Raw Pumpkin Seed Protein and Chocolate Pie

Despite being slightly challenging, the pumpkin base has a distinct flavour and texture. We highly recommend topping the cake with cacao nibs and pumpkin seeds for extra crunch.
Serving 12 slices.
Prep 35 mins.

Ingredients:

Crust
100g organic almonds, soaked overnight and drained 
1 ripe banana
 
Chocolate filling
2 ripe avocados 
2 tablespoon  that protein Blissful Brown Rice and Raw Cacao Super Protein
2 tablespoons organic coconut oil
A splash of coconut milk, cacao nibs and pumpkin seeds to taste

Method:

Blend crust ingredients in a food processor until they form into a sticky ball.  Using wet hand, press this mixture into the base of a pie pan and set aside.  
Seed and scoop out avocado into the food processor.
Add the protein powder, coconut oil and coconut milk. Blend until smooth.
Spoon avocado mixture onto the crust and spread it evenly.
Put into the freezer for 30 mins before serving.
Store in the fridge and top with cacao nibs when when required.

 

 

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