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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

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