Healthier Mexican Chocolate Cream Pie! Avocados, Coconut Cream, Cocoa Oh My!
 
Prep time
Cook time
Total time
 
Author:
Serves: 8-10
Ingredients
  • 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
Instructions
  1. Prepare the Crust:
  2. Pre-heat oven to 350 degrees. You will need a 6 inch round springfrom pan (an 8 inch will work too)
  3. 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!).
  4. 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.
  5. Make the filling:
  6. 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.
  7. 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!).
  8. 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).
  9. For the Topping:
  10. Pop your stand mixer bowl and whisk attachment in the freezer for about 10 to 15 minutes.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. Slice, eat, enjoy! Store leftovers covered in the fridge for 1 to 2 days.
Recipe by Social Buttercream at http://socialbuttercream.com/2019/06/22/healthier-mexican-chocolate-cream-pie-avocados-coconut-cream-cocoa-oh-my/