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Vegan Chocolate Pie

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!

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Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 45 mins Total Time: 45 mins
Servings 8
Best Season Suitable throughout the year
Ingredients
    Chocolate Crust:
  • 20cm/8 inch tart pan
  • 175g/1½ Cups Almonds
  • ½ Cup Desiccated Coconut
  • 2 tbsp Cocoa Powder
  • 1/3 Cup + 1 tablespoon Maple Syrup
  • 2 TBSP Coconut Oil
    • Chocolate Avocado Mousse:
  • 250g/9oz Avocado ((about 3 or 4 avocados))
  • 1⁄3 Cup Almond Milk
  • 1⁄3 Cup + 1 tbsp Cocoa Powder
  • 1⁄3 Cup + 2 tbsp Maple Syrup
  • 3 tbsp Coconut Oil
    • Topping:
  • Dark Chocolate (roughly chopped)
    • To Serve:
  • Coconut Yoghurt
Method
    Chocolate Crust:

  1. In a food processor add all the dry ingredients.

  2. Blend into fine crumbs. Stop the blender and pour in the maple syrup and coconut oil.

  3. Blend again to form a sticky dough. If it is still dry add a tablespoon water and blend again.

  4. Press the dough into a loose bottom pie pan, until it covers all the pan.

  5. Place in the refrigerator to set, about 1 hour.

    6. Chocolate Mousse:

  6. Scoop out the flesh from the avocados.

  7. In the same processor (no need to clean it), add the avocado flesh, maple syrup, cocoa powder, almond milk and coconut oil.

  8. Blend until it forms a shiny consistency chocolate mousse.

  9. Pour the mousse into the prepared chocolate crust and refrigerate for at least 5 hours.

  10. When ready top with chopped chocolate and serve with coconut yoghurt on top.

  11. Enjoy!

Note

Recipe can be doubled to fit a 28cm/11inch springform tart pan (as in picture).

Read it online: https://lollyskitchen.com.mt/recipe/vegan-chocolate-pie/