1 3/4 cup almonds
1/2 cup walnuts
1 1/2 cup dates, pitted
1/2 tsp vanilla extract
3-4 ripe avocados (3 large; 4 medium-sized)
1 cup raw cacao powder
1 cup honey
1/3 cup coconut oil
1 tsp salt
1 tbsp vanilla extract
Optional- coconut cool whip for topping for dairy-free option or regular whipped cream
1.) Put almonds, walnuts, & vanilla in food processor. Blend until crumbly.
2.) Add dates slowly, a few at a time with the food processor blending. Blend until well-combined. The crust should be able to stick together in your hand without crumbling. If your crust feels too dry and separates too easily, add a few more dates until you get the right consistency.
3.) Press crust into a pie pan along bottom and edges until it’s even.
4.) Put in the refrigerator while you prepare the filling.
1.) Using (clean) food processor, add avocados, salt, & vanilla and blend until creamy.
2.) Add cacao powder, honey, & coconut oil slowly, one at a time with food processor going.
3.) Blend until all is fully combined, smooth, and creamy like pudding.
4.) Scoop filling into the pie crust and smooth out the top.
5.) Let chill in the refrigerator for at least an hour; up to several so it sets well. Add whipped cream or coconut cool whip for airy free for topping if you would like. You can store the pie in the fridge for up to 1 week covered.
Now, enjoy – and be sure to share this with friends or family!! Or…just eat it all yourself 🙂