I wanted to make a vegan cake for someone’s birthday, but most vegan desserts usually contain some grains or processed sugar, which I try to avoid, being Paleo. On the other hand, I do use eggs for baking, but that’s not vegan, right? I also wanted chocolate, thank you.
After googling endlessly for the ideal combination of vegan and paleo with chocolate, I found Ester Perez’ recipe that looked promising and really pretty. I made two versions of it after tweaking it to my needs (basically, to ingredients I had at home) and thought this version is the better one, cause I don’t like it too sweet:
- 1 cup pecan halves
- 7-8 pitted dates
- 1/2 teaspoon salt
- 1 Tbs water
- 3 ripe avocados
- 1 frozen banana
- 1/2 cup maple syrup
- 3/4 cup unsweetened organic cocoa powder
- 4 Tbs melted organic cold-pressed coconut oil
- 1 Tbs organic vanilla extract
- 1 teaspoon organic cinnamon powder
- 1 teaspoon sea salt
- combine first 4 ingredients in a food processor or blender. Blend until sticks together. You don’t want to turn it into a powder, but you don’t want any whole pecans in there either.
- Once blended, press the mix into a pie plate. You don’t have to butter the pan.
- Set that aside and make your filling.
- Add the remaining ingredients into the food processor or blender.
- Once ingredients are completely blended together into a creamy consistency, pour mix into the prepared crust.
- Set in the fridge to chill until serving, or if making ahead, freeze and serve at a later time, but thaw at least an hour to room temperature before serving.
This is a great dessert for a warm summer night, it’s cool and light. Only problem is, it’s so tasty and such an easy pie to make, that it’s tempting to make again and again. Bon Appétit!