Chocolate Avocado Pie

Whole New Mom - https://wholenewmom.com

Course: Dessert

Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, THM:S, Vegan

Keyword: chocolate avocado pie

Servings:

Calories: 462kcal

Author: Adrienne

Rich, creamy chocolate avocado pie with a silky filling and gluten-free chocolate crust. Naturally dairy-free and easy to make keto with your favorite low-carb sweetener, this decadent dessert is one nobody will guess is made with avocado.

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Ingredients

Chocolate Crust

1 1/2 cups blanched almond flour
1/4 cup cocoa powder
1/4 cup powdered low-carb sweetener
1/4 cup butter (or coconut oil: melted)
3/4 teaspoon instant coffee
1/4 teaspoon salt (scant)

Chocolate Avocado Filling

2 large avocados (about 300-350 grams flesh, total)
8 ounces sugar-free chocolate chips
4 tablespoons cocoa powder
1/3 cup coconut cream
4 tablespoons granulated low-carb sweetener (or more, to taste)
1/8 teaspoon stevia extract (or to taste)
1/2 teaspoon instant coffee
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups whipped coconut cream (to fold into filling: See notes.)

Instructions

For the Crust

Preheat oven to 325°F.
Stir together the almond flour, cocoa, powdered sweetener, coffee, and salt.
Add the melted butter or coconut oil and mix until evenly moistened.
Press firmly into the bottom and up the sides of a 9-inch pie plate.
Bake for 10-12 minutes, or until set.
Cool completely before filling.

Filling

Melt the chocolate chips and let cool for a few minutes.
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 completely smooth and silky, scraping down the sides as needed.
Taste and adjust sweetener if desired.
Gently fold in about 1 1/2 cups whipped coconut cream until just combined. Do not overmix.
Spoon the filling into the cooled crust and smooth the top.
Refrigerate for at least 4 hours, preferably overnight.
Serve with additional whipped coconut cream and a light dusting of cocoa powder or chocolate shavings, if desired.

Notes

The whipped coconut cream gives the pie a lighter, silkier texture. The amount may vary slightly depending on the brand of coconut cream used and how much volume it gains when whipped.
Use ripe avocados with no dark spots or off flavors.
For the best texture, chill overnight before serving.
This pie is naturally dairy-free and gluten-free and keto using a low-carb sweetener and keto-friendly chocolate chips. You can use any sweetener you'd like as well as regular chocolate chips if you prefer. Regular whipped cream can be used if not needing a dairy-free recipe.

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