Well freak my taste buds out...yikkkes. ◾2 cups unsweetened coconut ◾4 tablespoons coconut oil, melted ◾1/2 cup white whole wheat flour (for gluten-free, use coconut flour) ◾1 tablespoon honey (K note: strict vegans can use agave) ◾flesh from 2 ripe avocados ◾4 – 5 tablespoons honey, to taste (K note: strict vegans can use agave) ◾1/4 cup dark cocoa powder ◾1 tablespoon Kahlua or strong brewed coffee ◾2 tablespoons coconut milk ◾pinch of Kosher salt ◾Garnish: melted chocolate chips Toast coconut in a large skillet over medium heat 5 minutes or until golden; reserve 1/2 cup and set aside. Combine 1 1/2 cups toasted coconut, melted coconut oil, flour and 1 tablespoon honey in a large bowl; press into and up sides of pie plate. Set aside. Add avocado, remaining honey, cocoa, Kahlua, coconut milk and salt to bowl of a food processor. Process until completely smooth. Spoon into pie shell and sprinkle with reserved toasted coconut. Freeze at least 4 hours or until firm. Just before serving, drizzle with melted chocolate.
Posted on: Mon, 23 Sep 2013 05:43:22 +0000
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