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Choc-cado pie

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8 portion(s)


  • 120 g raw almonds
  • 120 g sunflower seeds
  • 10 Pitted medjool dates
  • 70 g cacao powder (raw chocolate)


  • 2 lg avocado halves, peeled
  • 2 med bananas
  • 2 Meat of young Thai coconuts
  • 40 g extra virgin coconut oil
  • 1 tsp vanilla extract or 1 tsp vanilla bean paste
  • Pinch sea salt
  • 6
  • 7
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9

Recipe's preparation

  1. Rinse and drain almonds well.Place in TM bowl and chop for 20 seconds on speed 8.Add sunflower seeds.Chop for 10 seconds on speed 8.Add pitted dates and 40 g cacao powder, combine for 20 seconds on speed 6.Scrape down bowl a couple of times if necessary.  Pour into 9” fluted pie dish with removable base.Refrigerate while making filling

  2. Combine avocado, bananas, coconut flesh and 30 g cacao powder. Mix for 30 seconds on speed 8.Scrape down sides.Add honey, coconut oil and salt.Mix for 20 seconds on speed 6.

    Pour into pie shell; sprinkle with cacao nibs and freeze for at least 2 hours or until needed.

    May be kept in the freezer for up to 3 months.

    Allow to stand on the bench if totally frozen for 1 hour to soften before serving.

    Serve with cashew nut cream (see Rawlicious recipe book.)


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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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