CHOCOLATE AVOCADO PIE
CHOCOLATE CRUST ▢ 1 ⅓ cup Almonds ▢ ½ cup Desiccated Coconut ▢ 2 tbsp Cocoa Powder ▢ ⅓ cup + 1 tbsp Maple syrup ▢ 1 tbsp Coconut oil CHOCOLATE AVOCADO MOUSSE ▢ 1 cup Avocado ▢ ⅓ cup Almond Milk ▢ ⅓ cup + 1 tbsp Cocoa Powder ▢ ⅓ cup + 2 tbsp Maple Syrup ▢ 3 tbsp Coconut Pil TOPPINGS ▢ ½ cup 85% Dark Chocolate TO SERVE ▢ 1 tbsp Coconut Yogurt
Combine Crust Ingredients
Add all the dry ingredients to a food processor: almonds, coconut, and cocoa powder. Blend for 30 seconds.
Add Maple Syrup
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.
Press the Crust
Press in the crust into an 8-inch loose-bottom pie pan. Press the dough until it covers all the pan.
Reserve the Crust
Place the pie pan into the fridge to set.
Scoop out avocado flesh from a ripe avocado and remove any black spot that would bring bitterness to your mousse.
Measure 1 packed cup of avocado flesh (or weigh 240g, 8.5 oz).
In the same food processor, 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.
Pour Mousse into Crust
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 for at least 4 hours before serving.
Serve with a dollop of dairy-free coconut yogurt on top.
Prep Time: 15 minutes Fridge Time: 120 minutes Makes: 10 Slices Calories: 298 kcal per Slice
VEGAN CHOCOLATE AVOCADO PIE
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