Avocado Chocolate Mousse Pie with Cookie Crust & Whipped Coconut Cream

Ingredients:

Cookie Crust

• 1-1/2 cups smashed Enjoy Life Chocolate Chip Crunchy Cookies
• 1/3 cup coconut sugar
• 5 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor

Chocolate Mousse Filling

• 4 ripe avocados
• 1/3 cup pHresh Products Organic Cacao Powder
• 1 can (5.4 oz.) coconut cream
• 3 Tbsp. Maple Syrup
• 1/2 tsp. vanilla extract
• Dash salt

Whipped Coconut Cream

• 2 cans coconut cream, refrigerated overnight
• 2 squares Hu Dark Chocolate Bar, grated

Instructions:

1. Prepare cookie crust. Preheat oven to 375 degrees.
2. In medium bowl, combine crust ingredients and mix well. Press into 9-inch pie plate and bake for 6 minutes.
3. Prepare mousse. In high-speed blender, combine all ingredients and blend until smooth and fluffy. When cookie crust finishes baking, spoon mousse on top of crust and refrigerate.
4. While the mousse and crust set in the fridge, prepare coconut cream. Scoop out top, hardened part of coconut cream can. (The bottom will be liquid. Reserve liquid for chia pudding or coconut ice cream.) In mixing bowl, whip coconut cream until light and fluffy. Scoop onto pie and sprinkle with grated chocolate.
5. Refrigerate for a couple hours until pie is set and firm.