No-bake chocolate cream pie stuffed with chocolate avocado pudding topped with whipped cream and layered into a graham cracker crust. This chocolate pie is a total show-stopper, yet couldn’t be easier to make! Rich, decadent, and delicious this healthy dessert is perfect for birthdays or holidays!
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TIME STAMPS
0:00 Intro
0:37 Prepping the graham cracker pie crust
1:59 Forming the graham cracker pie crust
3:04 Prepping the chocolate shavings
3:33 Prepping the homemade whipped cream
4:29 Prepping the chocolate avocado pudding
7:07 Assembling the pie
8:09 Serving the pie…
8:27 Enjoy!
NO-BAKE CHOCOLATE AVOCADO PUDDING CREAM PIE
1.5 cups graham cracker crumbs 11-2 sheets of graham crackers
2 tablespoons coconut sugar
6 tablespoons pastured butter melted (I prefer pastured organic options)
Chocolate Avocado Pudding
2 ripe avocados (10-12 ounces of avocado meat)
1/2 cup cocoa powder
1/4 tsp sea salt
1/3 cup maple syrup
1 tsp vanilla extract
1/4-1/2 cup unsweetened almond milk
Whipped Cream
1 cup heavy whipping cream (I prefer pastured organic options)
1 tbsp monk fruit sweetener
1-ounce chocolate chopped (optional topping)
Instructions
Crust
Place graham crackers in a food processor or blender and grind them into fine crumbs.
Blending graham cracker crumbs in a food processor.
Transfer the graham cracker crumbs to a medium bowl, add in coconut sugar, and toss until combined. Pour in melted butter and mix until you have a loose, coarse, wet-sand texture.
Mixing graham cracker crumbs with melted butter and coconut sugar in a bowl.
Transfer the mixture to an ungreased 9-inch pie dish. Using your hands, gently pat the crumbs down into the bottom and up the sides to make a compact crust. Run a spoon around the bottom “corner” of the dish where the edge and bottom meet to help make a rounded crust, this helps prevent the crust from falling apart when you cut slices. Place the crust in the fridge to chill for 30 minutes.
Place avocado into a food processor and blend until the avocado breaks down a bit. Add cocoa powder, salt, maple syrup, and vanilla, and blend again until you have a nice smooth consistency. Add in 1/4 cup almond milk and blend until you have a creamy, pudding-like consistency, If needed, add in extra milk to reach desired consistency.
Place a medium bowl in the freezer for at least 20 minutes to chill. Pour heavy whipping cream and monk fruit into the cold bowl and whisk with a hand mixer on high speed until medium to stiff peaks form, about 1 minute.
Spoon the chocolate avocado pudding into the prepared pie crust and smooth the top with a spatula.
Next, spoon the whipped cream over the chocolate avocado pushing and smooth with a spatula.
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Top with freshly chopped chocolate for garnish! Chill for a minimum of 3 hours before serving. Enjoy!
NOTES
Storing leftovers: Pie will keep well, covered in the refrigerator, for up to about 4 days.
Make ahead: This pie can be made up to 2 days in advance. If making in advance, cover and refrigerate before making and adding the whipped topping and chocolate shavings. You can also make just the crust 2 days ahead of time. Cover and refrigerate it for up to 2 days before adding the filling.
NUTRITIONAL ANALYSIS
Serving: 1slice | Calories: 403kcal | Carbohydrates: 36g | Protein: 4g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 275mg | Potassium: 425mg | Fiber: 6g | Sugar: 17g | Vitamin A: 773IU | Vitamin C: 5mg | Calcium: 72mg | Iron: 2mg
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#chocolatepie #chocolateavocadopudding #chocolatecreampie
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