Chocolate Avocado Pie Recipe

I’m excited to share my unique twist on Avocado Pie. I combined almond flour and coconut oil for a crisp crust that perfectly contrasts the rich filling made with mashed avocados, unsweetened cocoa powder, and coconut milk. This vegan, paleo, and keto-friendly dessert offers an alluring balance of flavors worth every bite.

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I’ve been experimenting in the kitchen lately and came up with the most unexpected treat—a chocolate avocado pie that redefines dessert. I started with a crisp almond flour crust mixed with melted coconut oil, erythritol, and just a hint of salt.

Then, for the filling, I mashed up two ripe avocados until smooth and blended them with unsweetened cocoa powder, full fat coconut milk, vanilla extract, and another pinch of salt. The result was a rich, velvety pie that strikes a unique balance between decadence and healthy living.

I’ve always been intrigued by avocado pie recipes and have seen nods to flavors in healthy brownie recipes, avocado desserts, and even hints reminded me of those fun dessert oreo twists. It’s a recipe that’s so versatile, fitting into vegan, paleo, and keto lifestyles while still being delightfully indulgent.

Trust me, you’re in for a treat when you try it out.

Why I Like this Recipe

I really love this recipe because the crust just hits the spot for me. The almond flour mixed with melted coconut oil makes it light and kind of nutty, which is different from what you usually expect in a dessert pie.

I also like how the filling turns out super creamy. I mean, using avocado in a chocolate pie sounded weird at first but it really works. The texture is smooth and it doesn’t have that heavy, sugary taste since it’s sweetened with erythritol.

Another reason I enjoy this pie so much is that it fits into my lifestyle. It’s vegan, paleo, and keto, which makes it a flexible treat whether I want something healthy or just a simple dessert without any guilt.

Plus, the whole recipe is straightforward and quick to make. Even if I don’t feel like spending ages in the kitchen, I still get a delicious dessert that always impresses my friends and family.

Ingredients

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Almond Flour: Nut based, high protein and fiber, low carb alternative to regular flour.
Coconut Oil: Adds richness and healthy fats to the crust, and boosts flavor naturally.
Erythritol: Provides keto friendly sweetness without a sugar crash, making mouthfeel light.
Avocados: Ripe avocados are creamy, packed with fiber and healthy monounsaturated fats.
Unsweetened Cocoa Powder: Adds deep chocolate flavor and antioxidants, making the filling rich and smooth.
Full Fat Coconut Milk: Delivers creaminess in the filling along with medium chain fats for energy.
Vanilla Extract: Enhances overall aroma and taste, adding a subtle sweet note to the pie.

Ingredient Quantities

Crust:
- 1 1/2 cups almond flour
- 2 tbsp coconut oil, melted
- 2 tbsp erythritol (or your prefered keto sweetener)
- A pinch of salt

Filling:
- 2 ripe avocados, mashed
- 1/3 cup unsweetened cocoa powder
- 1/4 cup full fat coconut milk
- 1/3 cup erythritol liquid sweetener (or a sugar free maple syrup alternative)
- 1 tsp vanilla extract
- A pinch of salt

How to Make this

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1. Preheat your oven to 350°F.

2. In a bowl, mix 1 1/2 cups almond flour, 2 tbsp melted coconut oil, 2 tbsp erythritol, and a pinch of salt until well combined.

3. Press this mixture firmly into a 9-inch pie dish to form an even crust.

4. Bake the crust for about 8 to 10 minutes until it gets a slight golden hue, then set it aside to cool.

5. While the crust cools, mash 2 ripe avocados in a separate bowl until most of the lumps are gone.

6. Stir in 1/3 cup unsweetened cocoa powder, 1/4 cup full fat coconut milk, 1/3 cup erythritol liquid sweetener, 1 tsp vanilla extract, and another pinch of salt into the mashed avocado.

7. Mix everything until the filling is smooth and creamy; it’s fine if a couple of tiny bits remain.

8. Pour the avocado chocolate filling over the cooled crust, and spread it out evenly with a spatula.

9. Refrigerate the pie for at least 2 hours so it can set up nice and firm.

10. Slice it up and enjoy your secretly healthy avocado chocolate pie, perfect for any dessert craving!

Equipment Needed

1. Oven that can be preheated to 350°F
2. Two mixing bowls (one for the crust and one for the avocado filling)
3. A 9-inch pie dish
4. Measuring cups and spoons
5. A rubber spatula for mixing and spreading
6. A fork or potato masher for mashing the avocados
7. A knife for slicing the pie after it sets
8. Access to a refrigerator for chilling the pie

FAQ

Q: Can I use a different flour instead of almond flour?

A: Yup, you can use coconut flour but you might need to tweak the liquid amounts so the crust holds together.

Q: What if I dont have erythritol?

A: You can substitute with another keto sweetener like stevia or monk fruit syrup, just adjust to your taste.

Q: How long should the pie chill in the fridge?

A: Its best to let it chill for at least 2 hours so the filling firms up, though leaving it overnight works even better.

Q: Is this recipe vegan?

A: Yes its vegan since all the ingredients are plant based, just double check on your coconut products.

Q: How can I fix the flavor if i find it a bit too bitter?

A: Try adding a little more sweetener or extra vanilla extract to balance out the bitterness.

Chocolate Avocado Pie Recipe Substitutions and Variations

If you dont have almond flour, try using coconut flour or even oat flour. Just note that you might need to adjust the amount since they absorb liquids differently.
If melted coconut oil isn’t available, you can use avocado oil or even a bit of melted butter if you dont mind the dairy flavor.
You can substitute erythritol with xylitol or a tiny bit of stevia. Just be careful with stevia because its much sweeter than erythritol.
If you’re out of full fat coconut milk, heavy cream or even cashew milk can work as a replacement, but your pie’s texture might be a bit different.

Pro Tips

1. Make sure your avocados are really ripe before you mash them cuz if they’re not soft enough the filling could turn out lumpy and not as smooth as you want it to be.

2. Don’t rush the cooling process of the crust; letting it cool completely before putting on the filling helps it hold up better and prevents the filling from making it soggy.

3. If you want an extra hit of flavour try adding a teeny pinch of cinnamon or even a few cocoa nibs on top of the pie before chillin it for that extra wow factor.

4. When mixin the filling, stir it long enough so that even if there are a few tiny lumps, they blend in with the overall creamy texture, but be careful not to overmix cause that might affect the consistency.

Chocolate Avocado Pie Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I'm excited to share my unique twist on Avocado Pie. I combined almond flour and coconut oil for a crisp crust that perfectly contrasts the rich filling made with mashed avocados, unsweetened cocoa powder, and coconut milk. This vegan, paleo, and keto-friendly dessert offers an alluring balance of flavors worth every bite.

Servings

servings

Calories

225

kcal

Equipment: 1. Oven that can be preheated to 350°F
2. Two mixing bowls (one for the crust and one for the avocado filling)
3. A 9-inch pie dish
4. Measuring cups and spoons
5. A rubber spatula for mixing and spreading
6. A fork or potato masher for mashing the avocados
7. A knife for slicing the pie after it sets
8. Access to a refrigerator for chilling the pie

Ingredients

Crust:
1 1/2 cups almond flour
2 tbsp coconut oil, melted
2 tbsp erythritol (or your prefered keto sweetener)
A pinch of salt
Filling:
2 ripe avocados, mashed
1/3 cup unsweetened cocoa powder
1/4 cup full fat coconut milk
1/3 cup erythritol liquid sweetener (or a sugar free maple syrup alternative)
1 tsp vanilla extract
A pinch of salt

Directions

Preheat your oven to 350°F.
In a bowl, mix 1 1/2 cups almond flour, 2 tbsp melted coconut oil, 2 tbsp erythritol, and a pinch of salt until well combined.
Press this mixture firmly into a 9-inch pie dish to form an even crust.
Bake the crust for about 8 to 10 minutes until it gets a slight golden hue, then set it aside to cool.
While the crust cools, mash 2 ripe avocados in a separate bowl until most of the lumps are gone.
Stir in 1/3 cup unsweetened cocoa powder, 1/4 cup full fat coconut milk, 1/3 cup erythritol liquid sweetener, 1 tsp vanilla extract, and another pinch of salt into the mashed avocado.
Mix everything until the filling is smooth and creamy; it’s fine if a couple of tiny bits remain.
Pour the avocado chocolate filling over the cooled crust, and spread it out evenly with a spatula.
Refrigerate the pie for at least 2 hours so it can set up nice and firm.
Slice it up and enjoy your secretly healthy avocado chocolate pie, perfect for any dessert craving!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.