We are taking our creamy chocolate pie to new heights with this fresh minty addition.
For the crust:
* 1 C Almonds
* 1 C Shredded Coconut
* 1/4 tsp Sea Salt
* 10 Medjool date, pitted
* 1 T Cocoa
Blend together until it starts to stick together. Transfer mixture to a spring-form pan and press into the bottom.
For the Pie
Rinse out the blender and add:
* 4 Avocados
* 1 C Agave
*1/3 C Coconut Oil
* 1/4 C Pure Maple Syrup
* 1/2 T Pure Vanilla
* dash of sea salt
Blend together until completely creamy. You may need to stop a few times to scrape down the sides.
Take out one cup of the mixture and set it aside in a bowl.
Add 1/3 C Cocoa to the blended mixture and blend until it is all creamy chocolate.
Pour that on top of your crust.
Take the 1 C in a bowl and add 1 drop of DoTerra Peppermint Essential Oil, and mix together.
Add the cup to the top of your chocolate pie and swirl it together. Freeze until ready to eat. At least an hour or more.