- Blend everything except the Almond/Peanut Butter in an electric blender. I use the “Magic Bullet”.
- Once everything is blended, pour mixture in a small plastic container that has a lid.
- Scoop 3-4 teaspoons of Almond/Peanut Butter into the mixture. Make sure you don’t put them close together nor mix it in. This works best if they are small little bites.
- Put the lid on and stick in your freezer for 1-1.5 hours.
- Check it after one hour to see if it’s ready. You want it to be the consistency of ice cream. But you don’t want it completely frozen.
Hope you enjoy my #BrittsRecipes. Try this recipe out and let me know what you think!
Avocado Pie
CRUST (GRAIN-FREE)
1 3/4 cup almonds
1/2 cup walnuts
1 1/2 cup dates, pitted
1/2 tsp vanilla extract
FILLING
3-4 ripe avocados (3 large; 4 medium-sized)
1 cup raw cacao powder
1 cup honey
1/3 cup coconut oil
1 tsp salt
1 tbsp vanilla extract
Optional- coconut cool whip for topping for dairy free option or regular whipped cream
Pie crust
1.) Put almonds, walnuts, & vanilla in food processor. Blend until crumbly.
2.) Add dates slowly, a few at a time with the food processor blending. Blend until well-combined. The crust should be able to stick together in your hand without crumbling. If your crust feels too dry and separates too easily, add a few more dates until you get the right consistency.
3.) Press crust into a pie pan along bottom and edges until it’s even.
4.) Put in refrigerator while you prepare the filling.
FILLING
1.) Using (clean) food processor, add avocados, salt, & vanilla and blend until creamy.
2.) Add cacao powder, honey, & coconut oil slowly, one at a time with food processor going.
3.) Blend until all is fully combined, smooth, and creamy like pudding.
4.) Scoop filling into the pie crust and smooth out the top.
5.) Let chill in refrigerator for at least an hour; up to several so it sets well. Add whipped cream or coconut cool whip for airy free for topping if you would like. You can store the pie in the fridge for up to 1 week covered.
Now, enjoy – and be sure to share this with friends or family!! Or…just eat it all yourself 
Wendy Capurso
]]>Calories: 122
Fats: 4 grams
Carbs: 15 grams
Protein: 7 grams
Sugar: 3 grams
Fiber: 2 grams
Ingredients:
2 cups Oats (whole or quick)
1/2 cup Walnut pieces
1 Tbsp Vanilla extract
1/2 Tbsp Cinnamon
1.5 scoops Redcon1 Vanilla Isotope Protein Powder
1/2 Unsweetened Applesauce
1/4 cup Truvia Brown Sugar Blend
1/4 cup Spelt flour (can use whole wheat all purpose flour)
1 cup blueberries
3 egg whites
Directions:
Preheat oven to 400 degrees. Spray cookie sheet with non-stick cooking spray. Evenly spread out oatmeal and Walnuts on cookie sheet, drizzle vanilla extract over mixture then sprinkle with cinnamon. Toast for 10 minutes.
Once toasted lower heat to 350 degrees.
Mix oatmeal mixture, Protein Powder, Unsweetened Applesauce, Brown Sugar Blend, Spelt flour and blueberries.
In seperate bowl beat egg whites until peaks form. Gently fold egg whites in to oats.
Seperate batter into muffin tins lined with parchment baking cups.
Bake for about 15 minutes or until golden brown.
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