When we first started dreaming about Sunflower having its own blog, there was one person who came instantly to mind as a guest blogger: Heather Poire of Sunday Morning Banana Pancakes. Heather is a devoted customer and a sunny personality. Her beautiful blog reflects her love of good food and her creativity in the kitchen so we couldn't be more thrilled to have her join our blogging ranks.
Without further ado, here's Heather...
Ever since I can remember there has always been a chocolate cream pie served at every family holiday. I would consider this my Gram's signature dessert. Since her chocolate cream pie consists of Pillsbury pie dough, Jello chocolate pudding and Cool Whip I decided this family classic was long overdue for a healthy makeover. Not only does the "new" version maintain the classic flavors of the original but is brought to a whole new level of tastiness with the addition of Pure New Hampshire Maple Syrup plus a few other surprising ingredients. Maple Syrup, chocolate, whipped coconut cream - I'd say we have a winner!
One of the healthy twists to this pie is that the chocolate pudding is made with Avocados. Yes, avocados - please don't run away! I was skeptical at first too, but trust me, this will be the easiest and most amazing chocolate pudding you have ever made. Organic avocados are blended with raw cacao, pure NH grade B maple syrup and almond milk. No worries if you don't happen to have Raw Cacao Powder in your pantry, cocoa powder can be easily subbed in.
I do, however, highly recommend you try out the Cacao which is full of goodness. Raw Cacao Powder is easily found at Sunflower Natural Foods along with all of the ingredients that make this pie so amazing - one stop shopping!
In this recipe, dates and almonds are blended together replacing your traditional pie crust. Dates are naturally sweet and have an underlying tone of caramel which pairs nicely with the chocolate and maple syrup. Not only is the crust super healthy, it's gluten free too!
Have you ever made your own whipped cream out of coconut milk? It is easier than you might think - simply prep your ingredients the night before and you will be ready to roll the following morning. Two cans of full fat coconut milk (organic is best) are chilled in the fridge then whipped up with a little powdered sugar and vanilla extract. It takes all my willpower not to devour the entire bowl of whipped cream in one sitting - yes, it is that good.
Once you fill the crust with the chocolate pudding it is smothered with a healthy dose of coconut whipped cream. Then, for the finishing touch, the pie is drizzled with pure NH grade B Maple Syrup and sprinkled with maple sugar. Grade B is my preferred syrup, it has a more in-depth flavor than Grade A - however, any grade will work as long as it is Pure Maple Syrup.
It is best to allow the pie to set/firm up in the fridge for at least a couple of hours, overnight if possible. This makes for an easier time cutting and serving.
With Easter right around the corner this pie is the perfect dessert to share with friends and family.
Maple Chocolate Cream Pie
Vegan, Gluten Free, High Raw
Serves 6-8
You will need:
for the "crust"
18 dates, pitted
3/4 cup raw unsalted almonds
for the avocado chocolate pudding
2 ripe organic avocados
2/3 cup Grade B Pure NH Maple Syrup
1/2 cup almond milk/hemp/flax (any non dairy milk)
1/2 cup raw cacao
for the coconut whipped cream
2 cans full fat organic coconut milk, chilled
4 tbsp vegan powdered sugar (optional)
1 tsp pure vanilla extract
optional for garnishing
1 tsp grade B pure NH maple syrup
Maple Sugar
Chocolate shavings
Assembly:
The night before, place cans of coconut milk in the fridge & the beaters and mixing bowl in the freezer that you will use for the coconut whipped cream.
To make the Crust
In the bowl of your food processor fitted with an S blade, place pitted dates and almonds and process until dates and almonds hold shape when squeezed in the palm of your hand - about 2-4 minutes.
Line a pie dish with parchment or wax paper (do not skip this step, plastic wrap can be used too!)
Place the date/almond mixture in the pie plate and firmly press down working the mixture up the sides of the pie plate. Set crust aside.
To make the Avocado Chocolate Pudding
In the processor (rinsed if needed) add all ingredients and process until very smooth and creamy - about 3 minutes. Scrape sides down about half way through if needed. Evenly spread the Chocolate Pudding into the pie crust. Place in fridge.
To make the Coconut Whipped Cream
Very carefully, remove the 2 cans of coconut milk from the fridge and open the cans. You will notice that all the solid cream has risen to the top and the "coconut milk" has fallen to the bottom. With a spoon, very carefully scoop out the cream, careful not to take on any coconut "milk" when scooping out the cream. Place the cream from both cans in the mixing bowl that was in the freezer and whip on high with a stand or hand mixer with the attachment (whisk beaters) from the freezer. The cream will magically transform into whipped coconut cream in about 2-4 minutes (scrape down sides if needed). Once you have reached the consistency of whipped cream, turn off the mixer and add in the powdered sugar (if using) and the vanilla extract. Whip an additional minute.
Remove the pie from the fridge and pile on the coconut whipped cream, spreading evenly over the chocolate layer.
Drizzle with Pure NH Maple Syrup and sprinkle with maple sugar or chocolate if desired.
Cover pie with plastic wrap and allow to hang out in the fridge for at least 2 hours, overnight is best.
All ingredients to make this pie can be found at Sunflower!
Thank you so much for this tasty recipe, Heather! For those of you who would like to give this recipe a try, you have just enough time to make it for Easter. Stop in for your ingredients soon!
Health & happiness,
* Post and pictures by Heather Poire
