Chocolate Avocado Pie
2 Large avocados
1 Can full fat coconut milk (solid bits only)
1/2 Cup 100 % unsweetened coco powder
1/4 Cup xylitol- (or any other sweetener of choice such as allulose, erythritol.
1 Teaspoon vanilla extract
pinch of salt
2 cups blanched almond flour
1/2 tsp xanthan gum (optional)
1/2 tsp baking powder
1/4 tsp pink himalayan salt
1 stick of butter
Optional: 1/2 cup collagen
2 Egg whites
1/4 cup xylitol
1 Teaspoon cream of tarter
Pre-heat oven 350 degree
Grease your pie pan with coconut oil. I use a glass 9.5" pan.
Add all crust ingredients together. You will not be able to roll out your crust. Once you mixed your ingredients together; bit by bit place in your pie pan.
Cook pie crust in pre-heated oven for 10 min or until golden brown. Make sure to poke holes in the crust with a fork to prevent air holes popping up.
In a food processor add all ingredients and blend until putting texture forms.
After your pie crust has finished cooking add your pie filling.
In a cold mixing bowl add your 2 egg whites, xylitol, and cream of tarter. Mix until fluffy peaks form.
Add meringue to the top of your pie filling.
Cook for an additional 2-4 minutes or until your meringue starts to brown on top.
Refrigerate for a few hours or over-night.