Vegan Chocolate Coconut Macadamia Cream Pie (Made from Avocado!)

For the Crust

• 1.5 c pitted dates
• 1 c macadamia nuts
• 0.25 c unsweetened shredded coconut

For the Filling

• 0.5 c high-quality dark chocolate chips
• 3 medium-sized, ripe avocados
• 0.5 c maple syrup
• 0.25 c cocoa powder
• 1 tsp vanilla

For the Topping

• 0.25 c large, unsweetened coconut flakes or chips
• 0.25 c whole macadamia nuts
• Drizzle of caramel

1. To make the crust: combine the dates, macadamias, and coconut in a food processor. Process until the mixture just starts to make a sticky ball.
2. Transfer the crust mixture to a pie pan and press it down firmly, along both the bottom and the sides. Make sure the thickness is even throughout.
3. To make the filling: melt the chocolate chips over a double-boiler (or very carefully in the microwave).
4. In a food processor, combine the melted chocolate, avocados, maple syrup, cocoa powder, and vanilla. Process until completely smooth.
5. Spoon the filling into the prepared crust, then spread it gently into an even layer.
6. Top the pie with coconut flakes and additional macadamias, pressing them down gently into the filling. Finish the pie with a drizzle of caramel across the top.
7. Cover the pie tightly and place it in the freezer. Freeze at least overnight or up to several days.
8. To serve, remove the pie from the freezer and let it sit at room temperature for 15 minutes before slicing.