Crust
Set oven to 350 F
Add to bowl:
3 tbsp flax seed meal or 1 1/2 tbsp chia seed meal (I use half of both: 1 1/2 flax and 3/4 tbsp chia)
1/4 c. plus 2 tbsp applesauce
1 tbsp apple cider vinegar
8 drops vanilla liquid stevia
1 tbsp honey
1/4 c. coconut oil, liquefied
Mix with electric mixer.
Add:
1 c. almond meal flour
1/2 c. coconut flour (add more if needed)
1 tsp baking soda
1 tsp baking powder
Mix again.
Press the dough into the bottom of a 9 inch pie pan and up the sides about an inch. Bake for 12 minutes or until the top edges of the crust begin to brown and the crust feels dry to the touch. Allow to cool.
Filling
Add to food processor:
2 ripe avocados
2 tsp vanilla extract
1/4 c. honey or agave nectar
1/4 c. plus 2 tbsp raw cacao powder (I just use non-alkali processed cocoa)
6-8 drops vanilla liquid stevia
1/4 c. coconut oil, liquefied
Puree and spoon into cooled crust and refrigerate 8 hours or freeze for 1-1 1/2 hours until mixture is solid and not pudding like. Top with fresh fruit.
