Vegan Chocolate Avocado Pie
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This no-bake chocolate avocado pie is an easy healthy vegan chocolate pie filled with a creamy avocado mousse.
Bonus, the recipe is also keto-friendly using sugar-free monk fruit syrup!
It is that time of the year when all I think about is a vegan holiday dessert.
This chocolate avocado tart is perfect for it, ready in 20 minutes, delicious, and healthy!
What’s An Avocado Pie?
Avocado Pies are healthy no-bake desserts where the crust is made with a rich coconut and almond sticky dough.
The creamy mousse of avocado pies is made with a decadent mixture of chocolate and avocados.
This raw dessert is a healthy pie that tastes delicious and brings a lot of nutrients.
How To Make Vegan Chocolate Pie With Avocado
This vegan chocolate pie is one of the best no-bake vegan desserts you will try! You won’t believe there is avocado hiding in there.
The creamy avocado chocolate mousse filling is mind-blowing, sweet, and so comforting.
Ingredients
All you need to make this chocolate avocado pie is less than 10 ingredients and 20 minutes:
- Ripe Avocados – Read the next paragraph to learn how to know if your avocados are ripe.
- Almonds – Raw or roasted.
- Desiccated Coconut – Prefer unsweetened desiccated coconut to avoid unnecessary sugar.
- 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 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
How Can You Tell An Avocado Is Ripe?
A perfectly ripe avocado is the key to success in this simple chocolate avocado pie.
In fact, if your avocado is too hard, the chocolate filling won’t be creamy, and pieces of avocado will still be in the mixture.
On the other hand, if your avocados are overripe, the flesh will present black spots that would make the filling bitter.
So I recommend following those steps to check if your avocado is ripe:
- Color – a ripe avocado is darker in color, so first, look for a dark avocado.
- Peel back the small stem 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 stem doesn’t go easily is not ripe yet!
- Texture – gently press the darkest avocado in your hands. A perfectly ripe avocado is slightly soft but should resist some pressure.
Storage Instructions
This avocado pie can be stored in the fridge for up to 3 days.
You can also make the avocado pie ahead and freeze it! Defrost it in the fridge the day before serving.
Is 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 grams of net carbs.
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 in this keto vegan dessert during the holidays rather than sugar-loaded ones!
More No-Bake Vegan Desserts
If you love easy no-bake desserts, I recommend trying:
Don’t forget to share a picture of your creation with me on Instagram. I love to see your pictures of my recipe!
Chocolate Avocado Pie
Ingredients
Chocolate crust – 20-cm/8-inch pan
- 1 ⅓ cup 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 (if keto) or brown rice syrup or agave syrup
- 1 tablespoon Coconut Oil - melted
Chocolate avocado mousse
- 1 cup Avocado - about 3 large avocados (240 g, 8.5 oz)
- ⅓ cup Almond Milk - unsweetened or unsweetened coconut milk
- ⅓ cup + 1 tbsp Unsweetened Cocoa Powder
- ⅓ 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
Toppings
- 1 pinch Salt
- ½ cup 85% cocoa dark chocolate chunks
To serve
- 1 tablespoon Coconut Yogurt - – per slice
Instructions
Prepare the no-bake chocolate crust
- 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.
- 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 by 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 prevent the dough from sticking 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 a ripe avocado and remove any black spot from 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 for 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 yogurt 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.
I loved this recipe! The filling was so creamy and loved the taste of the crust but it came out so soft the sides wouldn’t stand up and made just like the recipe and in the refrigerator overnight… please help with any suggestions! Thank you!
You can prebake the crust for 10-15 minutes at preheat oven to 350F (180C), this crisps the crust. Cool down completely before adding the filling.
Wow!
I made this recipe for the first time today and added some crushed raspberries in the bottom of the tart, before the chocolate “cream”, to make it a little bit more fresh, and it was absolutely amazing! Loved it, and no one guessed I used avocado haha!
This recipe looks delicious! Can almond flour be substituted for the almonds in the crusts? If so, how much should be used? Also, can date syrup be used in place of the maple syrup?
Yes it will work with same amount of almond flour to swap raw almonds.
What a amazing cake, looks so delicious,I Will tray to make as soon as possible.
What amazing looks so delicious,I Will tray to mayor as soon as possible.
This is a fabulous recipe! I subbed the maple syrup with Lakanto’s sugar free maple syrup and placed the pie in the freezer to speed up the time we had to wait to serve it. Thanks for making our day by sharing this recipe!
Delicious!! I love that it’s dairy free and no artificial sugar! I made this for my dad for Father’s Day so he could enjoy a sweet treat and he was so surprised that it had avocados and natural sugar! I will be making this again this weekend. Thank you so much for this recipe!
I made this for Thanksgiving. I used a bought pecan pie crust instead of making one. It was delicious and so easy that I’m making two to take to my family Christmas party !Thanks so much for sharing this recipe. I’m borderline diabetic so watch my carbs and sugar. I used monk fruit syrup and it worked wonderfully.
I was baking for vegan/gluten free people and came across this recipe. For the life of me, I could not find my pie tin so I decided to use my cupcake pan and do individual servings. I had no idea how it would work, especially trying a recipe for the first time. It was amazing. I used the bottom of a glass to flatten the crust into each cupcake wrapper then scooped the filling in and decorated with some vegan chocolate chips. I’m lucky I got one for myself because they wre the first dessert to disappear. Now I need to make more for myself. Serving them as individuals worked great. I love this recipe.
What can I use instead of almonds for the crust? We have a nut allergy.
You can use oat flour or any other seed flours like sunflower seed flour, sesame seed flour. Enjoy
Can you bake the crust for a bit of crunch texture?
Sure, prebake 12 minutes at 180C and cool down before adding filling
Could I use silken tofu instead of avocado do you think?
Thanks! Looks yum!
It sounds like a great idea, I didn’t try that but it should work, feel free to experiment.
This was actually really good! I was also hesitant about using coconut oil, so I left it completely out as one reviewer suggested (no substitutions, either), and it turned out fine. I was surprised at how good it was because I tasted the batter and thought it was a little bitter and not that sweet, but combined with the crust and having sat in the fridge for a few hours, it tasted awesome! The crust is amazing with its coconuty flavor!
I am super excited to try this receipe. My friend is always showing me up with her low sugar desserts. This seems healthy and has very little or no sugar. I love monk fruit as a sugar substitute. Thanks
Hi! Any idea on the amount of monk fruit to use? I know it’s a lot sweeter than maple syrup. Thanks!
If you are using sugar free maple syrup from Lakanto, same amount is ok. Don’t use pure monk fruit, it will be bitter or too sweet without adding texture. Enjoy.
Thank you, thank you, thank you !
Such a simple to make yet incredibly delicious dessert. I love the light texture and combination of ingredients. This is the perfect dessert for a dinner party or family event. Absolutely in love with it.
Now on to try another recipe.
Xx
How would I sub cacao powder with coco powder?
Both option will work with same amount in this recipe the cocoa flavor will be stronger if you use cacao. Enjoy! XOXO Carine
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
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!
How can i replace the coconut oil?
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
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
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.
Great idea on putting coconut oil in the fridge! I am so happy you enjoy the pie too, XOXO Carine
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.
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
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.
Hi Alejandra,
May I know how much coconut flour u use for 8inch pan? I wanted to use coconut flour also as I do not have almond flour. So just to confirm u also use 1/2 C dessicated coconut in addition to e coconut flour?
Thank u .
You can’t use coconut flour in this recipe instead of almonds or desiccated coconut. Coconut flour contains too much fiber and it will be very dry
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.
How long will this last in the refrigerator.
It can be stored 3 days in an airtight container. Enjoy the pie ! XOXO Carine
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…..
Your crust sounds amazing ! I agree, this is an addictive dessert it is hard to stop:) Thanks for trying my recipe. XOXO Carine.
Can coconut flour be used instead of dessicated coconut?
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.
Delicious & healthy dessert for my keto & vegan holiday guests.
I am so glad you enjoyed the pie, your guest will love it for Holiday dessert I am sure. Enjoy the vegan recipes around here. XOXO Carine
Fantastic flavor and texture!
Delicious! Can’t wait to make for my keto & vegan Christmas guests.
This was soooo delicious I made it for my friend’s 40th birthday cake Everyone loved it and wanted the recipe! Definitely a winner thank you