Chocolate Avocado Pie with a Cashew Crust

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For the Pie Crust

  • 1 1/3 cup Raw Cashews unsalted
  • 1/2 cup Sweetened Coconut Flakes
  • 2 Tbs Cacao Powder
  • 1/3 cup Maple Syrup
  • 1 Tbs melted Coconut Oil

For the Chocolate Avocado filling

  • 1 heaping cup of ripe Avocado flesh, about 3 Avocados
  • 1/3 cup Unsweetened Vanilla Almond Milk
  • 1/3 cup Cacao Powder
  • 1/3 cup Maple Syrup
  • 3 Tbs melted Coconut Oil
  • 2 tsp Truvia white sugar


  • Cacao Nibs


Prepare the Pie Crust

  1. In a large food processor add the dry ingredients for the pie crust, cashews, coconut flakes, and cacao powder
  2. Blend 20-30 seconds until cashews are finely chopped
  3. Add Maple Syrup and Coconut Oil
  4. Blend until it forms a sticky dough, if too dry add 1 Tbs of water and blend again
  5. Press the crust into the bottom of an 8 inch pie pan
  6. Crust will be sticky so use a spatula or place parchment paper over it and spread with your hands
  7. Place the pie pan in the fridge to set the crust

Prepare the Chocolate Avocado filling

  1. In the same food processor add the avocado flesh, maple syrup, cacao powder, almond milk, coconut oil, and Truvia
  2. Blend until creamy
  3. Taste and if you want more sweetness add more Truvia to your liking
  4. Pour filling into pie crust
  5. Sprinkle cacao nibs over the top for decoration
  6. Refrigerate at least 4 hours


The crust will be a little sticky. If you want a more firm crust, put it in the freezer for 30 minutes, then cut and serve.

Keywords: chocolate avocado pie, dessert, cashew pie crust, gluten free pie

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