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
- Make sure to press crust up against the sides
- 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
- Place in food processor
- Add all other filling ingredients
- Pulse until smooth
- 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
