To make the crust, add the
Oreo® Chocolate Sandwich Cookies (28)
to the food processor and process into fine crumbs.
Coconut Oil (1/3 cup)
into the food processor and pulse into the crumbs until combined.
Grease a 9-inch round pie dish. Pour crumb mixture into the dish and firmly press into the bottom and up the sides. Place into the freezer to set while you prepare the filling.
In a heat-safe bowl over a pot of simmering water begin to melt the
Vegan Chocolate (1 cup)
. Once the chocolate begins to soften, mix in the
Coconut Oil (2 Tbsp)
and stir until completely combined and glossy. Set aside.
Peel and pit the
In a food processor or a blender, combine avocado and the melted chocolate with the
Nut Butter (1 Tbsp)
Unsweetened Cocoa Powder (3 Tbsp)
Maple Syrup (1/3 cup)
Vanilla Extract (1 tsp)
Sea Salt (1 pinch)
. Mix until a whipped texture begins to form.
Pour the mixture into the cooled crust and let set in the fridge for at least 2 hours.
Fresh Strawberries (to taste)
or your favorite fruit and
Unsweetened Coconut Flakes (to taste)