Lent-Proof Chocolate Nut Pudding Pie

When Moonchild gave me the recipe for this, I was, to say the least, hesitant. Under her earnest testimonials, however, I was convinced enough to try it. It seemed simple enough, a no-bake wonder with very little (if any) bad-for-you stuff. It needs a blender very much, though.

Crust:

• 1/2 C. walnut, hazelnut, almond, macadamia...whatever floats your boat. I used walnut.




• 4 plump dates, or 3/4 C. dried dates




• 1/4 C. Shredded coconut

Blendify the nut of choice, the dates, and the coconut. This can take a while, and cause alarming noises, 'cause dates are sticky. My blender lived, but keep your fingers crossed. Or use a food processer. Press this glop into the pan, and even out the thickness.

Filling:

• 1 1/2 'Cados (Avacados, for those unfamilliar with the term. Now start using it.)




• 3/4 C. of the nut of your choice, not nessecarily the same as above. Once again, I used walnut. But Moonchild used hazelnuts, and she liked it.




• Double the amount of dates used in the crust




• 4 tbsp cocoa powder




• Enough water to make it blend well (you'll need it!)

Blendify all of these things together, and pour into the crust. It was as easy as that. If you feel you haven't worked hard enough, I used a garnish of sliced strawberries, but they aren't shown in the picture. The pie tastes best chilled, but it's fabulous to eat right away, too.