Recipe by Cory Lucid
Assisted by Karina Lucid
Crust Ingredients:
1 cup almond flour, finely ground
2 tablespoons cocoa powder
2.5 tablespoons coconut oil, warmed to a liquid
1/4 teaspoon sea salt
1 tablespoon maple syrupMix the almond flour, cocoa powder, and sea salt with a fork in a medium-sized mixing bowl. Then add in the coconut oil and agave nectar until well combined. The mixture should be like a thick paste.Pudding:
1 can of full-fat coconut milk
1 ripe avocado
2/3 cup coconut palm sugar
2/3 cup raw cacao
1 teaspoon of vanilla extract
1/2 teaspoon of cinnamon
1 cup almond flour, finely ground
2 tablespoons cocoa powder
2.5 tablespoons coconut oil, warmed to a liquid
1/4 teaspoon sea salt
1 tablespoon maple syrupMix the almond flour, cocoa powder, and sea salt with a fork in a medium-sized mixing bowl. Then add in the coconut oil and agave nectar until well combined. The mixture should be like a thick paste.Pudding:
1 can of full-fat coconut milk
1 ripe avocado
2/3 cup coconut palm sugar
2/3 cup raw cacao
1 teaspoon of vanilla extract
1/2 teaspoon of cinnamon
Other Directions: Open the can of coconut milk upside down and separate the liquid from the cream. Scoop out the cream into a food processor. Add the remaining ingredients. Blend to creamy, delicious, wonderfulness!!!