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No Bake Chocolate Avocado Pie

Light, airy avocado chocolate mousse is the star of the show here.

Time

45 min

Serving size

12

  • VEGAN

  • DAIRY-FREE

  • GLUTEN-FREE

preparation

Prepare crust

  1. In food processor, combine cookies crumbs, sunflower seeds and coconut.
  2. Pulse 5-6 times, until sunflowers seeds and coconut are broken up and mixture resembles soft sand.
  3. Add margarine and mix until combined.
  4. Pour mixture into 9'' pie pan and press into bottom and sides of pan.
  5. Chill for 30 minutes.

Prepare filling

  1. Combine instant espresso and Silk. Allow espresso to dissolve.
  2. In a food processor, combine all ingredients including coffee almond mixture. Mix until pureed and smooth.
  3. Pour mixture into chilled crust and smooth out evenly. Place in refrigerator to chill while you prepare ganache.

Prepare ganache

  1. Heat Silk until just before boiling. Pour over chocolate chips and let set for 45-60 seconds before whisking gently to combine.
  2. Pour ganache over chilled filling. Continue to chill until ready to serve, then top with fresh fruit or coconut whipped topping.

Ingredients

Crust

  • 2 cups vegan chocolate cookie crumbs

  • 1/4 cup toasted sunflower seeds

  • 1/4 cup toasted coconut flake

  • 6 Tbsp margarine, melted

Filling

  • 1 tsp instant espresso

  • 1/2 cups Silk UNSWEET ALMONDMILK

  • 3 ripe avocados

  • 7 Tbsp cocoa powder

  • 1/4 cup coconut oil, melted

  • 3 Tbsp maple syrup

  • 1/8 tsp salt

  • 1 tsp vanilla extract, Ganache

  • 3 oz Silk UNSWEET ALMONDMILK

  • 4 vegan chocolate chips