Chocolate Avocado Pie

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www.theconsciousplantkitchen.com

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

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/chocolate-avocado-pie-vegan-keto/ or scan the QR code here ➡️

Prep Time15

refrigerate2

Total Time2 15

Servings: slices

Calories: 298kcal

Author: Carine Claudepierre

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

US Customary - Metric

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.

Nutrition