Black Cherry, Raw Chocolate Pie

About that raw chocolate pie I made last weekend. Passed down from a friend at a potluck for Summer Solstice years ago, herein lies my own twist on what was originally to-die-for. I often am experimenting with raw/vegan cuisine for various reasons. Shockingly tasty. One can indulge more or less healthily. No butter? No way! This is what my mantra most usually is. Although, the baking/non-baking of treats this way is very interesting to me as a foodie and slow thyroid avenger = slow metabolism. Especially when stumbling across such gluten-free, gourmet goddesses as  Elana Amsterdam of Elana’s Pantry. *Swoon* Of course, I still bake with all the unabashed; buttery, sugary, white flour tradition of our grannies. Because, it’s DELICIOUS. It pays homage. Some things should just not be messed with and it’s all about moderation. Right? I’ve never been one to conform, be restricted and convert to a disciplinary way of anything in life. Never mind food! To me, cooking and baking is creating. It is an art-form where love is a constant, major ingredient; in and of it-self.

Once one learns the basics and runs the gamut of following recipies point by point; success is eminent in creating one’s own signature dishes that nourish, satisfy and bring  joy to loved ones. Passion and a desire to learn required. When I come across a recipe that’s all healthy and what-not, I can’t wait to put my spin on it. Or be inspired by it and come up with something entirely my own. Especially during this wondrous time when Mother Earth is in such bountiful harvest. Ah, the fresh greens and sweet fruits of summer! Having a major love-affair/addiction to chocolate, the pairing of fruit and chocolate = pure  bliss. I am a serious chocoholic though, none of this candy bar nonsense. While I try not to discriminate, I do prefer the dark, potent, rich unadulterated kind. Light and milky, bah! T’is for the weak! Camimo is my fave, fair-trade, organic and totally decadent. Best with a glass of red wine. Slight digression here; while on the chocolate train, lets do get on with this raw chocolate pie business already, hmmm?

Topping

4 ripe avocado, mashed
1 1/2 cup of pitted, roughly mashed black cherries (we have 2 trees in our back of different variety. The other is a Rainier.)
1 1/2 teaspoon vanilla
3/4 cup agave nectar
3/4 cup dark dutch cocoa
1 cup almond butter
4 tablespoons coconut oil, melted

Crust

1 1/2 cup almond flour
2 tablespoon cinnamon
4 tablespoons coconut oil, melted
6  tablespoons agave nectar
2 cup oats, ground

Grind oats in a food processor. Add the almond flour, cinnamon, 4tbp of coconut oil and 6tbsp of agave nectar and blend. Pat and smoosh the mixture into a 10 inch spring form pan to produce a crust.

In the food processor blend the avocado; black cherries, 3/4 cup agave nectar, vanilla, dark dutch cocoa, almond butter and 4 tbsp of coconut oil to make the topping. Spread on top of crust. Top with either raspberries/strawberries/cherries and garnish with fresh sprigs of mint. I used chocolate mint from my herb garden. Chill for 3-4 hours. DEVOUR (with), or gift (to) loved ones.