1 9-inch chocolate cookie crust

---

12 oz. milk chocolate bar finely chopped

---

1 cup heavy cream

---

1/4 cup sugar

---

1 tsp. instant coffee (optional)

---

3 ripe, fresh California Avocados seeded, peeled, and quartered

---

2 Tbsp. cocoa powder

---

2 cups whipped cream

---

1/2 cup pecans

---

1/4 cup salted caramel sauce for drizzling

---

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.