Peanut Butter Chocolate Avocado Pudding Pie

Directions

1. 1
   Preheat oven to 375 degrees.
2. 2
   Spread sunflower seeds out on a baking sheet and toast for 10 minutes.
3. 3
   Add the dates to a jar and cover with water, leaving to soak while the sunflower seeds toast.
4. 4
   Remove the sunflower seeds from the oven and let cool for a few minutes.
5. 5
   Place all crust ingredients in a food processor and process until the sunflower seeds and dates form a meal. It should be mealy and moist, but not processed to the point of making a nut butter. Press crust into a 9-inch pie pan or a springform pan.
6. 6
   Pit and peel avocados.
7. 7
   Combine avocado, maple syrup, cocoa powder, vanilla extract, and sunflower seed butter in a blender and blend until smooth. Spoon the filling into the pie crust and smooth with a spatula. Refrigerate while making the topping.
8. 8
   Open the can of refrigerated coconut milk. The coconut milk should have separated into coconut water and thicker coconut cream. Scoop out the coconut cream and add to a small mixing bowl. (Reserve the coconut water for smoothies or just drink it!)
9. 9
   Add the tablespoon of maple syrup to the coconut cream.
10. 10
    Mix using a stand or hand mixer on medium-high for 3-5 minutes, until soft peaks form.
11. 11
    Remove the pie from the fridge and smooth the whipped coconut cream over the avocado pudding. Top with chocolate shavings, if desired. Refrigerate until ready to serve.