Now, before you decide you don’t like this pie just because it has avocado in it, let me tell you that I actually don’t really like chocolate avocado pudding. It’s fine, but it’s not in my top 10 favorite desserts. However, I love this chocolate avocado mousse pie! I’m being completely serious when I say you cannot taste the avocados at all! The avocados make this mousse so creamy and indulgent, while also giving you a good serving of healthy fats! The chocolate cookie crust is made of almond flour for a gluten and grain-free crust that is so yummy! And lastly, paired with homemade whipped cream, this pie is rich, decadent, and perfect for the holiday season! It may take a little longer to make than your typical boxed chocolate pudding mousse pie, but your body will thank you!
Chocolate Avocado Mousse Pie
- 6 ripe avocados
- ⅓ cup + 2 Tbsp unsweetened cocoa powder
- ⅓ cup + 2 Tbsp maple syrup
- ½ tsp salt
- 1½ cups almond flour
- ½ cup unsweetened cocoa powder
- ¾ cup coconut sugar
- 8 Tbsp cold butter
- 2 Tbsp maple syrup
- 2 cups heavy cream
- 1 tsp vanilla
- 3 Tbsp maple syrup
- dark chocolate bar optional
- PUDDING: To make the chocolate avocado pudding, blend the avocadoes, 1/3 cup + 2 Tbsp cocoa and maple syrup, and salt until smooth. It should be quite thick. Place in a bowl and set aside in the fridge.
- CRUST: To make the pie crust, preheat the oven to 350F and lightly grease a pie dish.
- In a medium sized bowl, whisk together the almond flour, 1/2 cup cocoa, and coconut sugar. Cut in the cold butter with a pastry cutter or just use your hands until a crumbly mixture forms. Add the maple syrup and mix until well incorporated with the rest of the dough.
- Scoop the dough into the pie dish and smooth out with your hands. It should be about 1/4" thick on the bottom and up the sides. You might have a little dough leftover.
- Poke holes in the crust with a fork and bake for 25 minutes (for a chewy, softer crust). If you want your crust more crunchy, bake for a total of 35-40 minutes.
- Remove from the oven and cool in the fridge or freezer.
- WHIPPED CREAM: While the crust is baking, make the whipped cream. Pour the heavy cream, vanilla, and 3 Tbsp maple syrup in the bowl of a stand mixer fitted with the whisk attachment (or use an electric hand mixer). Whisk until stiff and fluffy.
- ASSEMBLY: When the crust is cooled, assemble the pie. Spread about 1 cup of the chocolate avocado pudding over the crust in an even layer.
- To make the mousse, add 1 cup of the whipped cream to the rest of the chocolate pudding in a bowl. Spread the mousse over the pudding layer.
- Top the mousse with the rest of the whipped cream.
- Optional: Grate the dark chocolate bar over the pie.
- Chill the pie for at least 1 hour before serving.