Chocolate Pudding Pie

Valentine’s Day is always a time when Daniel and I love to enjoy chocolate. Before we created our grain-free 7 Seed Flour, we would splurge on regular chocolate cake, and always hated the way we felt afterward! Instead of cake this year, I wanted to create something new for my valentine who absolutely loves Guiltless chocolate desserts!

This Kaufmann 2 Dark Chocolate Pudding Pie with Homemade Whipped Cream and Raspberries is so much better than any chocolate cake we ever had from a restaurant. I’m so excited for you to have this recipe! The chocolate avocado pudding filling is healthy and filling and the 7 seed crust is Kaufmann 1 and can be used with any type of pie you’d like!

The filling has a rich, dark brown color, so the pop of the red berries and bright white cream is nice to set it off a little. The chocolate filling and whipped cream are Kaufmann 2 because of the honey in the recipe. Enjoy!

7 Seed Crust

Ingredients:
2 1/2 cups Guiltless Flour (you can also use almond flour, if you don’t have our Superfood 7 Seed Flour)
1/4 tsp sea salt
2 whole eggs
2 tbs coconut oil

Directions:
I use a stand mixer for this because that’s what I have, and it works great. But you can also use a food processor.
Put the flour and salt in the bowl of the stand mixer and blend slightly. Stop, add eggs and coconut oil and blend on low-medium until it starts to bind and form a ball.

Spray a 9inch pie pan with cooking spray. Press dough ball out into pie pan to form crust.

Bale at 350 degrees for approximately 15 minutes.

Let cool completely while you make the pudding.

Pudding

Ingredients:
6 small avocados (3 – 3 1/2 cups)
1/2 cup raw honey
2 tbs coconut oil
1/3 cup unsweetened cocoa powder
1/3 cup almond butter
1 tbs ground cinnamon
1 tsp vanilla extract

Directions:
Peel and discard seeds and skins of avocados. Add all the avocado flesh to mixing bowl of stand mixer.

Add in honey, coconut oil, cocoa powder, almond butter, cinnamon and vanilla extract. Turn mixer on medium-high speed with paddle attachment, and blend until completely smooth (I usually let run for about 15-18 minutes on speed 6 or 7, allowing air to get in pudding, making it whipped and creamy).

After crust has completely cooled, spoon all the pudding into pie crust. Smooth top layer with back of a spoon. Chill in fridge, uncovered, for 10-12 hours to allow pudding filling to set up.

Whipped Cream

Ingredients:
1 1/2 cups heavy whipping cream
4 tbs raw honey

Directions:

Chill metal mixing bowl in freezer for at least 15 minutes for best results.

Remove mixing bowl from freezer, pour in heavy cream, blend with hand mixer or stand mixer with whisk attachment. Blend on medium-high until it starts to thicken some.

Turn off mixer, add in honey to bowl. Continue mixing until stiff peaks form, but don’t over mix to avoid getting clumpy.

Garnish pie with berries or chopped nuts and a dollop of whipped cream!

Slice & Enjoy!