CHOCOLATE AVOCADO PIE
VEGAN
INGREDIENTS
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.
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.
3
Press the Crust
Press in the crust into an 8-inch loose-bottom pie pan. 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 that would bring bitterness to your mousse.
6
Measure Avocado
Measure 1 packed cup of avocado flesh (or weigh 240g, 8.5 oz).
7
Process Mousse
In the same food processor, 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.
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 for 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
SWIPE UP FOR PRINTABLE RECIPE