Chocolate avocado pie vegan + keto

This no bake chocolate avocado pie is an easy healthy vegan chocolate pie filled with a creamy avocado mousse. Bonus, the recipe is keto friendly too using sugar free monk fruit syrup!

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It is that time of the year when all I think about is vegan holiday dessert. This chocolate avocado tart is perfect for it, ready in 20 minutes, delicious and healthy !

Vegan chocolate pie with avocado

This vegan chocolate pie is one the best no bake vegan dessert you will try! You won’t believe there is avocado hidding in there. The creamy avocado chocolate mousse filling is mind-blowing, sweet and so comforting.

All you need to make this chocolate avocado pie is less than 10 ingredients and 20 minutes:

  • Ripe avocado – read next paragraph to learn how to know if your avocado are ripe
  • Almonds
  • Dessicated coconut, unsweetened 
  • Unsweetened cocoa powder
  • Almond milk or unsweetened plant based milk you like
  • Maple syrup – or any liquid sweetener you like. Brown rice syrup has 50% less sugar and a lower GI so it is great if you want to control carbs otherwise sugar free monk fruit syrup is 100 % sugar free and keto friendly. Other vegan sweetener options are agave syrup, coconut nectar or date syrup
  • Coconut oil 

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How can you tell an avocado is ripe ?

A perfectly ripe avocado is the key to success this simple chocolate avocado pie. In fact, if your avocado are too hard the chocolate filling won’t be creamy and pieces of avocado will still be in the mxiture. On the otherside, if your avocado are overripped the flesh will present black spots that will get the filling bitter. So I recommend following those steps to check if your avocado are ripe:

  1. Color – a ripe avocado is darker in color so first look for a dark avocado
  2. Peel back the small cap on top of the avocado -that is the best test ! the color underneath should be green if dark/brown the avocado is overripe – it means you will have black spots on the flesh. Also, if the cap doesn’t go easily is is not ripe yet!
  3. Texture – gently press the darkest avocado in your hands, a perfectly ripe avocado is slightly soft but should resist some pressure.

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Chocolate avocado pie – keto friendly

This recipe is keto friendly using sugar free Monk fruit syrup, a sugar free natural syrup. Therefore, a slice of this pie will get 12 g net carb. It can be seen as high but remember that this is a dessert and it is healthy for you ! So it is still better to indulge on this keto vegan dessert during the holiday rather than sugar loaded ones!

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More no bake vegan desserts

If you love esy no bake desserts I recommend you try

Don’t forget to share a picture of your creation with me on Instagram, I love to see your pictures of my recipe!

Your friend, Carine

Chocolate avocado pie

Chocolate avocado pie vegan, keto friendly a delicious creamy no bake chocolate mousse pie
Prep Time: 15 mins
refrigerate: 2 hrs
Total Time: 2 hrs 15 mins
Course: Dessert
Cuisine: American, French
Diet: Vegan, Vegetarian
Keyword: chocolate avocado pie, vegan desserts
Servings: 10 slices
Calories: 298kcal
Author: Carine
4.63 from 16 votes


Choocolate crust - 20 cm/ 8 inches pan

  • 1 1/3 cup Almonds - raw, unsalted, roasted or unroasted
  • 1/2 cup Desiccated coconut - unsweetened
  • 2 tablespoon 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

Chocolate avocado mousse

  • 1 cup Avocado - about 3 large avocado (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 85% cocoa dark chocolate chunks

To serve

  • 1 tablespoon Coconut yogurt - - per slice


Prepare the no bake chocolate crust

  • In a food processor with the S blade attachment, add all the dry ingredients: raw almonds, dessicated coconut and cocoa powder. Blend for 30 seconds until the almonds turns into a thick meal.
  • Stop the blender and pour in maple syrup and melted coconut oil.
  • Blend again to form a sticky dough. It should be sticky enough to form a crust. If too loose or dry adjust adding 1 tbsp of water and blend again.
  • 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 avoid the dough to stick to your fingers. Press the dough until it covers all the pan.
  • Place the pie pan into the fridge to set.

Chocolate avocado mousse

  • Scoop out avocado flesh from ripe avocado and remove any black spot form the flesh that may bring bitterness to your mousse.
  • Measure 1 cup packed avocado flesh (or weight 240g, 8.5 oz).
  • 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.
  • 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.
  • Pour the chocolate mousse into the prepared no bake chocolate crust.
  • Sprinkle chopped 85% dark chocolate chunks on top of the pie to decorate.
  • Refrigerate at least 4 hours before serving
  • After 4 hours in the fridge the pie is creamy like a chocolate mousse pie. For a thicker texture pop the pie 30 minutes in the freezer before serving. The texture will be closer to chocolate cheesecake.
  • Release the pie from the pan by pushing up the loose bottom part of the pan.
  • Serve with a dollop of dairy-free coconut yoghurt on top.

Storage and freezing

  • You can make ahead the pie and freeze ! Simply defrost in the fridge the day before serving.
  • Store 3 days in the fridge.


Serving: 1slice | Calories: 298kcal | Carbohydrates: 27.5g | Protein: 5.5g | Fat: 21.1g | Fiber: 5.7g | Sugar: 17.4g

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Reader Interactions


    • Carine

      I wouldn’t use coconut flour has it contains 4 times more fiber than the dessicated cococnut this will absorb all the liquid and dry out the dough. Maybe add more almond flour instead. Enjoy ! XOXO Carine.

  1. Marilyn

    5 stars
    This ws delicious. I was short on time and wanted to use up a pre-made organic whole wheat pie crust. While crust was baking, made up the filing using evaporated coconut milk. Added 1 drop of Young Living Peppermint Vitality essential and 2 drops of Young Living Orange Vitality essential oil. My goodness, I could have eaten the whole pie myself–but resisted. Going to make another today, and thinking maybe adding shreded coconut…..

    • Carine

      Your crust sounds amazing ! I agree, this is an addictive dessert it is hard to stop:) Thanks for trying my recipe. XOXO Carine.

  2. Alejandra Núñez

    5 stars
    Hi, this recipe was surprisingly delicious. Just in my case I use coconut flour and was perfect texture. The only info you need to add is that in my case I used Agave Syrup , and it was to sweet for us, so I would recommend you If using this sweetener , just use the half part on the recipe. It’s better if ones is ready put something sweet over if need it. But beside that it is amazing and so good. Thanks a lot Carine.

    • Carine

      Thanks a lot for the lovely review! I agree agave is very sweet and that is why I always use maple syrup or brown rice syrup in my recipes. Maybe it is something you should try next time if you like the pie less sweet. Enjoy the blog recipes and thanks for being here with me, XOXO Carine.

  3. Patricia

    5 stars
    This is a great recipe but I recommend to everyone to completely omit the coconut oil in the filling altogether. Coconut oil has waaay too many calories and saturated fat is not really healthy when you are using a ton like that. I also cut the maple syrup in half to reduce sugar content. Tasted great.

    For the crust I just put cashews and a few unsweetened dried cranberries in the food processor.

    • Carine

      Thanks for your comment. Coconut oil is the ingredient I am using in the filling to set the pudding. It is often used in raw baking because it solidify at room temperature and allows you to set baked goods without your oven. I agree that coconut oil contains saturated fat, but it contains mostly MCT fat, that are less harmful and may actually raise levels of beneficial HDL cholesterol ! They are not the same saturated fat as the one present in butter. Plus, coconut oil contains the highest level of lauric acid, a strong antibacterial. Of course, this recipe is still a dessert slightly healthier than regular ones but still something to eat with moderation as a little treat once in a while 🙂 Enjoy the recipes on the blog, Take care, XOXO Carine

  4. Michael

    5 stars
    Where I live it is hot all the time so the coconut oil never becomes solid only if you put it in the refrigerator. So I use your recommendation and put it in the freezer for about 30 minutes or less. This is a great dessert, thank you.

    • Carine

      Coconut oil solidify at room temperature it is what provide the texture of the mousse in this pie. Unfortunately, you can’t replace it or the filling won’t set. Enjoy the recipes on the blog, XOXO Carine

      • Ary SA

        Thks!! I already made it for my anniversary last month We love it!! Sooo delicious!! A friend ask me if she could replace it i thought dont but wanna ask

  5. Cheryl

    Can I use almond flour for the crust rather then whole almonds? Also about how many cup of almond flour? Thank you…anxious to try this recipe

    • Carine

      I didn’t try almond flour you can use it but you may need a bit more to make the dough stick together. Don’t be anxious, this is such an easy recipe!

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