You read correctly, chocolate pie with zucchini.  Last year we made chocolate zucchini bread and it is still a favorite but this chocolate pie can’t be beat for flavor and nutrition.   Nutrition is always the key for me.  Most raw pies are primarily raw cashew based.  While I agree this is better than dairy, I am of the opinion that too much nut fat can be hard on the digestive system.  Even if we pay the extra for raw, organic and then take the time to soak our nuts, we still should eat them in moderation.

Zucchini contains nutrients that aid in digestion, ease constipation, balance blood sugar, maintain both sex and brain hormones and curb overeating.  Like melons, zucchini is mostly water but still provides high amounts of fiber and the vitamins C, A, folate and B6.  It is also a legitimate source of the minerals magnesium, potassium, manganese and copper.  Read More on why zucchini is beneficial.

I spotted a version of this recipe on a raw food webpage and knew with a little tweaking I could load up the nutritional density.    With just a bit more tweaking I was able to convert this wonderful pie filling into creamy fudgesicles.

I almost didn’t get a picture of this creamy pie.  I remembered to take this right before my fork sunk in for a big bite!

RAW CHOCOLATE CREAM PIE 

Crust:

2 cups “Cacao Crunch Superfood Cereal”.  This cereal is from Living Intentions and is sprouted, vegan, nut free, raw and gluten free. (Again, most raw crusts are made with nuts.)

2 Tbl. coconut oil

1 tsp. Himalayan Salt

¼ cup date paste (is preferable since it is low glycemic and low insulin reaction) alt. real organic maple syrup

Blend in a food processor until mixture comes together and can be easily pressed into a pan.  I used an eight inch spring form pan the first time I made this to insure easy removal.  Press mixture into your pan and refrigerate while making the filling.

Pie Filling:

1 ½ cups raw cashews soaked for at least 4 hours and then drained

1 ½ cups chopped zucchini partially peeled

Half an avocado

¼ cup coconut oil

½ cup cacao powder

½ cup of date paste or real maple syrup

½ tsp. Himalayan salt

½ tsp. cinnamon

1 tsp. real vanilla powder

Blend in high powered blender until smooth.  Pour into pan over the crust and freeze.  Thaw before serving, usually an hour or until soft and creamy.   Store in freezer and re-thaw to serve left overs (if there are any).

Don’t forget another zucchini great: Zucchini Hummus!