one single seed. The delicious avocado is a versatile and nutritional powerhouse. Buttery and light yet loaded with fiber and water. For so many years the avocado was the misunderstood villain of the fruit and vegetable kingdom. Thought to be fattening, now we know the opposite is true. Who needs sweet acid-forming fruit in a world where highly alkalizing, pH friendly avocados are so readily available. 

You choose Key Lime or Chocolate Cream Pie, either way you won’t be disappointed. 

If you start the recipe in the reverse order given it will save you some time. First make the topping — Second the crust — Third the filling. 

KEY LIME PIE

Filling

• 3 ripe Avocados

• 3 Limes juiced

• 2 cups Almond Milk

• 2 tablespoons real Maple Syrup

• 1 teaspoon Stevia powder or 1⁄2 teaspoon liquid, choose a brand maltodextrin free

• 1 teaspoon non-alcohol Vanilla

• pinch Sea Salt

Remove pit and skin from the avocados — discard. Place avocado meat and all other ingredients in bowl of food processor or VitaMix. Process until smooth and creamy. Scrape sides of processor often or use plunger for VitaMix. If mix is too dry add one tablespoon of almond milk at a time until mixture blends. Taste and adjust flavors for sweetness. Pour into prepared piecrust. Chill for minimum of 8 hours, however, 24 hours is optimal. 

Or if you prefer:

CHOCOLATE CREAM PIE

Filling

• 3 ripe Avocados

• 1⁄2 cup Cocoa powder

• 2-1⁄2 cups Almond Milk

• 2 tablespoons real Maple Syrup

• 1 teaspoon Stevia powder or 1⁄2 teaspoon liquid, choose a brand maltodextrin free

• 1 teaspoon non-alcohol Vanilla

• pinch Sea Salt

Remove pit and skin from the avocados — discard. Place avocado meat and all other ingredients in bowl of food processor or VitaMix. Process until smooth and creamy. Scrape sides of processor often or use plunger for VitaMix. If mix is too dry add one tablespoon of almond milk at a time until mixture blends. Pour into prepared piecrust. Chill for minimum of 8 hours, however, 24 hours is optimal. 

CRUST

• 1 cup raw Pecan halves

• 1 cup raw unsulfurized Coconut flakes

• 1/2 cup dried unsulfurized Dates

Place ingredients in the bowl of a food processor and blend until a ball forms. Scrap sides of bowl and process a moment longer. Press dough into the bottom and up the sides of a pie plate. 

TOPPING 

• 1-1/2 cups Almond Milk

• 1/2 cup boiled Water

• 1 heaping tablespoon Agar Agar

• 1 teaspoon Coconut Oil OG

• 1/2 teaspoon Stevia powder, choose a brand maltodextrin free

• 1/2 teaspoon non-alcohol Vanilla

Bring the 1/2 cup water to a boil. Pour into a blender or VitaMix, add agar agar and wait a couple of minutes to dissolve. Add almond milk and blend on high until smooth. Make sure steam can be vented through lid or mixture will explode and possibly cause burns. Add all other ingredients and blend until well combined and smooth. Taste and adjust flavors if need be. Pour into a glass baking dish. Refrigerate until set about a half hour. Once set cut into 1/2 inch squares and scrape into blender or food processor. Process topping until fluffy and spoon onto pie. Chill for minimum of 8 hours, however, 24 hours is optimal.

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