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Chocolate Fudge Icebox Pie

chocolate-fudge-icebox-pieThis dessert takes 5 minutes to make. It’s stunning, delicious, and you are absolutely going to want to make it for every special occasion. Ayurveda, the traditional medicine of India, states that coconut oil, is one of the easiest fats to digest, especially at times of over-indulgence such as around holidays.

Like with all recipes, make this one your own. If you want to use all walnuts in the crust, please do. If you can’t do nuts, try soy granules or bread crumbs instead. We carry the Shiloh Farms Deglet Noor dates. They are a drier date, perfect for this recipe, and the pit is easy to remove, too. Here’s an opportunity to use the psyllium husks from the Adapting the Life Changing Bread from our February 2016 newsletter.

Serves 10-12                                                             

½ C walnuts ¾ C coconut oil
½ C macadamias ¾ C maple syrup
1 C Deglet Noor dates, pitted 1 C raw cacao powder
1/8 tsp good salt like Himalayan or Celtic 1 tsp pure vanilla extract
3 Tbsp psyllium husk powder  

Place walnuts and macadamias into food processor. Using the steel blade, pulse to a coarse chop. Add pitted Deglet Noor dates together with salt. Pulse to incorporate dates. Add psyllium and pulse. Press all but about ¼ C of the crust mixture into a roughly 9-inch greased pie plate. Save that ¼ C to garnish the pie.

To make the chocolate filling, warm the coconut oil and then blend it with the maple syrup, cacao powder and vanilla. I used my Vitamix, but the food processor works, too. Either machine will give you a velvety consistency. Spoon chocolate filling into crust. Garnish with reserved topping. Place in freezer at least 2 hrs. Slice, enjoy!

Organic and fair trade chocolate means no child labor, no child slaves were used. It means fair wages, and that the chocolate you buy is grown without chemicals, whereas conventionally grown cocoa is one of the highest pesticide-using crops.  Don’t you think it behooves us to think about our food choices?

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