Healthy Chocolate Avocado Pie

This rich chocolate avocado pie is likely going to be your new favorite healthy dessert. It sure is ours. It has a texture somewhere between chocolate silk pie and chocolate truffle pie with deep chocolate flavor enhanced by just the right amount of coffee.

The rich chocolate filling is lightened with whipped coconut cream and tucked into a crisp chocolate almond flour crust.

Finding desserts that taste amazing while also being allergy-friendly and low-carb can be tough, but this chocolate pie proves it can be done. I knew we had a winner when our youngest (this pickiest member of the family) kept going back for more.

Our oldest son has lived with life-threatening food allergies his whole life, so he's grateful for almost any homemade dessert. Our youngest is much pickier—and he kept coming back for another slice. That was all the proof I needed.

This recipe went through multiple rounds of testing to achieve a filling that was both deeply chocolatey and light enough to resemble a chocolate silk pie. Folding whipped coconut cream into the filling made all the difference.

As a side note, I developed this recipe back in 2011, but it needed a big revamp and well, it got that for sure and now it's one of my favorite recipes on this site. It's so good I had to update the recipe even before I had great photography to go with it. Those photos will come…

Why You'll Love This Chocolate Avocado Pie

This pie is:

• rich and decadent chocolate flavor with a surprisingly silky texture.
• made of wholesome ingredients like avocado, coconut cream, almonds, and cocoa
• allergy-friendly: naturally dairy-free, egg-free, and gluten-free. Easily made keto with your favorite low-carb sweetener.
• no bake (you can skip baking the crust if you like)
• nobody will guess it's made with avocado!

Ingredients

For amounts, scroll down to the recipe card.

Chocolate Crust

• blanched almond flour
• cocoa powder – cacao or carob could also be used. Use less sweetener if using carob.
• powdered low-carb sweetener – or other sweetener
• butter (or coconut oil: melted)
• instant coffee (you can make the crust without this, but it deepens the chocolate flavor)
• salt

Chocolate Avocado Filling

• avocados
• sugar-free chocolate chips (use regular if not needing to be low-carb)
• cocoa powder
• coconut cream (either buy coconut cream or use the thick part on top of a chilled can of full-fat coconut milk)
• granulated low-carb sweetener (or other sweetener, as preferred)
• stevia extract
• instant coffee
• vanilla extract
• salt
• whipped coconut cream (to fold into filling. For a more dense truffle-like dessert, this can be omitted.)

Directions

For the full instruction list, see the recipe card below.

For the Crust

• Preheat oven.
• Stir together the dry ingredients.
• Add the melted butter or coconut oil and mix.
• Press firmly into the bottom and up the sides of pie plate.
• Bake until set.
• Cool before filling.

Filling

• Melt the chocolate chips and let cool.
• Add the avocados, melted chocolate, cocoa powder, coconut cream, granulated sweetener, stevia, coffee, vanilla, and salt to a food processor or high-speed blender.
• Blend until smooth.
• Taste and adjust sweetener if desired.
• Gently fold in whipped coconut cream.
• Spoon the filling into the cooled crust.
• Refrigerate and serve with with desired toppings.

What Does Chocolate Avocado Pie Taste Like?

A good chocolate avocado pie tastes amazing. Some are made to be more like a pudding, some are lightened up like a silk pie, while others are more truffle-like.

This one is between a silk pie and a truffle. I think it's the perfect balance.

Avocado is rich in healthy fats and gives it a creamy base that, paired with the coconut cream is truly satisfying. We can't taste the avocado and I bet you can't either.

Recipe Notes and Substitutions

• Why the Whipped Coconut Cream Matters: During testing, everyone preferred the pie after whipped coconut cream was folded into the filling. It lightens the texture without diluting the rich chocolate flavor, making the pie more reminiscent of a classic chocolate silk pie.
• Chocolate Flavor: Don't skip the coffee! It doesn't make the pie taste like coffee—it simply deepens the chocolate flavor.
• Sweetener Options: I've tested this pie with low-carb sweeteners, but you can use your favorite granulated sweetener. Taste the filling before folding in the whipped coconut cream and adjust if needed.
• Make Ahead: This pie actually improves after chilling for several hours or overnight, making it a great make-ahead dessert.

Like this recipe?  You may also wish to try my:

• Homemade Almond Joy Bars
• Homemade Protein Bars, or
• Carob / Chocolate Coated Almonds

Do you have a favorite real food dessert recipe to share?  Or one that needs a makeover?  I'd be glad to redo it for you.