Ingredients
Scale
- 1/2 cup coconut oil, refined ideally to mitigate the coconut flavor
- 1 cup Lily’s dark chocolate chips
- 1 1/2 cups toasted hazelnuts, shells removed
- 1 cup coconut milk
- 2/3 cups real maple syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 ripe avocados
- 1 pre-baked 9-inch vegan pie shell
- Whipped Coconut Cream (optional)
Instructions
- In a small saucepan, melt the coconut oil and chocolate chips over low heat, stirring until smooth.
- Stir in the coconut milk, maple syrup and salt, and heat until warm. Remove from heat and stir in the vanilla.
- To a high power blender (recommended) add the toasted hazelnuts, process.
- Now add the avocado and chocolate sauce.
- Process on high for about a minute, or until smooth w/no visible avocado or hazelnuts remain, scraping down the sides a couple of times.
- Pour the chocolate mixture into the pie shell and smooth the top off.
- Refrigerate for at 2 hours to set before serving. Top with coconut whip and dust with cocoa powder. Serve with fresh berries.
Notes
*To toast the hazelnuts simply bake on 350 for 10 minutes, allow to cool, remove the light shells with your hands
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1