Creamy Chocolate Pie

This was an experimental attempt at a raw dessert. I couldn't find raw carob powder at my natural foods store, so I opted to use natural cocoa powder, which isn't raw, but I'm not a purist. This turned out very good. I expected the fats in the avocado to solidify when chilled, but the texture of the finished product was more like pudding than a semi-solid pie filling. The crust was also very good--if you have a dehydrator (which I don't--yet) it would make a great cookie with the addition of some dried fruit or chocolate chips and vanilla extract. This recipe makes 2 large or 3 smaller portions. This is also great topped with raspberries, strawberries, or dried coconut.
Ingredients for the filling:
* 1 avocado, peeled and pitted
* 1/2 ripe banana
* 1 teaspoon lemon juice
* 1/2 teaspoon vanilla extract
* 2 tablespoons natural cocoa powder (do not use Dutch or alkali-processed) or raw carob powder (add 1/4 teaspoon or so of almond extract, if you want, to make the carob taste more like chocolate)
* 4 tablespoons agave nectar or 3-4 pitted dates, soaked for a few hours
For the crust:
* 1/3 cup oats
* 1/4 cup raw walnuts, pecans or almonds, soaked for 15-30 minutes
* 4 pitted dates, soaked 15-30 minutes
* pinch of salt

Pulse all ingredients for the crust in a food processor until the mixture holds together, about 30 seconds. Press the crust mixture (it should be sticky) firmly in the bottom of a small shallow bowl about 5-6 inches across. Set aside.

Clean out the food processor and add the ingredients for the filling. Blend until smooth, stopping to scrape down the sides once. Taste the mixture--if it's too bitter, add some more agave, or if its not chocolate-y enough add some more cocoa powder. Pour the filling onto the pie crust, smooth it out and chill for 2 hours, until the filling is slightly set. Enjoy!