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BTD Forums  /  Cook Right 4 Your Type  /  Chocolate Pie with Nut Crust
Posted by: Drea, Friday, October 18, 2013, 2:04am
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.

Posted by: ABJoe, Friday, October 18, 2013, 2:11am; Reply: 1
I think you should be able to sub ghee in this recipe...
Posted by: Averno, Friday, October 18, 2013, 11:02am; Reply: 2

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?
Posted by: Dianne, Friday, October 18, 2013, 11:32am; Reply: 3
Ghee or rice bran oil. Rice bran oil does not have a strong flavour, rather a neutral flavour.  :)
Posted by: Drea, Friday, October 18, 2013, 1:16pm; Reply: 4
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)!
Posted by: Peppermint Twist, Friday, October 18, 2013, 2:57pm; Reply: 5
I wonder how the crust would turn out if you left out the baking soda?
Posted by: Chloe, Friday, October 18, 2013, 3:01pm; Reply: 6
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.


Posted by: ruthiegirl, Friday, October 18, 2013, 5:54pm; Reply: 7
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.)
Posted by: Henriette Bsec, Friday, October 18, 2013, 6:24pm; Reply: 8
I have servral times made raw chocolate pie where I didnĀ“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  :B
Posted by: cindyt, Saturday, October 19, 2013, 4:48am; Reply: 9
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??
Posted by: cajun, Saturday, October 19, 2013, 6:57pm; Reply: 10
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! :)
Posted by: Drea, Sunday, October 20, 2013, 4:36am; Reply: 11
Coconut is an avoid...for me... ::) Though I have to say, I really love coconut flavor...
Posted by: Peppermint Twist, Monday, October 21, 2013, 5:39pm; Reply: 12
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.  (think)
Posted by: Jane, Monday, October 21, 2013, 6:48pm; Reply: 13
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?
Posted by: Peppermint Twist, Thursday, November 7, 2013, 5:24pm; Reply: 14
^ Definitely, Jane, you creatively brilliant girl, you.   :K)
Posted by: Xuxuzinha, Monday, November 11, 2013, 3:12pm; Reply: 15
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!
Posted by: Drea, Tuesday, November 12, 2013, 7:05pm; Reply: 16
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!
Posted by: purlgirl, Monday, November 18, 2013, 6:00am; Reply: 17
Sounds wonderful. How did it turn out?
Posted by: yaeli, Monday, November 18, 2013, 9:06am; Reply: 18
Re the avocados, for us who can't have them, could it work if we triple the almond butter and add water? (think)


[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} :) ::) ]
Posted by: ruthiegirl, Monday, November 18, 2013, 3:42pm; Reply: 19
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.
Posted by: Jane, Monday, November 18, 2013, 4:27pm; Reply: 20
Avocado is an avoid for secretors.
Posted by: Chloe, Monday, November 18, 2013, 4:44pm; Reply: 21
Quoted from Jane
Avocado is an avoid for secretors.


I'm a secretor and avocado is a diamond.


Posted by: ruthiegirl, Monday, November 18, 2013, 4:56pm; Reply: 22
Avocado is neutral (or is it beneficial?) for O nonnies and "avoid" for O secretors.
Posted by: Drea, Monday, November 18, 2013, 6:31pm; Reply: 23
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.

Posted by: ABJoe, Monday, November 18, 2013, 6:32pm; Reply: 24
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...
Posted by: Drea, Monday, November 18, 2013, 6:48pm; Reply: 25
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...
Posted by: Jane, Monday, November 18, 2013, 7:21pm; Reply: 26
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.
Posted by: yaeli, Thursday, November 21, 2013, 7:54am; Reply: 27
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! (drool)(angel)
Posted by: ruthiegirl, Thursday, November 21, 2013, 1:34pm; Reply: 28
Friday night was always the one time we had chicken during the week, back when I thought it was healthier to eat less meat.
Posted by: deblynn3, Thursday, November 21, 2013, 3:37pm; Reply: 29
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
Posted by: prunella, Friday, November 22, 2013, 1:36am; Reply: 30
I am intrigued. Would eggwhite bind it together and add crispiness?
Also, how powdery do you make the pecans?  
Posted by: Xuxuzinha, Thursday, November 28, 2013, 1:18pm; Reply: 31
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!!!!

Posted by: ruthiegirl, Tuesday, December 3, 2013, 2:18pm; Reply: 32
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.)
Posted by: Xuxuzinha, Tuesday, December 3, 2013, 2:50pm; Reply: 33
So that's the secret with rice flour, I never understood why my gravy wouldn't thicken up :-)
Posted by: ruthiegirl, Tuesday, December 3, 2013, 3:18pm; Reply: 34
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.)
Posted by: Spring, Tuesday, December 3, 2013, 6:25pm; Reply: 35
With all those walnuts, maybe the person was trying to raise the pH.
Posted by: san j, Wednesday, December 4, 2013, 1:56am; Reply: 36
Chocolate Pudding Pie.
Chocoloate Cream Pie.

Didn't quite know what to make of "Chocolate Pie" - is that a regional thing?
Posted by: Drea, Wednesday, December 4, 2013, 3:55am; Reply: 37
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".
Posted by: cat2, Wednesday, December 4, 2013, 6:11pm; Reply: 38
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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