MISSISSIPPI MUD PIE

30
4-5
8

review

print

share

recipe by Liz Moody

ingredients

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 So Delicious Cold Brew Coffee Coconutmilk Frozen Dessert

14 c. peanut butter

1 tbsp. warm water

Toppings:

So Delicious Dairy Free Cocowhip™ Chocolate shavings

directions

  1. Put So Delicious Cold Brew Coffee Coconutmilk 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 all crust ingredients, 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 mousse ingredients.
  5. Process until creamy and whipped.
  6. Remove pie from the freezer and top the frozen dessert layer with a layer of the mousse, 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.