Jeff's Carob Decadence Pie

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Crust
2 c raw, unrefined coconut (freeze-dried is best)

6 Apricots, unsulfured (not soaked)

6 Large pitted dates

Filling
2 Large (or 3 small) avocados

6 dates, soaked

6 Tbl raw carob powder

2 Tbl raw cocoa powder (optional)

2 Tbl unrefined coconut oil

Dash of salt

CRUST - put the coconut in an “S” blade food processor and cut until fine. Add dates and apricots and continue processing until the mixture feels moist. Press mixture in a 9” tort pan, evenly distributing on the bottom and fluted sides. The more compact, the better. Place in the refrigerator to “set”.

FILLING - place all of the ingredients in the same food processor and mix until smooth and creamy. Spoon mixture gently into tort shell; be sure to bring mixture up to the sides. Place completed tort in refrigerator for several hours to completely set.

Just before serving, you could garnish the top with sliced bananas, strawberries or kiwi fruit. Push up from the bottom of the tort shell and slice into very small portions. This is very rich and should be considered a “celebration” food.

Variation: layer on top of the crust with sliced bananas, kiwi, or strawberries before putting the filling in to make a pretty slice of pie to serve.

Apply dollops of cashew or almond cream for garnish.

- by Jeff Riedesel

* Comments: Michelle notes that cocoa powder is not raw and it's optional anyway, so don't use it