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Avocado Chocolate Mousse Pie
4.3 from 18 votes

Avocado Chocolate Mousse Pie

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.

Prep Time
3 hrs 20 mins
Total Time
3 hrs 20 mins
Servings: 12 people
Calories: 488 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 20 Oreo cookies
  • 1/4 cup butter 58 g, or dairy-free alternative, melted
  • 2 .5-oz cans coconut milk 400 mL, chilled overnight + 1 more can for topping, full-fat, or cream
  • 2 Tbsp sugar
  • 1 oz bar dark chocolate 200 g, or dairy-free alternative, large bar plus more for topping
  • 5 avocado
  • ½ cup cocoa powder 68 g
  • ½ tsp vanilla extract 2.5 mL
  • salt pinch

Instructions

    Cup of Yum
  1. 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.
  2. 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**.
  3. 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.
  4. 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.
  5. 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

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: 12 people

Amount Per Serving

Calories 488

% 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.