Chocolate Avocado Pie
This Chocolate Avocado Pie is a vegan, keto-friendly, and delicious creamy no-bake chocolate mousse pie.
- Prep time
- 15 min
- Cook time
- 1 hr 35 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/3 cup Almonds (raw, unsalted, roasted or unroasted )
- 1/2 cup Desiccated Coconut (unsweetened )
- 2 tablespoons Unsweetened Cocoa Powder
- 1/3 cup + 1 tablespoon Maple Syrup (or sugar free monk fruit syrup (if keto) or brown rice syrup or agave syrup)
- 1 tablespoon Coconut Oil (melted)
- 1 cup Avocado (about 3 large avocados (240 g, 8.5 oz))
- 1/3 cup Almond Milk (unsweetened or unsweetened coconut milk)
- 1/3 cup + 1 tbsp Unsweetened Cocoa Powder
- 1/3 cup + 2 tablespoons Maple Syrup (or sugar free monk fruit syrup (if keto) or brown rice syrup or agave syrup)
- 3 tablespoons Coconut Oil (melted)
- 1 pinch Salt
- 1/2 cup Dark Chocolate
- 1 tablespoon Coconut Yogurt (- per slice)
Instructions
- 1
In a food processor with the S blade attachment, add all the dry ingredients: raw almonds, desiccated coconut, and cocoa powder. Blend for 30 seconds until the almonds turn into a thick meal.
- 2
Stop the blender and pour in maple syrup and melted coconut oil.
- 3
Blend again to form a sticky dough. It should be sticky enough to form a crust. If too loose or dry, adjust by adding 1 tbsp of water, and blend again.
- 4
Press in the crust into a loose bottom pie pan, 20 cm (8 inches). The dough is sticky, so you can place a piece of parchment paper between your fingers and the dough to prevent the dough from sticking to your fingers. Press the dough until it covers all the pan.
- 5
Place the pie pan into the fridge to set.
- 6
Scoop out avocado flesh from a ripe avocado and remove any black spot from the flesh that may bring bitterness to your mousse.
- 7
Measure 1 cup packed avocado flesh (or weight 240g, 8.5 oz).
- 8
In the same food processor (no need to clean the bowl!) or in a blender, add the avocado flesh, maple syrup, cocoa powder, unsweetened almond milk, and melted coconut oil.
- 9
Blend until it forms a shiny consistent chocolate mousse. If needed, stop the food processor, scrape down the sides and blend again until smooth and no bites of avocado are left.
- 10
Pour the chocolate mousse into the prepared no-bake chocolate crust.
- 11
Sprinkle chopped 85% dark chocolate chunks on top of the pie to decorate.
- 12
Refrigerate at least 4 hours before serving
- 13
After 4 hours in the fridge, the pie is creamy like a chocolate mousse pie. For a thicker texture pop the pie for 30 minutes in the freezer before serving. The texture will be closer to chocolate cheesecake.
- 14
Release the pie from the pan by pushing up the loose bottom part of the pan.
- 15
Serve with a dollop of dairy-free coconut yogurt on top.
- 16
You can make ahead the pie and freeze! Simply defrost in the fridge the day before serving.
- 17
Store 3 days in the fridge.