Chocolate Truffle Pie

After my last disaster with not at all hidden avocados, a friend of mine recommended a recipe for Chocolate truffle pie, made with avocados.  I am a sucker for desserts with hidden veggies (well, really I am just a sucker for desserts, and the hidden veggies mean I can have two slices right?), so I figured I'd try the whole hidden-avocados-in-chocolate-thing again.   



Here is the link from Free Coconut Recipes, if you want to check it out. 


This recipe is great for a lot of different reasons.  Healthy fat.  No white sugar.  No dairy.  No gluten if you wish.  Hidden veggies.  (I know what you are thinking.  There is no way it is going to be any good.  I know the feeling, I am skeptical of any dessert that doesn't contain large amounts of butter.  What?  I learned it from Paula Dean.)  


Here we go.

Ingredients:
1/2 cup water
1/2 cup honey
1/2 cup cocoa  (1/3-1/2 cup cocoa (to taste))
1/8 teaspoon salt   (1/8 -1/4 teaspoon salt (to taste))
1/2 cup expeller pressed coconut oil
2 avocados
1 teaspoon vanilla extract
One 8" graham, crumb, or nut crust

Directions:

Bring water and honey to a boil; add cocoa and salt. Stir until smooth.  Pour into a blender. Add the avocado pulp, coconut oil and vanilla. Blend until smooth. Pour into the pie crust.  Chill in the refrigerator 4 hours or until firm.

This recipe was super easy to make, oh also, I used a store-bought graham cracker crust, so that helped.

I tasted the filling as I was pouring it into the crust, and I could taste the avocado, but I wasn't concerned.  It is not uncommon to taste the hidden veggie in the batter of other desserts.

Here are pics of the finished product. 

The Verdict(s):

First...
          "Mmmm... this is really smooth."
Then...
          "But something is weird.  It's not the right kind of sweet."
 Next was...
          "The second bite is better than the first."
And finally...
          "This is good, once you get your expectations straightened out."



It is good.  I'd really like to try it out on some poor unsuspecting soul... my research team is suspicious of everything I make.  (Gee, I wonder why?!? :))

It's rich and smooth, it's texture is not like a chocolate cream pie, but more like... well, a truffle!  

My research team says he can taste the avocado.  I'm not sure if we just think we can taste it because we know it is in there, or if we can actually taste it.  I do think it tastes more like avocado if it warms up a little bit, so I'd advise to keep it refrigerated until eating.

I will definitely be making this pie again.  I'd like to try it with peanut butter also.  Maybe peanut butter instead of the coconut oil?  I'll let you know how it goes!


UPDATE

I substituted peanut butter for the coconut oil and here is the new verdict:

"I can't taste the avocado, even when I try!"

It was chocolate-peanut butter deliciousness, but it was a little soft, so next time I might add a little coconut oil back in to see if I can firm it up a little bit.  Look for update number 2!