Chocolate Avocado Pie Silky (Print Version)
# Ingredients:
→ Filling
01 -
340 grams ripe avocado, mashed
02 -
2 tablespoons Dutch-process or unsweetened cocoa powder
03 -
285 grams chocolate chips or sugar-free chocolate chips
04 -
0.25 teaspoon fine sea salt
05 -
3 tablespoons preferred granulated or liquid sweetener
06 -
1 teaspoon pure vanilla extract (optional)
→ Base
07 -
1 baked or raw pie crust, or 8–10 ramekins (optional, for serving)
# Instructions:
01 -
Gently melt the chocolate chips, using a double boiler or microwave in 30-second intervals, stirring until smooth.
02 -
Combine mashed avocado, melted chocolate, cocoa powder, salt, sweetener, and vanilla extract in a blender or food processor. Blitz until the mixture is completely smooth and uniform.
03 -
Pour the chocolate avocado mixture over the prepared pie crust or divide evenly between ramekins. Refrigerate until the filling is firm, approximately 2 hours.
04 -
Serve chilled. Store covered leftovers in the refrigerator for up to four days.
# Notes:
01 -
Ensure avocados are fully ripe for optimal texture and flavor.
02 -
For a nut-free or gluten-free dessert, select an appropriate crust or omit entirely.
03 -
The filling makes an excellent no-bake option, ideal for summer preparation.