For the crust
2 cups SuperFat Chocolate Chip Cookies (approximately 32 cookies)
3 Tbsp coconut oil, melted
For the filling
2 medium ripe avocados
¼ cup coconut cream
½ cup keto-friendly dark chocolate chips, melted
¼ cup raw cacao powder
1 tsp pure vanilla extract
¼ tsp sea salt
1. To make the crust: In a food processor, pulse cookies until crumbly. Add coconut oil and pulse until dough forms. Transfer to a tart pan and press evenly into sides and bottom. Transfer to the refrigerator until ready to fill.
2. To make filling: In a food processor, combine flesh of avocados, coconut milk, melted chocolate chips, cacao, vanilla, and sea salt. Process until completely smooth.
3. Transfer mixture to prepared pie crust. Spread into an even layer. Cover and return to the refrigerator for 2 hours.
