Description
This rich and creamy Chocolate Avocado Pie is a decadent yet healthy dessert option that uses ripe avocados to create a smooth, velvety chocolate filling. Sweetened naturally with maple syrup and set in a graham cracker crust, this no-bake pie requires minimal preparation and refrigeration time. It’s perfect for those seeking a dairy-free, vegan indulgence that combines wholesome ingredients with indulgent flavors.
Ingredients
Filling
- 2 ripe avocados, peeled and pitted
- 1/2 cup cocoa powder
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- Pinch of sea salt
Crust
- 1 pre-made or homemade graham cracker crust (or any preferred crust)
Instructions
- Combine ingredients: In a food processor, add the peeled and pitted ripe avocados, cocoa powder, maple syrup, melted coconut oil, vanilla extract, and a pinch of sea salt. This step ensures all the flavors blend well for a smooth filling.
- Process until smooth: Blend the mixture until it becomes creamy and uniform in texture, stopping occasionally to scrape down the sides of the processor bowl to incorporate all ingredients evenly.
- Fill the crust: Pour the creamy chocolate avocado mixture into the graham cracker crust. Use a spatula to smooth the top evenly for a neat presentation.
- Chill to set: Refrigerate the pie for at least 2 hours, allowing the filling to firm up and develop its rich texture.
- Optional garnish: Before serving, add whipped cream, fresh berries, or shaved chocolate on top to enhance flavor and presentation.
Notes
- Use ripe avocados to ensure a smooth, creamy filling without bitterness.
- This pie is naturally vegan and dairy-free, thanks to the use of coconut oil and no dairy products.
- Maple syrup can be substituted with agave or honey if not strictly vegan.
- For a nut-free crust alternative, use a cookie or oat-based crust.
- Storage: Keep refrigerated and consume within 3 days for best freshness.
