Chocolate Avocado Pie (Egg-Free, Dairy-Free) Recipe
This Chocolate Avocado Pie is a luscious, egg-free and dairy-free dessert combining a rich chocolate crust with a creamy avocado mousse filling. Perfectly sweetened with maple syrup and naturally chocolatey, it’s a no-bake, vegan-friendly pie that delivers indulgence without compromise.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (including chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Chocolate Crust
- 1 ⅓ cup raw, unsalted almonds (roasted or unroasted)
- ½ cup unsweetened desiccated coconut
- 2 tablespoons unsweetened cocoa powder
- ⅓ cup + 1 tablespoon maple syrup (or sugar free monk fruit syrup for keto, brown rice syrup, or agave syrup)
- 1 tablespoon coconut oil, melted
Chocolate Avocado Mousse
- 1 cup avocado flesh (about 3 large avocados, 240g / 8.5 oz)
- ⅓ cup unsweetened almond milk (or unsweetened coconut milk)
- ⅓ cup + 1 tablespoon unsweetened cocoa powder
- ⅓ cup + 2 tablespoons maple syrup (or sugar free monk fruit syrup for keto, brown rice syrup, or agave syrup)
- 3 tablespoons coconut oil, melted
Toppings
- 1 pinch salt
- ½ cup 85% dark chocolate, chopped
To Serve
- 1 tablespoon coconut yogurt per slice
Instructions
- Prepare the chocolate crust: In a food processor fitted with the S blade, combine almonds, desiccated coconut, and cocoa powder. Blend for 30 seconds until almonds form a thick meal. Add maple syrup and melted coconut oil, then blend again until a sticky dough forms. If too dry, add 1 tablespoon water and blend again. Press the dough evenly into a 20-cm (8-inch) loose bottom pie pan, using parchment paper between fingers and dough if sticky. Chill in refrigerator to set.
- Make the chocolate avocado mousse: Scoop out and measure 1 cup packed ripe avocado flesh, removing any black spots. In the same food processor or blender (no need to clean bowl), add avocado flesh, maple syrup, cocoa powder, almond milk, and melted coconut oil. Blend until smooth and shiny, scraping down sides as needed for a uniform mousse.
- Assemble the pie: Pour the chocolate mousse into the prepared crust. Sprinkle chopped 85% dark chocolate chunks over the top to decorate. Refrigerate for at least 4 hours to set and develop a creamy mousse texture.
- Serve and store: After chilling, remove the pie from the pan by pushing up the loose bottom. For a thicker, cheesecake-like texture, freeze for 30 minutes before serving. Serve each slice topped with a tablespoon of dairy-free coconut yogurt. Store refrigerated up to 3 days or freeze and thaw in the fridge the day before serving.
Notes
- You can substitute maple syrup with sugar free monk fruit syrup for a keto-friendly version.
- Using parchment paper when pressing the crust dough prevents sticking to your fingers.
- Removing any black spots from avocado ensures no bitter flavors in the mousse.
- Chilling the pie overnight improves texture and flavor melding.
- Freezing for a short period gives a firmer slice resembling cheesecake.
- This recipe makes one 20-cm (8-inch) pie, ideal for about 8 servings.
