recipe by Liz Moody




5 tbsp. cocoa powder

14 Medjool dates, pitted

12 tsp. sea salt

1 c. raw cashews

1 c. unsweetened dried coconut

1 tsp. vanilla extract


4 small ripe avocados

14 c. + 1 tbsp. cocoa powder

14 c. + 1 tbsp. maple syrup

2 tsp. vanilla extract

14 tsp. salt

1 pint Chocolate Cocoa Chip Wondermilk Frozen Dessert


14 c. peanut butter

1 tbsp. warm water

So Delicious Dairy Free Cocowhip™ Chocolate shavings


  1. Put Chocolate Cocoa Chip Wondermilk Frozen Dessert on counter while you make the crust, so it warms to pliable texture without melting.
  2. In a food processor fitted with the metal blade, process
    5 tbsp. cocoa powder, dates, 12 tsp. sea salt, cashews, coconut and 1 tsp. vanilla, scraping down the sides, until it easily sticks together, about 1 – 2 minutes. Line a 10” pie pan with parchment paper, then press crust into the pan in an even layer about 14” thick, pressing it up on the edges so it forms a pie crust shape.
  3. Spoon the pint of the frozen dessert into the pie crust and use a spoon to spread it in an even layer, working quickly so it doesn’t melt. Place pie in the freezer until it re-hardens, about 30 minutes.
  4. Wipe out the food processor and add all of the avocado light frozen dessert ingredients: avocados, remaining cocoa powder, maple syrup, remaining vanilla and salt.
  5. Process until creamy and whipped.
  6. Remove pie from the freezer and top the frozen dessert layer with a layer of the light frozen dessert, working quickly. Return to freezer to set completely, about 4 – 5 hours.
  7. When ready to serve, mix the peanut butter with the warm water until it’s a thick, runny texture, adding more warm water a teaspoon at a time if necessary.
  8. Slice the pie and drizzle generously with peanut butter, then top with whipped cream and chocolate shavings, if using.
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