Name: Chocolate Avocado Pie Recipe
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: Vegan
Ingredients: 1 ⅓ cups Almonds – raw, unsalted, roasted or unroasted; ½ cup Desiccated Coconut – unsweetened; 2 tablespoons Unsweetened Cocoa Powder; ⅓ cup + 1 tablespoon Maple Syrup (or sugar-free monk fruit syrup for keto, or brown rice syrup, or agave syrup); 1 tablespoon Coconut Oil – melted; 1 cup Avocado flesh – about 3 large avocados (240 g, 8.5 oz); ⅓ cup Almond Milk – unsweetened (or unsweetened coconut milk); ⅓ cup + 1 tablespoon Unsweetened Cocoa Powder; ⅓ cup + 2 tablespoons Maple Syrup (or sugar-free monk fruit syrup for keto, or brown rice syrup, or agave syrup); 3 tablespoons Coconut Oil – melted; 1 pinch Salt; ½ cup Dark Chocolate (85% cocoa), chopped; 1 tablespoon Coconut Yogurt – per slice

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Introduction

This Chocolate Avocado Pie is a rich, creamy dessert that’s naturally dairy-free and no-bake. Combining the smoothness of ripe avocados with deep chocolate flavor, it’s a perfect treat for any occasion that’s both indulgent and wholesome.

A round chocolate tart with a dark brown crust and a smooth, rich chocolate filling as the first layer. On top of the filling is a dollop of white whipped cream in the center. Dark chocolate shavings of various sizes are scattered over the whipped cream and spread around the tart surface. The tart is on a white marbled surface, with a gold cake server at the top left and two gold forks crossed at the bottom left. On the right side, there is a half-cut avocado showing its light green inside and the pit removed. A black and white striped cloth is partially visible in the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the chocolate crust (20-cm/8-inch pan):

1 ⅓ cup raw almonds (unsalted, roasted or unroasted)
½ cup unsweetened desiccated coconut
2 tablespoons unsweetened cocoa powder
⅓ cup + 1 tablespoon maple syrup (or sugar-free monk fruit syrup, brown rice syrup, or agave syrup)
1 tablespoon coconut oil (melted)

For the chocolate avocado mousse:

1 cup avocado flesh (about 3 large avocados, 240 g/8.5 oz)
⅓ cup unsweetened almond milk (or unsweetened coconut milk)
⅓ cup + 1 tablespoon unsweetened cocoa powder
⅓ cup + 2 tablespoons maple syrup (or sugar-free monk fruit syrup, brown rice syrup, or agave syrup)
3 tablespoons coconut oil (melted)

Toppings:

1 pinch salt
½ cup dark chocolate (85% cocoa), chopped

To serve:

1 tablespoon coconut yogurt per slice

Instructions

Step 1: Prepare the no-bake chocolate crust by placing raw almonds, desiccated coconut, and cocoa powder into a food processor with the S blade attachment. Blend for about 30 seconds until the almonds become a thick meal.
Step 2: Stop the processor, add maple syrup and melted coconut oil, then blend again until a sticky dough forms. If the mixture is too dry or loose, add 1 tablespoon of water and blend again.
Step 3: Press the dough evenly into the bottom of a 20 cm (8-inch) loose-bottom pie pan. To prevent sticking, use parchment paper between your fingers and the dough. Place the crust in the fridge to set.
Step 4: For the mousse, scoop out the avocado flesh, removing any dark spots to avoid bitterness. Measure one packed cup (240 g/8.5 oz).
Step 5: In the same food processor or blender, combine avocado, maple syrup, cocoa powder, almond milk, and melted coconut oil. Blend until smooth, shiny, and consistent. Stop to scrape the sides if needed to ensure no avocado chunks remain.
Step 6: Pour the chocolate mousse over the chilled crust and sprinkle chopped dark chocolate on top to decorate.
Step 7: Refrigerate the pie for at least 4 hours before serving. For a firmer texture similar to cheesecake, freeze for 30 minutes before serving.
Step 8: Carefully remove the pie from the pan by pushing up the loose bottom. Serve each slice with a tablespoon of coconut yogurt.

Tips & Variations

For a keto-friendly version, substitute maple syrup with sugar-free monk fruit syrup.
If the crust mixture feels too crumbly, add a little more melted coconut oil or maple syrup to help it bind better.
Try topping the pie with fresh berries or chopped nuts for added texture and flavor.
Use ripe but firm avocados for the best creamy texture without bitterness.

Storage

This pie keeps well stored in the refrigerator for up to 3 days. You can also freeze it for longer storage—just defrost in the fridge overnight before serving. Reheat is not recommended; serve chilled or slightly frozen for the best texture.

How to Serve

A slice of chocolate pie sits on a white plate with a silver fork beside it. The pie has three layers: a dark brown crust made of nuts and chocolate bits at the bottom, a thick smooth milk chocolate filling in the middle, and small chopped chunks of dark chocolate scattered on top. The pie slice is the main focus, placed on a white marbled surface with a blurred full pie and half an avocado in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of almonds for the crust?

Yes, you can substitute almonds with walnuts or pecans, but keep in mind the flavor and texture might vary slightly.

Is this pie suitable for people with dairy allergies?

Absolutely. This recipe uses avocado and coconut-based ingredients, making it dairy-free and suitable for those with dairy allergies or lactose intolerance.