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Chocolate Avocado Pie Recipe

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★★★★★

4.5 from 65 reviews

This rich and creamy Chocolate Avocado Pie is a no-bake dessert featuring a wholesome almond and coconut crust paired with a luscious avocado chocolate mousse. Sweetened naturally with maple syrup and enhanced with coconut oil, this pie offers a dairy-free, vegan-friendly treat that’s both indulgent and nutritious. Perfect for warm days or any time you crave a smooth, chocolatey dessert with a healthy twist.

Ingredients

Scale

Chocolate Crust (20-cm/8-inch pan)

  • 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

Chocolate Avocado Mousse

  • 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

Toppings

  • 1 pinch Salt
  • ½ cup Dark Chocolate (85% cocoa), chopped

To Serve

  • 1 tablespoon Coconut Yogurt – per slice

Instructions

  1. Prepare the no-bake chocolate crust: In a food processor fitted with the S blade, add the raw almonds, desiccated coconut, and unsweetened cocoa powder. Blend for about 30 seconds until the almonds are ground into a thick meal. Stop the processor and add maple syrup and melted coconut oil, then blend again until the mixture forms a sticky dough. If the dough is too dry or loose, add 1 tablespoon of water and blend again. Press this dough evenly into the base of a 20-cm (8-inch) loose-bottom pie pan. Use parchment paper between your fingers and the dough to avoid sticking. Place the crust in the refrigerator to set.
  2. Make the chocolate avocado mousse: Scoop the flesh from ripe avocados and remove any dark spots to prevent bitterness. Measure out 1 cup (240 g) of packed avocado flesh. Without cleaning the food processor bowl, add the avocado, maple syrup, cocoa powder, unsweetened almond milk, and melted coconut oil. Blend these ingredients until the mixture becomes smooth, shiny, and mousse-like with no chunks of avocado remaining. You may need to stop and scrape the sides before blending again.
  3. Assemble the pie: Pour the chocolate mousse over the chilled crust, smoothing it out. Sprinkle chopped 85% dark chocolate chunks evenly on top of the mousse for decoration.
  4. Chill the pie: Refrigerate the pie for at least 4 hours to allow it to set and develop a creamy mousse texture. For a firmer, cheesecake-like consistency, freeze the pie for an additional 30 minutes before serving.
  5. Serve: To serve, carefully release the pie from the pan by pushing up the loose bottom. Slice and top each piece with a tablespoon of dairy-free coconut yogurt for added creaminess and flavor.
  6. Storage and freezing: The pie can be made ahead and frozen. To serve after freezing, defrost in the refrigerator overnight. Store leftovers in the fridge for up to 3 days.

Notes

  • Use ripe avocados for the smoothest and creamiest mousse.
  • If the crust dough is too sticky to handle, chill it briefly before pressing into the pan.
  • Maple syrup can be substituted with sugar-free monk fruit syrup for a keto-friendly version.
  • Using dark chocolate with at least 85% cocoa ensures a deep chocolate flavor with less sugar.
  • Adding a pinch of salt in the topping balances the sweetness and enhances chocolate flavor.
  • This pie is dairy-free, vegan, and gluten-free.
  • For a thicker texture resembling cheesecake, freeze the pie for 30 minutes before serving.

Keywords: chocolate avocado pie, vegan chocolate mousse, no bake chocolate pie, dairy free dessert, gluten free dessert, healthy chocolate pie, avocado dessert

Find it online: https://mixitwitjoe.com/chocolate-avocado-pie-recipe/