This luscious Mocha Avocado Cream Pie gets its magic from chocolate avocado pudding! This no bake recipe couldn’t be easier. Paleo, low carb, gluten free.
- (Optional but recommended - toast the almonds) Preheat oven to 375 degrees. Spread almonds out on a baking sheet and toast for 10 minutes. Remove from the oven and let cool for a few minutes.
- Place all crust ingredients in a food processor and process until the almonds and dates form a meal. It should be somewhat moist, but not processed to the point of making a nut butter. Press crust into a 9-inch pie pan.
- Pit and peel avocados. Combine all filling ingredients in a blender and blend until smooth. Spoon the filling into the pie crust and smooth with a spatula. Refrigerate until ready to serve. Top with whipped coconut cream, berries, shaved high quality chocolate, whatever your heart desires...and serve!
Keywords: Mocha Avocado Cream Pie, avocado pudding, cream pie, gluten free, paleo, low carb