Crust

1. Using a food processor, add almond flour, dates, coconut oil, and cocoa powder. Process until well combined

2. Transfer crumb mix to our baking pan. Using clean hands, firmly press the crumb mix into the bottom of the baking pan. Flatten some more using your spatula. Put in the freezer while we make our filling.

FIlling

1. In a pan over medium heat, pour Erythritol sugar and coconut milk. Let the sugar dissolve in the coconut milk because Erythritol doesn’t dissolve on cold liquid. Let it simmer for a bit but don’t let it boil. This will probably take about 1-2 mins. Transfer to a container and let it cool.

2. If you are using a springform pan, please skip this step. Line a plastic wrap over an 8” round baking pan. Press inside the pan so it fits snugly into the bottom. Leave extra hanging over the sides.

3. In a small bowl, add gelatin powder and 1 tbsp water. Mix a bit until combined and set aside

4. On a food processor, put 3 pcs small sized ripe avocado and coconut milk. Process until mixture starts to thicken

5. Add cream cheese and process until the mixture becomes creamy. Transfer the mixture into a bowl.

6. Using a hand mixer, whip heavy cream until it doubles in volume. Add whipped cream to the avocado mixture. Fold and mix until well combined.

7. Soften the gelatin. You may microwave it for 5-10 secs. Alternatively, you may pour hot water underneath the bowl to soften it.

8. Scoop some of the avocado mixture into the gelatin and mix it until well combined then pour over avocado mixture. Continue to mix until well combined

9. Now let’s take out the crust from the freezer. Pour the avocado mixture over the crust. Give it a shake to even out the filling. Grab your spatula to smooth the top. Put in the freezer overnight for it to set

10. Take it out from the freezer. Let it sit for 10 mins before trying to lift the plastic around it. With clean hands, take out the plastic and hold the crust with one hand. Enjoy!