The Giving Tree Café, an organic, gluten-free restaurant, recently opened on Seventh Street in Phoenix. The café, also known as “a space of love,” offers all-day breakfast, a vegetable-heavy lunch and dinner menu, along with some really creative desserts, including a vegan and gluten-free Hazelnut Chocolate Pudding Pie made with avocado.
I know you’re wondering if the pie tastes like avocado and the answer is no, says Giving Tree’s owner David Warr. “…The cacao flavor permeates everything so there’s no avocado flavor whatsoever.”
Because the pie has no preservatives, you must refrigerate them, Warr says. Also, in order to get the ingredients to firm up, he suggests putting the pie in the freezer overnight. In the morning, he puts the pie in the refrigerator and it’s ready to cut and serve.
Warr is working on a recipe book that will include all the pies he serves at Giving Tree Café. “I want the whole world to be able to make these pies,” he says. “These recipes are tried and true.”
Hazelnut Chocolate Pudding Pie
Crust Ingredients (makes 2.5 crusts)
4 cup hazelnuts, toasted
2 cups coconut flakes
½ tsp. sea salt
2 tbsp. honey
1 tsp. vanilla
1/3 cup cacao powder
1-1/2 tbs. coconut oil, very melted
Toast, and then blend nuts only first in a food processor to release oil. Then, add other ingredients in the order listed. Use a removable bottom fluted edge round tart pan. Press crust into pan evenly including along fluted edge.
Filling Ingredients (makes 2.5 pies)
2 cups coconut crème
1 ½ cup cacao powder
3 cups water
1 cup honey
1 tsp. vanilla extract
Pinch of salt
Blend above ingredients in Vitamix or large blender until very smooth, then, add ½ cup coconut oil while blending. Pour into pie pan over crust.
One pie serves eight people.