Desserts
Harlan Kilstein’s Completely Keto Mexican Vegan Chocolate Pie

Ingredients
Ingredients:
Crust:
- 1 Cup almond meal
- 1/2 Cup shredded coconut
- 1/4 Cup finely ground pistachios
- 1/4 Cup coconut oil
- 1 Tsp Pink Himalayan Salt
Pie Filling:
- 3 Large ripe avocados
- 1/4 Tsp chile powder
- 1 1/2 Tsp cinnamon
- 1/4 Tsp Pink Himalayan Salt
- 1 Tsp pure vanilla extract
- 3/4 Cup Swerve Granular
- 1/2 Cup unsweetened bulletproof cocoa powder
Instructions
-
Top with berries or shavings of chocolate whichever your preference
-
Sprinkle Swerve Powdered Sweetener on top
Crust:
-
Combine all ingredients in a food processor until well combined
-
Press into a 9 inch pie oven safe dish
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Make sure to press crust up against the sides
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You can use your fingers or a spoon or measuring cup to press down into the dish
-
Place in freezer to solidify while working on the filling
Pie Filling:
-
Rinse and dry out the food processor very well
-
When choosing avocados only select ripe, not overly ripe avocados as this will affect the flavor of the pie
-
Peel and remove pits of avocados
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Place in food processor
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Add all other filling ingredients
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Pulse until smooth
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Remove pie crust from freezer
-
Pour filling into pie crust
-
Smooth out with a spatula
-
Cover and place in the refrigerator for a few hours or overnight
-
When ready to serve top with berries or chocolate shavings
-
Sprinkle Swerve Powdered Sweetener on top
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12/03/2023 11:40 am GMT
We may earn a commission if you make a purchase, at no additional cost to you.
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12/03/2023 11:45 am GMT