Avocado Chocolate Cream Pie sounds weird, right? Don’t run away yet! I tried it on my hubby, and I thought he was going to eat the whole thing in one sitting.
Then I sprang it on my daughter and her husband when she needed someone to make them a meal. (Dontcha hate being stuck in bed? But then people bring you food, and things might be okay after all!) Here’s what she had to say:
“The pie! So smooth and scrumptious! Hubby liked it, too. We both liked your Avocado Chocolate Cream Pie more than we thought we would. It was amazing! I also like that it’s not too rich. I could probably eat the whole pie…”
It’s slightly less decadent than the last pie I shared, but the texture is to die for. I revamped a recipe by Whole Lifestyle Nutrition. The original recipe uses real maple syrup—which I love, but I wasn’t fond of it with chocolate and avocados! So I rebelled and used sugar. So sue me! You could probably use honey. I like it just fine in my chocolate-avocado smoothies!
I took the rebellion a little further when I didn’t actually have a can of full-fat coconut milk for the topping. Yup, I did have a can of “dairy whipped topping.”
While I used coconut milk (out of a carton, no significant fat in it) in the filling, I’m sure it would be tasty with whole milk, too, or even lactose-free. Live dangerously. This pie is pretty flexible!
Go ahead, try it. It’s so good!
Avocado Chocolate Cream Pie
½ cup coconut oil
1 cup semi-sweet chocolate chips
1 cup coconut (or coconut-almond!) milk
⅔ to ¾ cups real maple syrup*
¼ teaspoon salt
2 ripe avocados
1 pre-baked 9-inch pie shell
Whipped Coconut Cream (recipe below)
In a small saucepan, melt the coconut oil and chocolate chips over low heat, stirring until smooth. Stir in the coconut milk, maple syrup and salt. Warm through, then remove from heat. Do not boil!
Put the avocado into a blender. Pour the chocolate sauce over the top. Process on high for about a minute, then scrape down the sides. Continue to process until smooth and no green flecks remain, scraping down sides as necessary. The mixture will be quite thick. Don’t overheat the motor!
Pour the chocolate mixture into the pie shell. Refrigerate for about 3 hours before serving.
Whipped Coconut Cream Recipe:
Refrigerate t1 cup full-fat coconut milk overnight so you can scoop the heavier cream from the top of the can. To the coconut cream add 1 teaspoon real maple syrup, and ¼ teaspoon vanilla extract (optional). Whip in a mixer for about a minute until light and fluffy, scraping down the sides occasionally.
*Substitute ¾ cup sugar + 2 Tbsp water
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Try it. Send me your pics and let me know how you liked it!
What are some of your favorite chocolate recipes?