This no-bake chocolate pie is made with an almond coconut crust and is filled with a delicious creamy chocolate avocado mousse. You won’t believe there is avocado hiding in there!
Ingredients:
Chocolate Crust – 20cm/8 inch tart pan
175g/1 1/2 Cups Almonds
1/2 Cup Desiccated Coconut
2 Tbls Cocoa Powder
1/3 Cup + 1 tablespoon Maple Syrup
2 Tbls Coconut Oil
Chocolate Avocado Mousse:
250g/9oz Avocado – about 3 or 4 avocados
1/3 Cup Almond Milk
1/3 Cup + 1 tablespoon Cocoa Powder
1/3 Cup + 2 tablespoons Maple Syrup
3 Tbls Coconut Oil
Topping:
Dark Chocolate, roughly chopped
To Serve:
Coconut Yoghurt
Method:
Chocolate Crust
In a food processor add all the dry ingredients. Blend into fine crumbs. Stop the blender and pour in the maple syrup and coconut oil.
Blend again to form a sticky dough. If it is still dry add a tablespoon water and blend again.
Press the dough into a loose bottom pie pan, until it covers all the pan. Place in the refrigerator to set, about 1 hour.
Chocolate Mousse
Scoop out the flesh from the avocados.
In the same processor (no need to clean it), add the avocado flesh, maple syrup, cocoa powder, almond milk and coconut oil.
Blend until it forms a shiny consistency chocolate mousse.
Pour the mousse into the prepared chocolate crust and refrigerate for at least 5 hours.
When ready top with chopped chocolate and serve with coconut yoghurt on top.
Enjoy!
NOTE:
Recipe can be doubled to fit a 28cm springform tart pan (as in picture post).
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