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Chocolate Pie with Nut Crust  This thread currently has 1,997 views. Print Print Thread
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Drea
Friday, October 18, 2013, 2:04am Report to Moderator Report to Moderator

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I found a great (looking) recipe for a compliant (for me) dessert, with the exception of the coconut oil. What do you think I could sub?

Crust:
2 1/2 cups walnuts
1 teaspoon baking soda
1/4 teaspoon sea salt
2 Tabelspoons butter (or ghee), melted

Chocolate Pudding:
2 large avocados, pitted and skins removed
1 cup water
1 Tablespoon almond butter
3/4 cup honey (or agave)
3/4 cup cocoa powder
1 teaspoon vanilla extract
2 Tablespoons coconut oil
1/4 teaspoon cinnamon
1/4 teaspoon sea salt

Preheat oven to 350 degrees F. In a food processor, blend walnuts, baking soda and sea salt until finely ground. Add butter and pulse until mixed well. Scrape the batter into a 9-inch pie plate. Press crust out and up the sides evenly with your fingers. Place vrust and pan on a cookie sheet (to keep the bottom from burning) and bake for 25 minutes. Remove from oven and cool completely before filling. Blend all pudding ingredients in a food processor or blender until smooth. When crust is cool, pour pudding into crust and refrigerate.



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ABJoe
Friday, October 18, 2013, 2:11am Report to Moderator Report to Moderator

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I think you should be able to sub ghee in this recipe...


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Averno
Friday, October 18, 2013, 11:02am Report to Moderator Report to Moderator

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I like this recipe. but can't have avocados, either.

I used to eat chocolate pudding made with tofu and a packet that contained cocoa, sugar, and some sort of stabilizer (gelatin? Sheesh, health food!). I wonder if making this mix by scratch substituting some arrowroot for the gelatin wouldn't give decent results. Maybe it would set up OK?
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Dianne
Friday, October 18, 2013, 11:32am Report to Moderator Report to Moderator

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Ghee or rice bran oil. Rice bran oil does not have a strong flavour, rather a neutral flavour.  
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Drea
Friday, October 18, 2013, 1:16pm Report to Moderator Report to Moderator

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So you think the coconut oil is just for fat? I was thinking it might be for stability, as it's hard when cold (but then again, so is ghee)!


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Peppermint Twist
Friday, October 18, 2013, 2:57pm Report to Moderator Report to Moderator

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I wonder how the crust would turn out if you left out the baking soda?


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Chloe
Friday, October 18, 2013, 3:01pm Report to Moderator Report to Moderator

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Quoted from Drea
So you think the coconut oil is just for fat? I was thinking it might be for stability, as it's hard when cold (but then again, so is ghee)!



It's only 2 T of Coconut oil for a whole pie.  I think the ghee should work fine once refrigerated.




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ruthiegirl
Friday, October 18, 2013, 5:54pm Report to Moderator Report to Moderator

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I don't think you can just substitute silken tofu for the avocado. Something similar would work, I'm sure, but I don't think it would be in the same exact proportions. You'd need a new recipe, though this one could be used as a "starting point" if you like to experiment in the kitchen.

Avocado gets ruined when heated; tofu does not. You could puree silken tofu with eggs and/or rice flour and then cook the mixture for a thicker consistency. I'm not sure it would work  better if you cooked it on the stovetop then poured into the prepared crust, or if you assembled it and then just baked it (and then, whether or not you'd want to pre-bake the crust.)


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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Henriette Bsec
Friday, October 18, 2013, 6:24pm Report to Moderator Report to Moderator

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I have servral times made raw chocolate pie where I didn´t bake the pie shell - but mixed nuts, dates and coconut/ghee.
Made a pie filling from avocad, honey, cocoa and either cream or coconut crem extremely yummy but sadly not OK for me ) where did all teh avocados go  


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cindyt
Saturday, October 19, 2013, 4:48am Report to Moderator Report to Moderator

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Quoted from Peppermint Twist
I wonder how the crust would turn out if you left out the baking soda?


I was wondering why it's in there??
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cajun
Saturday, October 19, 2013, 6:57pm Report to Moderator Report to Moderator

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Drea,
Is coconut oil an avoid for you? It is neutral for me...and Chloe is right, not much for a whole pie...
Anyway, good recipe!


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Drea
Sunday, October 20, 2013, 4:36am Report to Moderator Report to Moderator

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Coconut is an avoid...for me... Though I have to say, I really love coconut flavor...


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Peppermint Twist
Monday, October 21, 2013, 5:39pm Report to Moderator Report to Moderator

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Quoted from Peppermint Twist
I wonder how the crust would turn out if you left out the baking soda?
Quoted from cindyt
I was wondering why it's in there??


Exactly/me too.  


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Jane
Monday, October 21, 2013, 6:48pm Report to Moderator Report to Moderator

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I make nut crusts often out of ground up pecans.  I just "butter" the pie plate with ghee and grind the pecans in a magic bullet and if necessary (depends on the nuts) add a very small amount of turbinado sugar.  I don't know why you'd need the baking soda either.

No idea about the coconut oil.  I think ghee would work.  Worth a try?
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Peppermint Twist
Thursday, November 7, 2013, 5:24pm Report to Moderator Report to Moderator

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^ Definitely, Jane, you creatively brilliant girl, you.  


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Xuxuzinha
Monday, November 11, 2013, 3:12pm Report to Moderator Report to Moderator

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I was about to say Walnut oil to replace the coconut one, but I didn't know that coconut oil was hard when cold... So I guess ghee is the best substitute.

This recipe sounds absolutely delicious and I can't wait to try it out!
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Drea
Tuesday, November 12, 2013, 7:05pm Report to Moderator Report to Moderator

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Am making this pie today. A couple of notes:
I used pecans instead of walnuts, and didnt use baking soda in crust. Crust was VERY moist and took longer than 25 mins to bake.

I used ghee in place of coconut oil and veg glycerine in place of honey/agave. Note: 3/4 cup of veg gly was TOO sweet.

I also used three medium avocados in place of 2 large.

I used 1 cup of cocoa powder.

The pudding filling is delicioso!


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purlgirl
Monday, November 18, 2013, 6:00am Report to Moderator Report to Moderator

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Sounds wonderful. How did it turn out?
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yaeli
Monday, November 18, 2013, 9:06am Report to Moderator Report to Moderator

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Re the avocados, for us who can't have them, could it work if we triple the almond butter and add water?


[I grew on cooked chocolate pudding! It was the regular dessert in Shabbats' evenings supper, and was made of milk, cocoa, sugar and corn flour...  {sigh} ]


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ruthiegirl
Monday, November 18, 2013, 3:42pm Report to Moderator Report to Moderator

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You had dairy Friday night dinners growing up?

Avocado has a unique  texture when mashed. I don't think you can replace it so easily with other ingredients; I think you'd need a completely new recipe.

BTW, I've made chocolate pudding with almond milk and rice flour in place of the dairy milk and corn starch.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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Jane
Monday, November 18, 2013, 4:27pm Report to Moderator Report to Moderator

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Avocado is an avoid for secretors.
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Chloe
Monday, November 18, 2013, 4:44pm Report to Moderator Report to Moderator

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Quoted from Jane
Avocado is an avoid for secretors.


I'm a secretor and avocado is a diamond.




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ruthiegirl
Monday, November 18, 2013, 4:56pm Report to Moderator Report to Moderator

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Avocado is neutral (or is it beneficial?) for O nonnies and "avoid" for O secretors.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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Drea
Monday, November 18, 2013, 6:31pm Report to Moderator Report to Moderator

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Quoted from purlgirl
Sounds wonderful. How did it turn out?


It tasted great! The "crust" never crusted, even though I baked it for much longer than the recipe called for...so I gave up and ate it anyway...

Jane, I'll try your version of the no-bake nut crust next time...I'm making the same recipe for Thanksgiving.



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ABJoe
Monday, November 18, 2013, 6:32pm Report to Moderator Report to Moderator

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Quoted from Jane
Avocado is an avoid for secretors.

For all except Type A per the BTD, this is correct.  

However, many now use GTD or SWAMI and many of the BTD rules don't apply as concretely as they once did...


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Drea
Monday, November 18, 2013, 6:48pm Report to Moderator Report to Moderator

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Quoted from Jane
I make nut crusts often out of ground up pecans.  I just "butter" the pie plate with ghee and grind the pecans in a magic bullet and if necessary (depends on the nuts) add a very small amount of turbinado sugar.


Jane, is this a no-bake crust? The chocolate pudding might lend itself better to a more "crusty" crust...


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Jane
Monday, November 18, 2013, 7:21pm Report to Moderator Report to Moderator

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I don't know Drea.  I've used it for both pecan and pumpkin pies and I kind of like the fact that the longer the pie sits around the moister and more delicious the crust gets.  My baking skills are pretty basic.  
My sons love the pie though.  In fact my younger son asks for it often so it does taste good.  I just use the ground up pecans, a bit or turbinado sugar (really just a pinch) and the ghee.  For the filling, I use the recipe on the organic pumpkin (either canned or in a box now) and add a little vanilla.  I decorate the top with a few pecans.
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yaeli
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Quoted from ruthiegirl
You had dairy Friday night dinners growing up?

Avocado has a unique  texture when mashed. I don't think you can replace it so easily with other ingredients; I think you'd need a completely new recipe.

BTW, I've made chocolate pudding with almond milk and rice flour in place of the dairy milk and corn starch.
Yes we did, alway milchig. In my family we never ate meat or chicken in the evenings, not even in Shabbat evenings, except once a year: in Seder Pesach.

Thanks for your reply! Good for you on the non-dairy chocolate pudding!


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ruthiegirl
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Friday night was always the one time we had chicken during the week, back when I thought it was healthier to eat less meat.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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deblynn3
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didn't read all posts, but if the crust won't hold together, mix the ghee, nut meal, and a few dates or figs using a food processer or blinder. Also might need to sit in the refrigeration for a couple of hours before adding filling


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prunella
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I am intrigued. Would eggwhite bind it together and add crispiness?
Also, how powdery do you make the pecans?  




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Xuxuzinha
Thursday, November 28, 2013, 1:18pm Report to Moderator Report to Moderator

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Quoted from ruthiegirl
BTW, I've made chocolate pudding with almond milk and rice flour in place of the dairy milk and corn starch.



Please do share the recipe!!!!

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ruthiegirl
Tuesday, December 3, 2013, 2:18pm Report to Moderator Report to Moderator

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I don't really have the recipe anymore, as it's been years since I made it. I basically took a recipe for chocolate pudding, substituting almond milk for the dairy milk it called for, and rice flour for the cornstarch (using twice as much flour as it called for starch.)


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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Xuxuzinha
Tuesday, December 3, 2013, 2:50pm Report to Moderator Report to Moderator

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So that's the secret with rice flour, I never understood why my gravy wouldn't thicken up
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ruthiegirl
Tuesday, December 3, 2013, 3:18pm Report to Moderator Report to Moderator

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That's the trick with ANY flour. I first read that advice in regards to "all purpose flour"- how to thicken a gravy if you're out of corn starch but have flour or vice versa. And I've since found that rice flour and wheat flour work in a 1:1 ratio when thickening liquids (rice flour is MUCH more delicate in baked goods and requires some extra care with doughs and batters.)


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Spring
Tuesday, December 3, 2013, 6:25pm Report to Moderator Report to Moderator

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With all those walnuts, maybe the person was trying to raise the pH.


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san j
Wednesday, December 4, 2013, 1:56am Report to Moderator Report to Moderator

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Chocolate Pudding Pie.
Chocoloate Cream Pie.

Didn't quite know what to make of "Chocolate Pie" - is that a regional thing?


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Drea
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Quoted from san j
Chocolate Pudding Pie.
Chocoloate Cream Pie.

Didn't quite know what to make of "Chocolate Pie" - is that a regional thing?


That's just how the recipe was listed on the Natural Grocer's 2013 Calendar for December...

The second time I made it, using WAY less sweetener, it was much better...though I still would like to perfect the "crust".


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cat2
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Quoted from Dianne
Ghee or rice bran oil. Rice bran oil does not have a strong flavour, rather a neutral flavour.  


I recently discovered rice bran oil for frying and it's lovely, a good find, as you say mild and I don't find any specific taste - which I do with sunflower and rapeseed oils (avoids for me anyway!).

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