Special occasions make it hard to eat healthy, let alone gluten-free, vegan or raw. Declare Your Love with this delicious decadent Raw Chocolate Pudding Pie made with a crust of Hail Merry Macaroons. Yes, the whole pie is gluten-free, vegan and raw- even the macaroons! Experience this harmonious marriage of taste and health in your mouth! Chocolate + Organic Coconut Oil= xoxo from Hail Merry.
16-20 Hail Merry Chocolate Macaroons (use Blondes for a more traditional crust)
Bring macaroons to room temperature and press evenly into 8 or 9-inch pie pan. Use the bottom of a glass cup to help smash macaroons into place. Refrigerate until ready to fill.
(Adapted from Matthew Kenney’s Milk Chocolate Pudding Recipe)
2 large avocadoes, pitted and contents scooped out
1 cup water
1 tablespoon raw almond nut butter (or any nut butter)
¾ cup organic maple syrup
¾ cup organic dark cocoa powder or raw cacao
1 teaspoon vanilla extract
2 tablespoons organic coconut oil, melted
¼ teaspoon cinnamon
¼ teaspoon sea salt
Blend all ingredients in a blender (Vita-Mix) until smooth.
Place pudding into prepared Macaroon crust. Refrigerate while preparing topping.
1 cup frozen organic raspberries (or 1 ¼ cup fresh)
1 tablespoon local raw honey
Combine all ingredients in a food processor or blender until well combined. If desired, press mixture through a fine mesh strainer for a smooth consistency. Pour on top of pie in the middle and spread evenly and decoratively. Serve immediately or refrigerate. The pie is best consumed within 2 days. Feed Your Body Royally with Hail Merry!
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For More Recipes go to Hail Merry Blog .