No-Bake Chocolate Avocado Pie

INGREDIENTS:

For the Crust:

2 cups walnuts (or mix of walnuts/cashews/macadamia nuts)
3 tbsp coconut oil (melted)

For the Filling:

4 small ripe avocados
4 tbsp raw cacao powder
1.5 cups semi-sweet chocolate chips (melted)
1 tbsp coconut oil (melted)

Optional Topping:

Whipped cream (whipped heavy cream or coconut whipped cream)
Dark chocolate shavings or extra chips

INSTRUCTIONS:

1. Prepare the crust: In a food processor, pulse the walnuts until finely ground.

Gradually add melted coconut oil while pulsing until the mixture becomes sticky and holds together. Press into a pie tin or individual molds to create an even crust.

2. Make the chocolate filling:

Scoop and pit the avocados, then blend in a food processor until smooth. Add cacao powder and melted chocolate chips, blend until fully incorporated. Stir in 1 tbsp melted coconut oil for extra creaminess.

3. Assemble the pie:

Spread the avocado chocolate filling over the nut crust. Add a layer of whipped cream on top if desired. Chill in the fridge for 30–60 minutes before serving.

Optional garnish: Sprinkle with dark chocolate shavings or top with sliced strawberries if your digestion allows.

Avocado Yogurt Face Mask

INGREDIENTS (2 applications):

2 tsp full-fat yogurt (preferably homemade)
2 tsp ripe avocado (mashed)
½ tbsp raw honey

INSTRUCTIONS:

1. In a small bowl, combine yogurt and mashed avocado.

2. Add honey and stir until smooth and creamy.

3. Apply gently to clean, damp skin using fingertips or a brush, avoiding the eyes.

4. Leave on for 15–20 minutes.

5. Rinse with lukewarm water and follow with your regular moisturizer.

TIPS:

Always do a patch test before applying to the full face.
Best used 1–2 times per week.
Store leftover mask in the fridge and use within 2 days.