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    2.10.12
    Hail Merry Raw Chocolate Pudding Valentine Pie

    Special occasions make it hard to eat healthy, let alone gluten-free, vegan or raw. This Valentine’s Day, declare your love with this delicious, decadent Raw Chocolate Pudding Pie made with a crust of Hail Merry Macaroons. Yes, the whole pie is gluten-free, vegan and raw – even the macaroons! Experience this harmonious marriage of taste and health in your mouth! Chocolate + organic coconut oil = xoxo from Hail Merry.

    Crust:

    Ingredients:

    • 6-20 Hail Merry Chocolate Macaroons (use Blondes for a more traditional crust)

    Directions:

    1. Bring macaroons to room temperature and press evenly into 8 or 9-inch pie pan.

    2. Use the bottom of a glass cup to help smash macaroons into place and Refrigerate until ready to fill.

    Chocolate Pudding (Adapted from Matthew Kenney’s Milk Chocolate Pudding Recipe):

    Ingredients:

    • 2 large avocadoes, pitted and contents scooped out
    • 1 cup water
    • 1 tablespoon raw almond nut butter (or any nut butter)
    • ¾ cup raw agave nectar
    • ¾ cup organic dark cocoa powder or raw cacao
    • 1 teaspoon vanilla extract
    • 2 tablespoons organic coconut oil, melted
    • ¼ teaspoon cinnamon
    • ¼ teaspoon sea salt

    Directions:

    1. Blend all ingredients in a blender (Vita-Mix) until smooth.

    2. Place pudding into prepared Macaroon crust. Refrigerate while preparing topping.

    Raspberry Coulis:

    Ingredients:

    • 1 cup frozen organic raspberries (or 1 ¼ cup fresh)
    • 1 tablespoon raw agave nectar

    Directions:

    1. Combine all ingredients in a food processor or blender until well combined. If desired, press mixture through a fine mesh strainer for a smooth consistency.

    2. Pour on top of pie in the middle and spread evenly and decoratively.

    3. Serve immediately or refrigerate. The pie is best consumed within 2 days. Feed your body royally with Hail Merry!

    For more recipes,  go to the Hail Merry Blog.

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