place almonds into the food processor and blend for 3-5 minutes until the almonds are a flour consistency. Then add in the dates, cacao nibs, Moondeli's Mushroom Adaptogen: Cacao Chaga Cordyceps powder, and sea salt into the mix and blend for about 2-4 minutes until the mix starts is stick together. when you touch the mix it should start becoming pliable.
press the pie crust mix into the pie pan as you press the dough into the pan - no baking needed.
lay the figs on their side and slice the figs into circles ( like pictured below) I used a ceramic knife to do this - aka make sure your knife is sharpened. now time to make art and lay the figs flat into the pie crust. I just made one layer but the more the merrier!
now it is time to get makin' your puddin' ... puddin'. :D get it?
place your avo's, cacao powder, honey, pinch of sea salt into the blender. add more honey if your taste buds would like it to be a littler sweeter.
blend your pudding until very smooth - the mix should be very THICK like pudding so have a little patience with it! below is how it should look nice, thick and creamy. yum!
pour your puddin' into the pie crust. spread across the figs until even.
P.S. I highly recommend you listen to Rihanna's "pour it up" while you do this.
slice some more fresh figs if you wish for garnish and for your taste buds to have even more of a par-tay!
now get figgy with it aka do yourself a little dance.
place the pie into the fridge for about 1 hour if you want it to set.
keep dancing. take the pie out and enjoy!
freeze if you need to - but i doubt you'll have any left. xo