Chocolate Avocado Pie with a Cashew Crust
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 6-8 1x
- Category: Dessert
- Cuisine: Vegetarian, Gluten Free
Ingredients
Scale
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
Topping
- Cacao Nibs
Instructions
Prepare the Pie Crust
- In a large food processor add the dry ingredients for the pie crust, cashews, coconut flakes, and cacao powder
- Blend 20-30 seconds until cashews are finely chopped
- Add Maple Syrup and Coconut Oil
- Blend until it forms a sticky dough, if too dry add 1 Tbs of water and blend again
- Press the crust into the bottom of an 8 inch pie pan
- Crust will be sticky so use a spatula or place parchment paper over it and spread with your hands
- Place the pie pan in the fridge to set the crust
Prepare the Chocolate Avocado filling
- In the same food processor add the avocado flesh, maple syrup, cacao powder, almond milk, coconut oil, and Truvia
- Blend until creamy
- Taste and if you want more sweetness add more Truvia to your liking
- Pour filling into pie crust
- Sprinkle cacao nibs over the top for decoration
- Refrigerate at least 4 hours
Notes
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.
