Chocolate Avocado Pie

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!

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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.

1. 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.

2. 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.

3. Tip: Use a piece of parchment paper between your fingers and the dough to prevent sticking during crust shaping due to its sticky nature.

4. 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.

5. 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.

6. 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.

7. Pour the chocolate mousse into the prepared no-bake chocolate crust. Sprinkle chopped 85% dark chocolate chunks on top for decoration.

8. 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:

1. Color – a ripe avocado is darker in color, so first, look for a dark avocado.
2. 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!
3. 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

More No-Bake Vegan Desserts

If you love easy no-bake desserts, I recommend trying:

Vegan Pumpkin Cheesecake

Chocolate Dipped Stuffed Dates

Dark Chocolate Peppermint Bark

2-Ingredient Peanut Butter Fudge

Healthy Fruit Pizza

2-Ingredient Fudge

Chocolate Avocado Pie

This Chocolate Avocado Pie is a vegan, keto-friendly, and delicious creamy no-bake chocolate mousse pie.

4.71 from 93 votes

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Prep Time: 15 minutes mins

refrigerate: 2 hours hrs

Total Time: 2 hours hrs 15 minutes mins

Course: Dessert

Cuisine: American, French

Servings: 10 slices

Calories: 298 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

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.

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Nutrition

Serving: 1slice | Calories: 298kcal | Carbohydrates: 27.5g | Protein: 5.5g | Fat: 21.1g | Fiber: 5.7g | Sugar: 17.4g