Why You’ll Love Chocolate Avocado Pie Recipe

This pie is incredibly easy and quick to make, requiring minimal prep and no oven. The texture is luxuriously smooth, more like chocolate mousse than traditional pie, and the avocado flavor is completely masked by rich chocolate—so even avocado skeptics will enjoy it. It’s versatile too: suitable for vegan, paleo, keto, and gluten‑free diets with simple ingredient swaps.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 oz mashed avocado
2 tbsp Dutch cocoa powder or unsweetened cocoa powder
10 oz chocolate chips (regular or sugar‑free)
1/4 tsp salt
3 tbsp sweetener of choice
1 tsp pure vanilla extract (optional)
Optional crust ingredients (nuts, dates, cocoa, salt) if making a crust

Directions

Prepare your pie crust (if using) by combining nuts, dates, cocoa powder, and salt in a food processor and pressing into an 8–9 inch springform pan or pie plate.
Make sure the avocado is ripe and scoop the flesh into a blender or food processor.
Carefully melt the chocolate chips until smooth, then add to the blender with the avocado.
Add cocoa powder, salt, sweetener, and vanilla. Blend until completely smooth and creamy.
Pour the mixture over the prepared crust (or into ramekins if serving crustless).
Refrigerate until firm, at least a few hours or overnight for best texture.

Servings and timing

Yield: 8–10 slices
Prep Time: 5 minutes
Chill Time: Several hours (recommended before serving)

Variations

Crustless: Serve the chocolate filling in individual ramekins like a mousse.
Nut‑free crust: Swap nuts for seeds (like sunflower or pumpkin) in the crust.
Lower sugar: Use sugar‑free chocolate chips and a low‑calorie sweetener like erythritol.
Extra berry twist: Top with fresh raspberries or sliced strawberries before serving.

Storage/Reheating

Refrigerator: Store covered in the refrigerator for up to 4 days.
Freezer: You can freeze slices for longer storage, though the texture may change slightly upon thawing.
Reheating: No reheating needed—serve chilled. Allow frozen slices to thaw in the fridge before enjoying.

FAQs

How do I know if the avocado is ripe enough?

A ripe avocado should yield slightly to gentle pressure and have a darker skin. Overripe avocados may taste bitter.

Can I make this pie ahead of time?

Yes, you can prepare the pie a day ahead and refrigerate it until serving.

What crust options work best?

A simple no‑bake crust made from nuts and dates works great, or use a store‑bought pie crust.

Can I use regular cocoa instead of Dutch process?

Yes, regular unsweetened cocoa works well if Dutch process isn’t available.

Is this pie suitable for keto or low‑carb diets?

Yes, with sugar‑free chocolate chips and a low‑carb sweetener and crust it can fit keto macros.

Can I substitute honey or maple syrup?

Absolutely—maple syrup, honey, or similar natural sweeteners all work.

Does the pie taste like avocado?

No—the chocolate and other ingredients mask the avocado flavor completely.

Can I make individual servings?

Yes! Pour the filling into ramekins instead of a pie pan.

How firm should the pie be before serving?

It should be chilled until it’s set and firm enough to slice neatly.

Can I add toppings?

Yes—try whipped coconut cream, nuts, or fresh fruit for garnish.

Conclusion

This chocolate avocado pie is a simple yet decadent dessert that proves healthy can still be delicious. With its rich chocolate flavor, creamy texture, and versatile nature, it’s sure to become a favorite for gatherings or a special treat any time.