Chocolate Ganache and Berry Pie
Summer is here and there are wild berries everywhere. One of my favorite activities is to walk along our rail trails and pick the fresh, wild berries that are being offered up by Mother Nature. The original recipe is from chef, Ooh La Raw. I changed a few things. My husband declared that it was ‘blog worthy’.
Prep time: 20 minutes
Assembly time: 5 minutes
2 cups of fresh berries, assorted
2 cups rolled oats, roasted in a skillet until slightly brown
3 medjool dates
1½ cup of unsweetened cocoa powder
Pinch of salt
1 ½ cup of agave nectar
1/3 cup of raw walnuts
3 teaspoon of vanilla
½ cup of very ripe avocado
For the crust:
process the rolled oats in a food processor until it is like a coarse flour. To the oats, add the dates, ½ cup of the cocoa powder, pinch of salt, and one teaspoon of vanilla. Pulse in the food processor until the mixture comes together. Take a pie pan and coat lightly with coconut oil or earth balance. Spread the crust mixture to cover the pie plate.
For the filling:
In a clean food processor, place the cocoa powder, pinch of salt, two teaspoons of vanilla, ½ cup of the avocado, walnuts, and one cup of agave nectar. Pulse thoroughly. Pour the chocolate ganache on to the pie crust and spread evenly.
Slice a banana and place the slices over the ganache. Macerate the berries with your hand and place over the bananas and ganache layer. Chill in the fridge for a few hours before serving.
Dr. Padma Garvey
The plant-based Doctor Mom