How to Cook Raw Food: Chili Maca Chocolate Avocado Pie
Douglas McNish, head chef of Toronto’s Raw Aura organic and raw restaurant is back to help us learn how to cook his healthy, vegan, and — this week — raw recipes. Watch for more of his recipes, published twice a month here at Blisstree.
Valentine's Day might be over, but you can celebrate love (even if it's just of chocolate) year-round with a dessert like Doug's raw Chocolate Avocado Pie. Maca comes from the Andes Mountains, where it's been regarded as a powerful aphrodisiac for hundreds of years. It's best known for boosting the male libido and balancing hormone levels. The cayenne in this dessert not only adds a delicious kick to the chocolate, but it also helps speed up the metabolism, giving you and your partner extra energy and “staying power,” if you know what we mean.
Chili Maca Chocolate Avocado Pie
1 ½ cups sunflower seeds
5 pitted dates
A pinch of sea salt
6 medium avocados, ripe
1 cup cacao powder
½ cup coconut oil, melted
¾ cup agave
½ tsp chili powder
Pinch sea salt
1/8 tsp cayenne pepper
1 tsp maca
1. In a food processor blend the sunflower seeds with the dates and sea salt until a paste is formed.
2. Press this mixture into a 9-inch spring form cake pan and set aside.
1. In a food processor add the avocado and blend until smooth ensuring to scrape down the sides of the machine. It is important at this stage to make sure there are no lumps.
2. Add all the remaining ingredients and blend until smooth.
1. Place the filling inside the cake pan and refrigerate for 2 to 3 hours or until set. Serve with fresh strawberries.
Douglas McNish is head chef at Toronto’s Raw Aura organic and raw food restaurant, and he also teaches food workshops and gives cooking demos. He is currently writing a raw food cookbook to be published in March 2012 under Robert Rose Publications. Doug is into “cruelty-free” food – and we are into him. Sadly, Blisstree can’t always get to Canada to visit Doug, but he’s kindly offered to visit us with a new raw or vegan recipe every other week. Check out Doug's past recipes here.