Chocolate Pudding Pie
My kids love to ask me “would you rather” questions. “Mom, would you rather wear shoes too tight for the rest of your life or have no shoes at all?” “Mom, would you rather go skiing in a swimming suit or swimming in a snow suit?” “Mom, would you rather read a really boring book or watch a really boring movie?”.
Honestly, I really don’t like most “would you rather questions” my kids ask, they stress me out! Would you rather have this terrible experience or this terrible experience. I would rather pick NO terrible experiences, thank you! Ok, no shoes is not that terrible, if there’s not 3-feet of snow outside.
My kids did ask me one would you rather question that I didn’t mind so much. “Mom, would you rather eat cake or pie”. Ah, a question that doesn’t give me stress! I love cake, I love healthy cake even more. Especially my G.F., dairy free, date sweetened cake in my dessert cookbook! But, if you offer me pie and cake, I will almost always go for the pie, especially if it is a heathy (or healthier) pie!
This pie is sweetened with dates, they are by far my favorite sweetener ever. I get my dates from Azure standard and I buy them about 2-3 times a year in large bulk amounts. This is because dates are my favorite and main sweetener, if you are new to using dates start with a smaller amount to make sure you use them. You can buy dates from Azure here. I buy pre pitted dates, but that doesn’t mean dates always come pre-pitted. Sometimes the machines miss a few, so always chop up your dates to check for missed pits. Also remove any “caps” or hard stem ends from dates, these can really mess with the texture of your foods.
If you choose to buy pitted dates, don’t throw the pits away! Date pits can be roasted and be used as a coffee replacement!
Here is the recipe for chocolate pudding pie, let me know if you make it, I love feed back!
Butterfinger Bars
Ingredients
Crust
- 110 g peanut butter
- ⅓ cup real maple syrup
- 1 tsp vanilla
- 10 g butter
- 1 TBSP coconut flour
- 95 g corn flakes
Topping
- 1 bar HU Chocolate
- 20 g peanut butter
Instructions
- Mix crust ingredients, crushing corn flakes as you mix.
- Press into a pan and chill.
- Melt chocolate with additional peanut butter and spread on top.
- Chill for 3-5 hours. Cut and serve. Store in airtight container chilled.
2 cups cream or coconut cream
1 cups milk or nut milk
1.5 cups dates (pitted)
1/2 cup arrow root
1/2 cup cacao powder
2 tsp vanilla
Pinch of sea salt
Crust
1.5 cups almond flour
1/4 cup cacao powder
3 TBSP butter or coconut oil, softened
Pinch of quality salt
1 TBSP maple syrup (if you want the crust sweeter, add 2 TBSP coconut sugar)
Make dough, press into 9 inch pan (for a crust with edges, you can use this recipe for a larger pie too if only a base crust with no sides)
