This Avocado Chocolate Pie recipe is an exclusive from The Beginner’s Guide to Gluten-Free Vegan Baking: 60 Plant-Based Desserts for Any Occasion by Gina Fontana. Click here to find out where you can order the book.
As one of the sneakily healthier dessert options in this book, you’ll never believe the star in this chocolate pie is avocado! Avocado and chocolate together are a creamy dream team that will leave you surprised after every bite. The simple peanut crust is made with just three ingredients, the chocolate avocado filling is made with only five ingredients and there’s no baking required, which could possibly move this pie up on your list of favorites.
Avocado Chocolate Pie from The Beginner’s Guide to Gluten-Free Vegan Baking
Ingredients
- Crust
- 2 cups 292 g peanuts, roasted
- and salted
- ¾ cup 98 g coconut sugar
- ½ cup 120 g coconut oil, melted
- Filling
- 3 medium avocados
- ½ cup 48 g unsweetened cocoa powder
- ½ cup 120 ml maple syrup
- ⅓ cup 80 g coconut oil, melted
- 2 tsp 10 ml pure vanilla extract
- Topping - optional
- Sea salt
Instructions
- To make the crust, in a food processor, pulse the peanuts and sugar into semi-fine crumbs. Add the oil and pulse until the mixture holds together when pinched and starts to look like dough. Press the dough into a greased 9-inch (23-cm) pie pan and set aside.
- To make the filling, scoop the flesh of the avocados into a blender along with the cocoa powder, maple syrup, oil and vanilla and blend until smooth. Pour the filling over the crust and chill in the fridge for 4 hours or until firm, preferably overnight. Sprinkle with sea salt before serving, if desired. Store leftover slices in an airtight container in the fridge for a couple of days.
Notes
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Reprinted with permission from The Beginner’s Guide to Gluten-Free Vegan Baking by Gina Fontana Page Street Publishing, Co. 2021. Photo credit: Gina Fontana
Click here to order your copy.
About the Author
Gina Fontana is the founder of the popular blog Healthy Little Vittles, where she posts delicious vegan and gluten-free recipes. Her work has been featured on feedfeed, One Green Planet, and Simply Gluten Free. She lives in Columbus, Ohio.
About the Book
Those with a sweet tooth and an interest in a plant-based diet will rejoice with The Beginner’s Guide to Gluten-Free Vegan Baking: 60 Plant-Based Desserts for Any Occasion (December 14, 2021, $21.99, Page Street Publishing, Co.). Gina Fontana, founder of the Healthy Little Vittles blog, has cracked the code to baking without dairy, eggs and gluten.
In this game-changing guide she shares 60 foolproof recipes plus essential tips and tricks for avoiding common gluten-free vegan baking mishaps. Bakers of all levels will find it easy to satisfy any sweet craving, regardless of dietary restrictions, this holiday baking season and year-round.
Now, anyone can create comforting classics previously thought to be impossible to make plant-based and gluten-free, including fudgy brownies, creamy cheesecake and crème brûlée with a perfectly caramelized top. Chapters are organized by techniques like egg swaps, dairy and butter alternatives, batter consistency and natural sweeteners, so everyone will learn to problem-solve while building their baking repertoire. From Perfectly Spiced Carrot Cake and Bourbon Peach Ice Cream to Edible Chocolate Chip Cookie Dough and Apricot Pie Pops, the simple yet delicious options are endless.
Packed with invaluable information and 60 gorgeous full-color photographs, this is the must-have handbook for anyone interested in crafting exceptional sweets that just happen to be gluten-free and vegan.
If you loved this Avocado Chocolate Pie, stay tuned for more exclusive recipes from The Beginner’s Guide to Gluten-Free Vegan Baking!
In the meantime, check out Gina’s guide to gluten-free baking:
Thank you so much for sharing! So grateful! 🙂 xo