Make this recipe and be a holiday favorite!
Ingredients
- Crust:
- 30 gluten free vegan gingersnaps (we used Mary's Gone Crackers Ginger Snaps)
- 2 Tbsp coconut oil, melted
- A splash of water
- Filling:
- 3 avocados, peeled and pitted
- 2 tsp vanilla extract
- 3 Tbsp agave nectar
- 3 Tbsp cocoa powder
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/4 cup raw almond butter
- 3 chopped and melted bars of Vega® Maca Chocolate
Preparation
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Crust Instructions:
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Pulse cookies in a food processor until the texture fine crumbs.
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Add melted coconut oil to the cookie crumbs and pulse until incorporated. Crumb should hold together when squeezed in your hand. If not, add one teaspoon of water at a time until you reach the desired texture.
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Press the crumbs into the bottom of an 8” spring form pan, and refrigerate until ready to use.
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Filling:
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Add avocado into a high powered blender and blend until smooth.
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Add vanilla, agave, cocoa, cinnamon and nutmeg. Blend until combined.
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Transfer the avocado mixture to a bowl and fold in almond butter and melted Vega® Maca Chocolate, until combined.
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Pour the chocolate mixture into the prepared crust and refrigerate for an hour before serving.
