Does it really matter that this deliciously rich pie is made with avocado's? Yes, it does. Adding extra healthy fats is key to maintaining a strong immune system, metabolism and focus.
20 Mini Double Chocolate Cookies
1/4 c. butter of choice, melted
2 13.5-oz cans full-fat coconut milk chilled overnight + 1 more can for topping *
2 T. sugar of choice
1 7-oz bar large bar dark chocolate + more for topping
½ c. cocoa powder
½ t. pure vanilla extract
Pinch of Himalayan sea salt
In a food processor, chop the cookies into coarse crumbs.
Mix with melted butter and press into the bottom of a pie pan or parchment paper-lined springform pan.
Set in fridge.
Remove cans of coconut milk from the fridge and open.
Scoop out the dense cream at the top, leaving the water(save for smoothies).
Whip the coconut cream with an electric mixer or food processor for a few seconds, until smooth and creamy.
Gently fold in 2 T. of sugar and set in fridge.
Melt chocolate in microwave or with a double boiler.
Add melted chocolate, avocados, cocoa powder, vanilla, and salt to food processor.
Blend until smooth.
In a large bowl, gently fold together avocado chocolate and coconut whipped cream.
Pour into your prepared pie crust, cover, and refrigerate for 3 hours to set (or freeze for 1 hour if you want to eat it right away).
Store leftovers covered in the fridge.
Cooking method:-Select (optional)-
Special ingredients:no dried fruits, no fermented / pickled foods, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol
Just right for...:Great for kids, Crowds/parties, Summer favorites, Holiday Sweets & Treats
Top 8 allergens?:gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free