Avocado Chocolate Mousse Pie
User Reviews
4.3
27 reviews
Good
Avocado Chocolate Mousse Pie
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Described as "amazing" by many readers, this avocado chocolate mousse pie makes the perfect healthier treat. It's easy to whip up and has an incredibly silky texture, thanks to avocados! Finished with whipped coconut cream, it's a dessert that doesn't skimp on flavor and can easily be made gluten-free and dairy-free.
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Ingredients
- 20 Oreo cookies
- 1/4 cup butter 58 g, or dairy-free alternative, melted
- 2 .5-oz cans full-fat coconut milk or cream 400 mL, chilled overnight + 1 more can for topping *
- 2 Tbsp sugar
- 1 oz bar large bar dark chocolate + more for topping 200 g, or dairy-free alternative
- 5 avocados
- ½ cup cocoa powder 68 g
- ½ tsp vanilla extract 2.5 mL
- pinch of salt
Instructions
- In a food processor, blitz the Oreos into coarse crumbs. Mix with melted butter and press into the bottom of a pie pan or parchment paper-lined springform pan. Set in fridge.
- Being careful not to jostle your coconut milk cans, remove them from the fridge and open. The thick coconut cream should have separated to the top. Scoop out the dense cream, leaving the water**.
- Whip the coconut cream with an electric mixer or food processor for a few seconds, until smooth and creamy. Gently fold in 2 Tbsp sugar and set in fridge.
- Melt chocolate in microwave or with a double boiler. To a food processor add melted chocolate, avocados, cocoa powder, vanilla, and salt. Blend until smooth.
- In a large bowl, gently fold together avocado chocolate and coconut whipped cream. Pour into your prepared pie crust, cover, and refrigerate for 3 hours to set (or freeze for 1 hour if you want to eat it right away). Store leftovers covered in the fridge.
Notes
- *Look at the ingredients in the coconut milk, and aim for one that has ONLY coconut milk and water, or be sure to buy a good brand (Thai Kitchen is great). Emulsifiers and gums will prevent the fat from separating, which we need to make the whipped cream. And if you need it, regular whipped cream can work instead of coconut whipped cream.
- **Save the coconut water for smoothies!
- If you liked this pie, you may also like this Tofu Chocolate Mousse Pie!
- Storage: This pie will last in the fridge in an airtight container for up to 5 days. Or, you can freeze it for up to 3 months.
Nutrition Information
Show Details
Serving
1slice
Calories
488kcal
(24%)
Carbohydrates
35.2g
(12%)
Protein
5.4g
(11%)
Fat
39.3g
(60%)
Sodium
151mg
(6%)
Fiber
8.6g
(34%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 488kcal | 24% |
| Carbohydrates | 35.2g | 12% |
| Protein | 5.4g | 11% |
| Fat | 39.3g | 60% |
| Sodium | 151mg | 6% |
| Fiber | 8.6g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
27 reviews
Good
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