Stop Making Heavy Chocolate Pies! Make This Avocado Chocolate Pie
↓ Jump to RecipeRich, creamy, and secretly made with ripe avocados! This healthier dessert pairs a silky, fudge-like chocolate filling with a crisp oat crust for a totally satisfying, guilt-free sweet treat.
You won’t taste the avocado at all! Ripe avocados lend an extraordinarily velvety, truffle-like creaminess that completely replaces heavy cream and butter.
Blended with cocoa powder, honey, and vanilla, this pudding-like filling sits inside a simple pre-baked oat flour crust. Top with tart fresh raspberries for a bright contrast of flavors!
Avocado Chocolate Pie
- 🥧 9-inch pie dish
- 🥣 Blender or food processor
- 🥄 Spatula
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1Bake Crust: Preheat your oven to 350°F (175°C). Press the oat flour (mixed with 2–3 tbsp water or coconut oil until pressable) into a 9-inch pie dish. Bake for 10 minutes until lightly golden, then allow to cool completely.
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2Blend Filling: Add the pitted ripe avocados, unsweetened cocoa powder, honey (or maple syrup), and vanilla extract into a blender or food processor. Process until completely smooth, glossy, and lump-free.
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3Fill & Chill: Spread the chocolate avocado filling evenly into the cooled oat crust using a spatula. Refrigerate for at least 4 hours (or overnight) to allow the filling to set firm.
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4Garnish & Serve: Top with fresh red raspberries right before slicing into 8 wedges. Serve cold!
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Get The Cookbook — $9.97 →- 🥑 Use Perfectly Ripe Avocados: Soft, ripe avocados ensure a smooth puree without any gritty bits or green taste.
- 🍫 Sweetness Adjustment: Taste the blended chocolate mixture before pouring into the pie crust. Add an extra tablespoon of honey if you prefer a sweeter taste.
- 🌾 Oat Crust Tip: If using plain oat flour, mix with 2 tbsp melted coconut oil or maple syrup plus 1 tbsp water so it holds shape in the pan.
- ❄️ Keep Cold: Keep refrigerated until ready to serve so the avocado fudge filling stays perfectly firm.
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