4.83 - 164 votes
VEGAN CHOCOLATE AVOCADO PIE
By Carine
theconsciousplantkitchen.com
VEGAN
GLUTEN-FREE
INGREDIENTS
CHOCOLATE CRUST ▢ 1 1/3 cup Almonds ▢ 1/2 cup Desiccated coconut ▢ 2 tablespoons unsweetened cocoa powder ▢ 1/3 cup + 1 tablespoon Maple syrup ▢ 1 tablespoon Coconut oil CHOCOLATE AVOCADO MOUSSE ▢ 1 cup Avocado ▢ 1/3 cup Almond milk ▢ 1/3 cup + 1 tbsp Unsweetened cocoa powder ▢ 1/3 cup + 2 tablespoons Maple syrup ▢ 3 tablespoons Coconut oil TOPPINGS ▢ 1/2 cup 85% cocoa dark chocolate chunks TO SERVE ▢ 1 tablespoon Coconut yogurt
Combine Crust Ingredients
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.
1
Add Maple Syrup
Stop the blender and pour in maple syrup and melted coconut oil.
2
Blend Again
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.
3
Press the Crust
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. Press the dough until it covers all the pan.
4
Reserve the Crust
Place the pie pan into the fridge to set.
5
Scoop Avocado
Scoop out avocado flesh from a ripe avocado and remove any black spot from the flesh that may bring bitterness to your mousse.
6
Measure Avocado
Measure 1 cup packed avocado flesh (or weight 240g, 8.5 oz).
7
Process Mousse
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.
8
Blend Mousse
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.
9
Pour Mousse into Crust
Pour the chocolate mousse into the prepared no-bake chocolate crust.
10
Sprinkle Chocolate
Sprinkle chopped 85% dark chocolate chunks on top of the pie to decorate.
11
Refrigerate
Refrigerate at least 4 hours before serving
12
Serve
Serve with a dollop of dairy-free coconut yogurt on top.
13
Prep Time: 15 minutes Fridge Time: 120 minutes Makes: 10 Slices Calories: 298 kcal per Slice
VEGAN CHOCOLATE AVOCADO PIE