Chocolate Avocado Cream Pie
It’s ALWAYS a good time for pie! Let me show you how to make this perfect Chocolate Avocado Cream Pie that will satisfy any sweet tooth.
The avocado is completely undetectable yet yields the PERFECT dreamy texture that you want in a cream pie! This Chocolate Avocado Cream Pie has no refined sugar, and is vegan and gluten-free! Desserts that are sweetly indulgent tasting yet have actual nutritional benefits? Yes, please!
Jump to RecipeINGREDIENTS FOR CHOCOLATE AVOCADO CREAM PIE
If you’re a chocolate lover like me, you will be completely obsessed with this Chocolate Avocado Cream Pie! If you feel inspired to swap out any ingredients, see my notes at the end of the recipe for substitutions.
For the Crust:
- Pecans: When ground into a meal they create naturally buttery taste, perfect for a pie crust!
- Brown Rice Flour: A great gluten-free alternative to whole wheat flour.
- Coconut Sugar has a natural caramel-like flavour and adds a rich sweetness.
- Avocado Oil + Agave Nectar: Helps bind the other ingredients together and brings out the sweet and buttery flavours.
For the Filling:
- Ripe Avocados provide the creamy base for the filling.
- Full-Fat Coconut Milk + Agave Nectar are used to add fluffiness and natural, subtle sweetness.
- Vanilla Extract + Cocoa Powder brings the richness and velvety indulgence.
- Coconut Oil: Once refrigerated and set, coconut oil helps to thicken the filling.
HOW TO MAKE CHOCOLATE AVOCADO CREAM PIE
While this Chocolate Avocado Cream Pie does require a little patience, the steps to make both the crust and filling are easy peasy!
- Combine all crust ingredients in a bowl, spoon into pie pan and freeze for 25 minutes.
- Next, bake for 25-30 minutes at 350F. Set aside and let cool completely.
- In a food processor or high-speed blender, combine all filling ingredients. Spoon filling into the cooled crust and evenly spread with a spatula.
- Garnish with additional chopped pecans and chill in the fridge for 4-6 hours. Slice up, serve and enjoy!
This dreamy pie is a perfect treat at any time of the year, because when is chocolate ever not a good idea? I will say, though, a chilled creamy pie is a rather refreshing treat on a warm summer’s day! The taste of avocado is virtually undetectable and adds a source of natural healthy fat to this recipe, too.
Because avocado is perishable, this pie is best consumed on the day it’s made. It’s so darn yummy, though, that I highly doubt finishing it off in a single day won’t be an issue 😉
If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @SteamyVeganKitchen + #SteamyVeganKitchen! I can’t wait to see your yummy recreations!
Chocolate Avocado Cream Pie
Equipment
- 9" Tart or Pie Pan
Ingredients
Pie Crust
- 1 cup pecans, plus 2 tbsp to garnish
- 3/4 cup brown rice flour
- 2 tbsp coconut sugar
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 3 tbsp avocado or grapeseed oil
- 4 tbsp agave nectar
Pie Filling
- 2 large or 3 small ripe avocados
- 1/2 cup agave nectar
- 2 tsp vanilla extract
- 1/2 cup full-fat canned coconut milk
- 3/4 cup cocoa or cacao powder
- 1 tbsp coconut oil, melted
- 1/2 tsp sea salt
Instructions
Pie Crust
- Add 1 cup of the pecans into the bowl of a high-speed blender or food processor and process to a fine crumbly meal. Transfer to a large mixing bowl.
- Next, add in the rice flour, coconut sugar, baking powder and sea salt to the ground pecans, and mix until all the ingredients are well combined.
- Pour the oil and agave nectar into a small bowl and mix to combine. Pour this into the pecan mixture and stir thoroughly until well incorporated. Spoon this mixture into your tart pan.
- Dampening your fingers with water, use your fingertips and press to distribute the mixture evenly on the bottom and sides of the pan. If your fingers get sticky, rinse them and repeat the process. Once you’re done, freeze the the crust for 25 minutes.
- Once chilled, bake in the oven at 350°F for 25-30 minutes, or until it becomes golden brown. Let it cool completely in the pan.
Pie Filling
- While the pie crust is baking, prepare the chocolate cream filling. In the bowl of a high speed blender or food processor, add the avocados, coconut milk, agave nectar, cocoa powder, coconut oil, vanilla extract and sea salt. Blend on high until perfectly smooth.
- Now, spread the filling on your chilled pie crust and garnish with the remaining chopped pecans. Chill in the fridge for 4-6 hours to allow the cream filling to set.
- Slice, serve, and enjoy!
Notes
- Agave Nectar: you can swap this for maple syrup wherever the recipe calls for it.
- Vanilla Extract: you can swap this for almond extract if you like – it adds a similar flavour to marzipan which is really delicious with the chocolate.
- Pecans: you could easily use macadamia nuts instead as they have a similar texture and fat content as pecans that is perfect for the pie crust.
