Friday, April 25, 2014

Avocado Pie…Yes, Seriously

I was recently involved in a no-sugar challenge with some classmates and after the three weeks were up, I wasn't really looking to jump back into my old sugar-loving ways, but I still craved something a little bit decadent.  And I was in the mood for tropical.

Then I remembered my friend Bethany showed up to a recent installment of our monthly dinner club with a delightful new dessert…avocado pie.  It was incredible.  And stupidly delicious.  When something is so tasty that it's stupid, then you know you've found a keeper.

Since I was craving it RIGHT NOW, and she was out of town, I couldn't get her recipe, but I could Google.  I stumbled upon THIS recipe and went to town on it.

Now, I did not take a picture because…it wasn't that pretty.  And to be honest, I originally wasn't even going to post this one.  It wasn't the same recipe that my friend had used, and it failed to meet the expectations I had for it.  But those expectations blinded me momentarily (i.e. for two days post creation).  The recipe says to let it set in the fridge for four hours.  I beg to differ.  I think it needs at least 24 hours to truly reach perfection.  So keep that in mind.  It is not a quick-turn-around dessert.  It requires some time, and patience with the fork :)  And throw expectations out the window.  This pie totally rocked once I got over myself.

I also made my own graham cracker pie crust (one package of graham crackers, obliterated and mashed to perfection; 1/2 cup melted butter…pour into pie pan, form, bake for 8-10 minutes at 375, allow to cool before using).  It was really, really good!  I didn't add the sugar that the crust recipe called for because I'm just not into that right now, and it was awesome.

Oh, and the original pie recipe called for sweetened condensed milk.  Have you seen how much sugar is in a can of that?!  I instead searched for a good substitute and the number one sub was coconut milk, which we already had.  Bingo!

This pie tastes like a tropical vacation…subtle, delicious, relaxing, tangy, sweet-ish, but not too sweet.  Pack your flippy floppies and your sunscreen, it's vacation time!


2 medium avocados, pitted, peeled and chopped
1 package (8 oz) cream cheese, at room temperature
1 can (14 ounces) light coconut milk
¼ cup fresh squeezed lime juice
Pinch of salt
Whipped cream for garnish (optional)
1 graham cracker pie crust


-Place avocados and cream cheese in large mixer bowl; beat on medium speed until smooth.  Add coconut milk, lime juice and salt; beat until creamy. 

-Pour into cooled pie crust.  Press a piece of plastic wrap directly on surface of pie.

-Refrigerate for 24 hours.  This allows it time to set and for the flavors to really come through and shine (otherwise the pie will be really runny and not as flavorful).

I think that this pie actually gets better with time.  Two days after making it, it was in its prime.  The lime and gentle coconut flavor popped perfectly, and the crust was an excellent complement to the flavors.  


Born Again Black Bean Brownies

I may never eat a regular brownie again.  I am converted…a born again brownie eater.

I know, it sounds…gross.  Black bean brownies?  What is this, some kind of sick joke?  Sneaking a legume into a sweet?  What?!

My dear friend Kelly unknowingly inspired me to seek out this insanity :)  I needed to try it.

Well guess what, it happened, and it was amazing!  I snagged my recipe from HERE after spending an hour or so browsing recipes online, trying to find something that sounded suitable, and doable.  I hit the jackpot with this one.

And I forgot to take a picture!  P.S. Mine looked way more awesome than they look in the above link…

I made only minor adjustments, and I stuck to the recommendation that you use a food processor, not a blender.  We have one of those tiny, 3 cup, processors, but it magically fit all of the ingredients in it.  (I blended after adding each ingredient, to make sure there was room for everything.)


1-1/2 cups black beans (1-15-oz can, drained and rinsed well)
2 tbsp cocoa powder
1/2 cup oats (I used old fashioned oats because that's what we had on hand)
1/4 tsp salt
1/2 cup pure maple syrup or agave (Honey will work, too; I used maple agave syrup…because that's what we had :))
1/4 cup coconut oil
2 tsp pure vanilla extract
1/2 tsp baking powder
1-10 oz. package chocolate chips (I used Ghirardelli 60% bittersweet chocolate chips…AH-MAZING…save ~1/4 cup to top brownies)


-Preheat oven to 350 F.
-Combine all ingredients except chips in food processor, and blend until completely smooth.  A blender is allegedly okay to use (according to the author) but she strongly suggested the food processor instead (for taste and texture) so that's what I did.
-Stir in the chips, then pour into a greased 8×8 pan. [Note: sprinkle extra chocolate chips over the top (you won't be mad you did).]  [Note: I used a 8x9 Pyrex (glass) dish and it was the perfect size for this recipe.]
-Bake 15-18 minutes, then let cool ~20 minutes before cutting. Makes 9-12 brownies.

This are so delicious!  Geof was even impressed!  Super chocolatey, and the texture is fantastic.