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
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Top with berries or shavings of chocolate whichever your preference
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Sprinkle Swerve Powdered Sweetener on top
Crust:
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Combine all ingredients in a food processor until well combined
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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
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Place in freezer to solidify while working on the filling
Pie Filling:
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Rinse and dry out the food processor very well
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When choosing avocados only select ripe, not overly ripe avocados as this will affect the flavor of the pie
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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
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Pour filling into pie crust
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Smooth out with a spatula
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Cover and place in the refrigerator for a few hours or overnight
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When ready to serve top with berries or chocolate shavings
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Sprinkle Swerve Powdered Sweetener on top
