Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2
ripe avocados, pitted and peeled
1/4
cup unsweetened baking cocoa
1/4
cup real maple syrup or maple-flavored syrup
1/4
cup milk chocolate chips, melted
1
teaspoon vanilla
Frozen (thawed) whipped topping, if desired
Preparation
Heat oven to 425°F. Remove pie crusts from pouches; unroll on work surface. With 3 1/2- or 4-inch round cutter, cut 7 rounds from each crust; discard scraps. Fit rounds into 14 ungreased regular size muffin cups, pressing in gently.
Bake about 8 minutes or until edges are golden brown. Cool completely, about 15 minutes.
Meanwhile, in food processor, place avocados, cocoa, syrup, milk chocolate and vanilla. Cover; process until smooth. Spoon mixture into pie cups. Refrigerate at least 30 minutes but no longer than 4 hours before serving. Garnish with whipped topping. Cover and refrigerate any remaining bites.
