Decadent Guiltless Chocolate Pie

I usually like to make a recipe a couple of times before I call it good enough for my recipe notebook.  The first time, I’m throwing in a little bit of this and a little bit of that, trying to get it just right (or I just throw a bunch of stuff together and pray for the best!).  By the time I’m making it for the second or third time, I actually verify the final measurements and make sure it wasn’t just luck that it turned out the first time 😉

This recipe though – this recipe turned out absolutely divine.  I mean, I was hoping for good.  I was actually just hoping you wouldn’t be able to tell that this perfect consistency was created by avocado (spoiler alert!).  But that will be the furthest thing from your mind when you take a bite.  This pie is so rich, so delicious, you would swear it was loaded with the typical sugar, butter, cornstarch, eggs or even a packaged pudding mix.. everything that usually makes a chocolate pie taste so darn good.

I was even planning on topping this pie off with some whipped greek yogurt and stevia – my favorite whipped cream alternative – but it is just too good on it’s own.  Enough talking about it though, let’s get to the recipe already!

Ingredients

2 large ripe avocado

1/4 c. coconut oil

1/2 c. dark chocolate chips [chunks, whatever you have]

1/2 c. cocoa powder

1/4 c. maple syrup

2 tbs. almond milk

1 tsp. vanilla

Pinch of sea salt

Directions

Prepare your pie crust first so it has time to freeze, harden, cool, whichever!  This Baked Crumble Crust recipe is my absolute favorite and is highly recommended for this pie.  I also recommend a standard 9″ pie pan if possible; mine is 9.5″ which made a thinner pie – though that definitely didn’t dissuade me from enjoying it just the same 😉

In a food processor, puree avocado until smooth.  Set aside.

Heat coconut oil and dark chocolate chips in a saucepan on low until just melted.  Make sure you are keeping an eye on the mixture and stir frequently as it is melting.  Remove from heat and add cocoa powder, maple syrup, almond milk, vanilla and sea salt.  Mix until just combined.

Pour chocolate mixture into the food processor with pureed avocado.  At this point, your chocolate mixture may be starting to set but that’s ok.  Begin mixing everything together in the food processor until thoroughly combined, you will see the mixture soften again with the avocado.  You may also have to scrape down the sides during the process to ensure everything mixes well.

Finally, pour the filling into your pie crust and refrigerate until you’re ready to slice!  What’s great about this filling is that it sets rather quickly, so you don’t have to make it hours ahead of time.  I’m pretty sure I had my first slice within a half hour 😉  What can I say, I couldn’t wait any longer.

This pie is so chocolatey rich and satisfying that I cut it into 10 slices!  Enjoy!

A rich and decadent chocolate pie filling, made guiltless with avocado, as well as vegan and gluten-free

Author: HealthyALaMode.com

Recipe type: Dessert

Serves: 10

Directions

1. Prepare your pie crust first so it has time to freeze, harden, cool, whichever! Healthy A La Mode’s Baked Crumble Crust recipe is highly recommended for this pie 🙂
2. Use a standard 9″ pie pan if possible, but a 9.5″ will work as well.
3. In a food processor, puree avocado until smooth. Set aside.
4. Heat coconut oil and dark chocolate chips in a saucepan on low until just melted. Keep an eye on the mixture and stir frequently as it is melting.
5. Remove from heat and add cocoa powder, maple syrup, almond milk, vanilla and sea salt. Mix until just combined.
6. Pour chocolate mixture into the food processor with pureed avocado. At this point, your chocolate mixture may be starting to set but that’s ok. Begin mixing everything together in the food processor until thoroughly combined, you will see the mixture soften again with the avocado. You may also have to scrape down the sides during the process to ensure everything mixes well.
7. Finally, pour the filling into the pie crust and refrigerate until you’re ready to slice! What’s great about this filling is that it sets rather quickly, so you don’t have to make it hours ahead of time.