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Vegan Chocolate Avocado Pie
AKA Healthy French silk Pie
Are you looking for a healthy guilt-free goodie option for your next dessert? Don’t worry, I got you covered. Did I mention it’s easy? This vegan avocado chocolate pie recipe is the only one you will ever need for your chocolate cravings.
Whether you have a holiday approaching where you want to wow your guests as they take a bite, and you tell them it’s avocado. Or, you just have a hankering for some rich, decadent, creamy chocolatey goodness without the guilt. This avocado chocolate pie is the one!
Creamy Chocolate Goodness
The taste and texture is just like a French silk pie without the cups of heavy cream. Make sure your avocados are perfectly ripe. It’s best to chill the avocados in the fridge before, so that way when the filling is made, it can cool all the quicker.
Use a homemade farmhouse decor feel for decorating pies and cakes. I typically put a spoonful of cream on top and the side. However, you could get fancy and tip the whipped cream if you wanted that traditional French silk pie look.
Maybe it’s because I’m a boy mom. They just want all the chocolate in their bellies. Pretty looking, they don’t notice. Well, I take that back, they do appreciate beauty, but more so chocolatey goodness.
Since the only sugar in this is the chocolate chips and maple syrup, you don’t have to feel bad letting toddlers have it. Or, even eating a slice for breakfast. It is full of perfect healthy fats the body craves and needs.
This is my personal go-to dessert all year round.
Yes, I do live in Hawaii so I may be able to get fresh good avocados all year round. This pie does need to stay cool so, if you are planning on taking it somewhere, pack it in a cooler until serving time.
Vegan Avocado Chocolate Pie
- Blender or Food Processor
- 1 9 in Crust
- 2 Medium Ripe Avocados
- 1/2 cup coconut oil
- 1 cup chocolate chips
- 1 cup coconut milk
- 1/2 cup maple syrup
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup raw cacao powder
- Prepare your favorite crust, either baked or raw crust. For an easy crust, use 1 1/2 cups flour(gluten-free or all-purpose), cut in 8 Tbs coconut oil. I like to use a pastry cutter or my hands. Then add 5Tbs ice cold water and form into a dough. Roll out and bake in 375 oven for 10-15 minutes until done.
- In a food processor, blend ripe avos. In a double boiler(if you don't have one, use saucepan with water and Pyrex cup in water) melt the chocolate and coconut oil. Once melted, in separate saucepan on low whisk together melted chocolate, milk, maple syrup, salt, and vanilla. Takes less than a minute, you don't want to stop stirring or let it bubble. Add mixture to food processor with avos. Mix together until creamy looking. Pour over crust and refrigerate until hard. It takes at least 3 hours. Serve plain or with whipped topping of your choice.
Let me know how you like it!