VEGAN CHOCOLATE PIE 🥑🍫🥥
This no-bake chocolate pie is made with an almond coconut base and is filled with a delicious creamy chocolate avocado mousse. You won't believe there is avocado hiding in there! 🙂
RECIPE:
Ingredients 🛒
Base:
175g/1 1/2 Cups Almonds
1/2 Cup Desiccated Coconut
2 Tbsp Cocoa Powder
1/3 Cup + 1 tablespoon Maple Syrup
2 Tbsp Coconut Oil
20cm/8-inch tart pan
Chocolate Avocado Mousse:
250g/9oz Avocado - about 3 or 4 avocados
1/3 Cup Almond Milk
1/3 Cup + 1 tablespoon Cocoa Powder
1/3 Cup + 2 tablespoons Maple Syrup
3 Tbsp Coconut Oil
Topping:
Dark Chocolate, roughly chopped
Raspberries and Fresh Mint for garnish
To Serve:
Coconut Yoghurt
Method:
Base -
In a food processor add all the dry ingredients. Blend into fine crumbs. Stop the blender and pour in the maple syrup and coconut oil. Blend again to form a sticky dough. If it is still dry add a tablespoon water and mix again.
Press the dough into a loose bottom pie pan, up the sides and base. Place in the refrigerator to set, about 1 hour.
Chocolate Mousse -
Scoop out the flesh from the avocados.
In the same processor (no need to clean it), add the avocado flesh, maple syrup, cocoa powder, almond milk and coconut oil. Blend until it forms a shiny consistency chocolate mousse.
Pour the mousse onto the set chocolate base and refrigerate for at least 5 hours.
When ready top with chopped chocolate and serve with coconut yoghurt on top.
Enjoy! 😊
NOTE:
Recipe can be doubled to fit a 28cm springform tart pan (as in picture post).