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!
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 hiding in there. The creamy avocado chocolate mousse filling is mind-blowing, sweet, and so comforting.
For a different perspective on this recipe, watch my step-by-step story on making the vegan avocado chocolate pie.
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.
- Desiccated 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 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.
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 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!
Your friend, Carine
Chocolate Avocado Pie
Chocolate crust - 20-cm/8-inch pan
Chocolate avocado mousse
- 1 pinch Salt
- ½ cup 85% cocoa dark chocolate chunks
- 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, 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.