Make this recipe and be a holiday favorite!
- 30 gluten free vegan gingersnaps (we used Mary's Gone Crackers Ginger Snaps)
- 2 Tbsp coconut oil, melted
- A splash of water
- 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
Pulse cookies in a food processor until the texture fine crumbs.
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.
Press the crumbs into the bottom of an 8” spring form pan, and refrigerate until ready to use.
Add avocado into a high powered blender and blend until smooth.
Add vanilla, agave, cocoa, cinnamon and nutmeg. Blend until combined.
Transfer the avocado mixture to a bowl and fold in almond butter and melted Vega® Maca Chocolate, until combined.
Pour the chocolate mixture into the prepared crust and refrigerate for an hour before serving.