Try this delicious guilt free After Eight to fulfill all your chocolate pleasures.

by Lauri Germain, Avena Member — Edmonton, AB

Makes: One 9-inch pie

*Note: be sure to soak the nuts for the crust in advance.


Middle green layer (Prepare first)

  • 2 large or 3 small Avocados – ripe, vibrant green, not over-ripe
  • 7 TBS Agave Nectar
  • 1 TBS Coconut oil
  • 2 TSP Vanilla extract
  • 1 TSP Lemon juice
  • 1/16 TSP Stevia Powder
  • 1/16 TSP ground Avena’s Pristine Sea Salt (ground before measuring)

Top Chocolate Layer

  • 1/4 Cup Cacao powder
  • 2 TBS Cacao nibs


  • 6 Medjool dates – pitted, then soaked in water while measuring crust ingredients
  • 1 cup pecans – soaked, drained, rinsed
  • ¼ cup cacao nibs – finely ground in coffee grinder
  • 1 TBS brown flax-seed – finely ground in coffee grinder
  • ¼ cup finely shredded dried coconut
  • 1 TBS coconut oil
  • 1/8 TSP finely ground Avena’s Pristine Sea Salt (ground before measuring)


Middle green layer

  1. Blend above ingredients in a food processor until smooth and creamy.
  2. Now transfer two-thirds of this green mixture from the food processor into a small mixing bowl.
  3. Add 4 drops of Avena’s Tooth (Yes, its edible!)
  4. 2 TSP of lemon juice
  5. Stir well, cover and set aside.

Top Chocolate Layer

  1. Now add cacao powder to the one-third amount of green mixture remaining in food processor and blend until creamy.
  2. Transfer mixture to small bowl, add cacao nibs, stir well and set aside.
  3. Do not bother to wash food processor work bowl yet – proceed to blend crust in it.


  1. Soak nuts in advanced.
  2. Drain dates.
  3. Blend crust ingredients in food processor until finely ground. Mixture will begin to stick together.

Putting it all together

  1. Press crust into 9-inch pie plate to cover bottom and one inch up the side.
  2. With spatula, evenly smooth mint-green layer over crust.
  3. Freeze pie for at least 2 hours or until firm.
  4. Remove pie from freezer. Quickly smooth chocolate layer over mint-green layer.
  5. Freeze pie for an additional hour, then either cover with freezer wrap to store longer, or remove pie for serving.
  6. Let pie stand at room temperature for 30 minutes before cutting.
  7. Cover and return any un-served pie to freezer immediately.