Avocado Chocolate Silk Pie -Two Ways!

Gluten-free, Sugar-free, Dairy-free, Low FODMAP

Yields 6 Servings

If you haven’t figured it out yet, I love sweets and I love chocolate. BUT, I don’t eat sugar and have been on a sugar-free diet since late 2008 when an elimination diet for a candida overgrowth revealed it as a trigger for my eczema and psoriasis. 

It’s been quite the journey. Hard to believe it's now been close to 14 years. What started as a whole approach candida detox and food elimination diet lasting months, ended with the realization that I couldn't eat sugar, corn syrup, or artificial sweeteners without reaction. But as a result I’ve come across some great recipes and learned a lot along the way. 

This recipe has been with me for about 10 years now and I love it. It's a real gem. It’s full of healthy natural fats and whole raw food ingredients. Over time I’ve modified it as I’ve learned more about our gut health and how different foods interact with our microbiome. You will also see that I’ve included two options for the crust of this recipe. Many raw gluten-free crusts use dried fruit like dates and apricots along with nuts and coconut etc. These are very tasty. However, since I discovered a true sensitivity to FODMAPS in the past 5 years I've adapted my crust recipe to not use the dried fruit. If your body can handle it, dried fruits are a fantastic natural option to add sweetness. Also, this style of crust is great for replacing the typically graham cracker crust.

Now the other option is a traditional style of pie crust. I have a fantastic Gluten-Free Pie Crust recipe that I like to use. I made the pecan and coconut crust for the recipe in the pictures below.

I hope you enjoy this recipe as much as I do. Say YES to health, happiness, and you with The Yes Lifestyle.