Harlan Kilstein’s Completely Keto Mexican Vegan Chocolate Pie
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
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 cocoa powder
A shot of espresso
Top with berries or shavings of chocolate whichever your preference
Sprinkle Swerve Powdered Sweetener on top
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.
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.
1x Espresso Coffee 12 oz Bag
3x Espresso Roast Coffee 12 oz Bags
6x Espresso Roast Coffee 12 oz Bags
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