Ingredients

Crust

• 250g vegan chocolate cookies
• 75g melted vegan butter or coconut oil

Filling

• 1 PurpleSkin® Avocado, flesh only (~190g)
• 120g dairy-free white chocolate, melted
• 50g sugar
• 1-2 tablespoons mint extract, to taste
• Green food colouring, optional
• 600g dairy-free whipping cream e.g. coconut

To decorate

• Extra whipping cream
• Dairy-free chocolate
• Fresh mint leaves

Method

To make the crust:

1. Preheat oven to 180°C.
2. Add the cookies to a food processor and pulse until it forms fine crumbs. Add the melted vegan butter and pulse until combined.
3. Firmly press the mixture into an 8-inch pie pan. Bake for 10 minutes. Set aside to cool.

To make the filling:

1. Blend the avocado, melted chocolate, sugar and mint extract until as smooth as possible. Set aside.
2. In a large bowl, whip the cream until stiff peaks form.
3. Add the avocado mixture to the whipped cream. Fold until just combined.
4. Scoop the creamy mint mixture into your pie crust. Smooth the surface. Chill for 4 hours or until set.

To decorate and serve:

1. If desired, use a piping bag to pie whipped cream onto your pie. Decorate with chocolate and mint, if desired. Serve chilled!