Pulse together all ingredients in a food processor until sticky crumbles form a loose ball of dough. (add a splash of water as it's blending if it needs help coming together.)
Press about 1 Tbs crust into each silicone cupcake mold, or muffin tin lined with parchment wrappers. Set aside and rinse food processor.
To make the filling:
Add avocados to a food processor and blend smooth. Scrape down the sides.
Add remaining ingredients and blend well. Taste and adjust to preferred flavor.
Use an ice cream scoop to fill each silicone mold.
Sprinkle with chocolate shavings and/or crushed peppermints, if desired.
Freeze for 2 hours or until set. Enjoy!
Notes
What I used:This 7 cup food processorViva Cacao PowderInstant Espresso PowderDue to the various sizes of avocados, be sure to taste and adjust accordingly. I like to add extra cacao, espresso and salt to mine.Keep pies wrapped tightly and refrigerated for about 5 days, or frozen for about 1 month.