This Mexican Chocolate Pie is so rich, smooth and creamy, you would never guess it’s made without refined sugars, dairy and grain free. The luxurious chocolate cream of the pie is laced with a hint of heat from cayenne and is topped off with a cinnamon coconut whipped cream. A heathier take on your chocolate pie cravings. It’s an easy treat that you can showcase all summer long!
I swear avocados are the wonder food. Well, they are considered a superfood and rightfully so! They are super good! But they also pack a lot of healthy punch. From vitamins, minerals, omega 3s, good for the skin, hair, eyes, aging process. You had me at aging process! 😉 They work in savory to sweet applications and are so much more than guacamole! Which is amazing and wonderful, but they have many more layers to them than just your delicious dip. They can be used in smoothies to desserts to add that perfect creamy texture and luxurious mouth feel.
This is actually my first time using them in a dessert application and let me tell you it certainly will not be the last. This pie is really simple and practically no bake. Just the crust gets baked and that comes together in 5 minutes with just a mixing bowl and wooden spoon. No need for the food processor or stand mixer and no rolling!
For the filling you will need a high-powered blender or food processor, but it really is a breeze. Just throw all your filling ingredients in and blend! The longest part of this is letting the pie set up over-night in the fridge. Which is another benefit, this is the perfect make-ahead dessert for all your entertaining needs!
Beautiful layers of crust, chocolate cream and the coconut whipped topping!
Mmm, so chocolaty, so creamy…
Rich, smooth cool slice! The perfect ending on a hot summer day! (If we ever get Summer)
So up your avao game and think beyond the guac! Make this sweet, decadent treat for your next gathering. Your guests will be Super delighted by this Super delectable, Superfood pie!
Happy Weekending!
Diane
- For the Crust:
- 1¾ cup fine almond flour
- ¼ cup arrowroot starch
- 2 tbsp. coconut flour
- ½ tsp. salt
- 5 tbsp. melted coconut oil
- ⅓ cup D'Vash Date Nectar
- For the Filling:
- 3 ripe medium avocados (not overly ripe, still somewhat firm)
- 12oz Kite Hill Almond Plain Cream Cheese Style Spread
- ¼ cup D'Vash Cayenne Date Nectar
- ½ cup coconut brown sugar
- 2oz 72% dark chocolate melted
- ½ tsp. salt
- 1 tsp. instant espresso powder
- 1 can coconut cream
- ½ tsp. cinnamon
- ¼ tsp. cayenne powder (1/8 tsp. for a tad less spice)
- For the Coconut Whipped Topping:
- 2 cans full fat coconut milk in a can (place in the fridge at least overnight)
- 1 tbsp. coconut nectar
- ½ tsp. cinnamon
- 2 tsp. vanilla extract
- Cocoa powder for dusting garnish
- Prepare the Crust:
- Pre-heat oven to 350 degrees. You will need a 6 inch round springfrom pan (an 8 inch will work too)
- In a large mixing bowl, combine all your crust ingredients and mix with wooden spoon until dough comes together. Press dough into the spring form pan evenly across the bottom and up the sides slightly. If using a 6 inch pan, you will have left over crust for another use (mini tarts!).
- Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes. Remove parchment and pie weights and continue to bake for another 10 to 15 minutes until the crust is golden brown. Remove from oven and allow to cool completely on a wire rack.
- Make the filling:
- In a high-speed blender or food processor add all your filling ingredients. Blend until completely smooth. You may need to stop and scrape down the sides. should only take a few minutes if using a Vitamix or similar, may take a bit longer with the food processor.
- Pour the filling into the completely cooled crust. You will have extra filling if using the 6 inch pan. Save for another use. (chocolate parfaits sound good!).
- Place a piece of plastic wrap over the filling pressing down so it's touching, then cover with foil and refrigerate for at least 6 hours to overnight (preferred).
- For the Topping:
- Pop your stand mixer bowl and whisk attachment in the freezer for about 10 to 15 minutes.
- Remove and attach to the stand mixer. Take the refrigerated cans of coconut milk out the fridge and scrape out just the solid cream tops of the can, do not add any of the water.
- Whisk on Medium high until soft peaks begin to form. Add the coconut nectar, cinnamon and vanilla extract and whisk until stiffer peaks form and they hold their shape, 3 to 5 minutes more.
- Remove chilled pie from fridge and release the sides of the pan. You may need to smooth the sides a bit for a nice finish with a off-set spatula or knife.
- Add coconut whipped cream to a large piping bag fitted with tip of choice (or go rustic and just plop it on and spread with off-set spatula) and pipe over the entire top of the pie. Dust lightly with cocoa powder.
- Slice, eat, enjoy! Store leftovers covered in the fridge for 1 to 2 days.
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