Looking for a great combination that will appeal to nutty palettes and chocolate-lovers alike? Try this chocolate bourbon pecan pie (with a creamy lift from Avocados From Mexico) at your next get-together.

Chocolatey from cocoa powder, creamy from your favorite green fruit, a nice crunch from roasted pecans, and salty, thanks to a bourbon-date-caramel sauce, this pie is everything you never knew you needed in your life. Plus, it’s easy to make.

Ingredients

Filling

• 3 ripe medium (6-8oz) Avocados
• 1/2 cup cocoa powder, sifted
• 1 teaspoon instant espresso powder
• 2/3 cup sifted powdered sugar
• 1/4 cup melted coconut oil
• 2 teaspoons pure vanilla extract
• 1/4 teaspoons almond extract
• 1/2 teaspoon kosher salt

Crust

• 1 store bought pie crust, partially-baked

Topping

• 1 cup pitted dates
• 1’2 cup water
• 1 Tablespoon bourbon
• Kosher salt to taste
• 1/2 teaspoonvanilla extract
• 1 cup roasted pecan halves

Procedure

1. In a food processor, puree the avocados until smooth, then slowly add the coconut oil.
2. Add the remaining ingredients and puree until smooth.
3. Taste, and add more powdered sugar, cocoa powder, or salt as needed.
4. Pour into the cooled baked pie shell, then place in the fridge to solidify, 1-2 hours, depending on how low the temperature is set on your fridge. No need to further bake the pie, the pie shell should be crispy enough to hold up to the filling.
5. Soak dates in 1/2 cup water for a half-hour, then drain, saving the water.
6. Put dates in the food processor, add the bourbon and 3 tablespoons of reserved water, and puree until you reach a spreadable consistency. If too thick, add a tablespoon of water at a time until achieved.
7. Season with salt to taste (start with 1/2 a teaspoon and increase as needed) and vanilla.
8. Spread on top of the filling, then top with pecans and a sprinkle of salt
9. Store in the fridge for at least 2 hours, until the pie firms up.
10. Leftovers can be stored in a covered container in the fridge for two days.