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 like my Vegan Lemon Meringue Pie, Vegan Strawberry Pie, or Vegan Pumpkin Pie. But what if you don’t want to bake?
This chocolate avocado tart is perfect for it, ready in 20 minutes, delicious, and healthy!
What’s Chocolate Avocado Pie?
Chocolate Avocado Pies are healthy no-bake desserts where the crust is made with a rich coconut and almond sticky dough.
The creamy mousse of avocado pies is made with a decadent mixture of chocolate and avocados. This raw dessert is a healthy pie that tastes delicious and brings a lot of nutrients.
Ingredients And Substitutions
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.
- Almonds – Raw or roasted.
- Desiccated Coconut – Prefer unsweetened desiccated coconut to avoid unnecessary sugar.
- Unsweetened Cocoa Powder – If your cocoa powder is sweetened, reduce the maple syrup.
- 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 – for texture.
How To Make Vegan Chocolate Pie With Avocado
This vegan chocolate pie is one of the best no-bake vegan desserts 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.
To make the pie, start by making the base.
- In a food processor with the S blade attachment, combine the dry ingredients: raw almonds, desiccated coconut, and cocoa powder. Blend for 30 seconds until the almonds transform into a thick meal.
- Halt the blending process and add maple syrup and melted coconut oil to the mixture. Blend again to form a sticky dough with a consistency suitable for shaping a crust. If the dough appears too loose or dry, adjust by adding 1 tablespoon of water and blend once more.
- Tip: Use a piece of parchment paper between your fingers and the dough to prevent sticking during crust shaping due to its sticky nature.
- Press the crust into a 20 cm (8 inches) loose bottom pie pan, ensuring it covers the entire pan. Place the pie pan in the fridge to set.
Once the crust is made, start making the chocolate avocado filling.
- Scoop out the flesh from a ripe avocado, removing any black spots that may impart bitterness. Measure 1 cup packed avocado flesh (approximately 240g or 8.5 oz) and pour it in the blender.
- In the same food processor (no need to clean the bowl) or a blender, combine the avocado flesh, maple syrup, cocoa powder, unsweetened almond milk, and melted coconut oil. Blend until a shiny, consistent chocolate mousse is formed. If necessary, pause, scrape down the sides, and blend again until smooth, with no avocado bits remaining.
- Pour the chocolate mousse into the prepared no-bake chocolate crust. Sprinkle chopped 85% dark chocolate chunks on top for decoration.
- Refrigerate for at least 4 hours before serving. For a thicker texture resembling chocolate cheesecake, place the pie in the freezer for 30 minutes before serving.
Tip: To release the pie from the pan, push up the loose bottom part.
Serving Suggestion
This chocolate avocado pie is a perfect dessert to serve along other pie like Vegan Blueberry Pie or Vegan Pecan Pie for a special occasion.
You can serve each slice with:
- A dollop of dairy-free coconut yogurt on top.
- Some Vegan Whipped Cream
- A scoop of Ninja Creami Protein Ice Cream or Avocado Ice Cream
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.
Storage Instructions
This avocado pie can be stored in the fridge for up to 3 days.
You can also make the avocado pie ahead and freeze it! Defrost it in the fridge the day before serving.
Frequently Asked Questions
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:
Did You Like This Recipe?
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Chocolate Avocado Pie
Ingredients
Chocolate crust – 20-cm/8-inch pan
- 1 ⅓ cup Almonds - raw, unsalted, roasted or unroasted
- ½ cup Desiccated Coconut - unsweetened
- 2 tablespoons Unsweetened Cocoa Powder
- ⅓ cup + 1 tablespoon Maple Syrup - or sugar free monk fruit syrup (if keto) or brown rice syrup or agave syrup
- 1 tablespoon Coconut Oil - melted
Chocolate avocado mousse
- 1 cup Avocado - about 3 large avocados (240 g, 8.5 oz)
- ⅓ cup Almond Milk - unsweetened or unsweetened coconut milk
- ⅓ cup + 1 tbsp Unsweetened Cocoa Powder
- ⅓ cup + 2 tablespoons Maple Syrup - or sugar free monk fruit syrup (if keto) or brown rice syrup or agave syrup
- 3 tablespoons Coconut Oil - melted
Toppings
- 1 pinch Salt
- ½ cup Dark Chocolate
To serve
- 1 tablespoon Coconut Yogurt - – per slice
Instructions
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.
This is a great recipe but I recommend to everyone to completely omit the coconut oil in the filling altogether. Coconut oil has waaay too many calories and saturated fat is not really healthy when you are using a ton like that. I also cut the maple syrup in half to reduce sugar content. Tasted great.
For the crust I just put cashews and a few unsweetened dried cranberries in the food processor.
Thanks for your comment. Coconut oil is the ingredient I am using in the filling to set the pudding. It is often used in raw baking because it solidify at room temperature and allows you to set baked goods without your oven. I agree that coconut oil contains saturated fat, but it contains mostly MCT fat, that are less harmful and may actually raise levels of beneficial HDL cholesterol ! They are not the same saturated fat as the one present in butter. Plus, coconut oil contains the highest level of lauric acid, a strong antibacterial. Of course, this recipe is still a dessert slightly healthier than regular ones but still something to eat with moderation as a little treat once in a while 🙂 Enjoy the recipes on the blog, Take care, XOXO Carine
Hi, this recipe was surprisingly delicious. Just in my case I use coconut flour and was perfect texture. The only info you need to add is that in my case I used Agave Syrup , and it was to sweet for us, so I would recommend you If using this sweetener , just use the half part on the recipe. It’s better if ones is ready put something sweet over if need it. But beside that it is amazing and so good. Thanks a lot Carine.
Hi Alejandra,
May I know how much coconut flour u use for 8inch pan? I wanted to use coconut flour also as I do not have almond flour. So just to confirm u also use 1/2 C dessicated coconut in addition to e coconut flour?
Thank u .
You can’t use coconut flour in this recipe instead of almonds or desiccated coconut. Coconut flour contains too much fiber and it will be very dry
Thanks a lot for the lovely review! I agree agave is very sweet and that is why I always use maple syrup or brown rice syrup in my recipes. Maybe it is something you should try next time if you like the pie less sweet. Enjoy the blog recipes and thanks for being here with me, XOXO Carine.
How long will this last in the refrigerator.
It can be stored 3 days in an airtight container. Enjoy the pie ! XOXO Carine
This ws delicious. I was short on time and wanted to use up a pre-made organic whole wheat pie crust. While crust was baking, made up the filing using evaporated coconut milk. Added 1 drop of Young Living Peppermint Vitality essential and 2 drops of Young Living Orange Vitality essential oil. My goodness, I could have eaten the whole pie myself–but resisted. Going to make another today, and thinking maybe adding shreded coconut…..
Your crust sounds amazing ! I agree, this is an addictive dessert it is hard to stop:) Thanks for trying my recipe. XOXO Carine.
Can coconut flour be used instead of dessicated coconut?
I wouldn’t use coconut flour has it contains 4 times more fiber than the dessicated cococnut this will absorb all the liquid and dry out the dough. Maybe add more almond flour instead. Enjoy ! XOXO Carine.
Delicious & healthy dessert for my keto & vegan holiday guests.
I am so glad you enjoyed the pie, your guest will love it for Holiday dessert I am sure. Enjoy the vegan recipes around here. XOXO Carine
Fantastic flavor and texture!
Delicious! Can’t wait to make for my keto & vegan Christmas guests.
This was soooo delicious I made it for my friend’s 40th birthday cake Everyone loved it and wanted the recipe! Definitely a winner thank you