GLOW

As my birthday was approaching this year, I decided that I wasn't really up for a second birthday without dessert, so I experimented with a few ideas in the weeks preceding the big day. Ice cream served as the treat on my actual birthday, but I wanted something that I could practically serve to a larger crowd during my birthday party. While experimenting with ice cream recipes a couple of weeks ago, I came up with an avocado base that tasted pretty wonderful both chilled as a pudding, and frozen as an ice cream. I started to daydream of a crust that would compliment and cradle the vibrant green filling, and brought that lovely dream into reality this last Saturday, just in time for my guests. (I've used Kim's crust recipe here as a reference for measurements for most of my pie experiments.) Although I am really happy with this recipe, I also think that it will welcome modifications according to your taste. The refreshing mix of peppermint, lemon zest and cardamom would really be complimented by the addition of freshly shaved coconut, maybe some chopped pistachios, and even a bit of orange or lime zest. Pistachios are the only members of that list that I can enjoy, but I forgot to grab some from the store. A friend also suggested a bit of sea salt, which could be pretty wonderful in the form of a coarse blend sprinkled on top. So this can be a bit of a "choose your own adventure" recipe...would you like pudding? a pudding pie? or a frozen ice cream pie? I served this at my party as a frozen pie, but I might try it as a slightly more messy, but equally satisfying pudding pie next time.

This is my second submission to Ricki & Kim's SOS Challenge for the month, the challenge ingredient being coconut oil.

PUDDING/FILLING

6 AVOCADOS

3/4 CUP UNSWEETENED HEMPMILK (OR NON-DAIRY MILK OF YOUR CHOICE)

6 TBS (OR 3/8 CUP) COCONUT OIL

3 TSP CARDAMOM

1 1/2 TSP PEPPERMINT FLAVOR

1/2 TSP VANILLA POWDER

A SCANT 1/2 TSP OF STEVIA

3 PINCHES OF SEA SALT

ZEST OF 2 LEMONS

JUICE OF 1/2 A LEMON

PIE CRUST

1/2 CUP RAW CASHEWS

1/2 CUP RAW MACADAMIA NUTS

1/2 CUP TAPIOCA FLOUR/STARCH

1/2 CUP SORGHUM FLOUR

2 TBS COCONUT FLOUR

1/4 TSP SEA SALT

1/4 TSP VANILLA POWDER

PINCH OF STEVIA POWDER

4 TBS COCONUT OIL

5 TBS WATER

ZEST OF 1 LEMON

FOR THE PUDDING, PROCESS THE AVOCADOS AND MILK IN A FOOD PROCESSOR OR HIGH-SPEED BLENDER UNTIL PUREED. MELT COCONUT OIL, AND POUR IN WHILE PROCESSING. ADD REMAINING INGREDIENTS, PROCESS AND CHILL.

FOR PIE CRUST, PREHEAT OVEN TO 400 DEGREES FAHRENHEIT. GRIND NUTS TOGETHER AS CLOSE TO A FLOUR/MEAL AS POSSIBLE. (THIS CAN BE TOUGH WITH MACADAMIA NUTS, SO BE PATIENT. MINE WAS STILL SOMEWHAT COARSE.) MIX FLOURS, SALT, VANILLA POWDER & STEVIA TOGETHER THOROUGHLY. MELT COCONUT OIL AND MIX IN. ADD WATER A COUPLE OF TABLESPOONS AT A TIME, AND MIX THOROUGHLY. THEN WORK IN THE NUT MEAL AND LEMON ZEST. GREASE YOUR PIE PAN WITH COCONUT OIL, AND PAT THE DOUGH INTO THE PAN, WORKING IT UP THE SIDES AND PRESSING IT EVENLY ACROSS. BAKE FOR ABOUT 12-15 MINUTES, OR UNTIL IT BECOMES GOLDEN ON TOP.

ADD THE PUDDING, TOP WITH GARNISHES AND CHILL IN REFRIGERATOR FOR PUDDING PIE, OR IN FREEZER FOR FROZEN PIE. ALLOW TO THAW FOR ABOUT 15 MINUTES BEFORE SERVING IF FROZEN.