Tuesday, July 31, 2018
CHOCOLATE AVOCADO PIE: National Avocado Day
The following is a great Chocolate Avocado Pie because although you can make a chocolate cookie crust, you can also elevate the crust by making it with Oreos. And, if you're glucose intolerant, there's coconut milk instead of cream (you can substitute cream, if you'd prefer). Make sure your coconut milk is the very best and contains only coconut milk and water. Emulsifiers will 'gum' up the works and prevent the fat from separating.
Chocolate Avocado Pie
1/2 cup unsalted butter, melted
2 cans (13.5 oz) full-fat coconut milk (or cream equivalent), chilled overnight
2 Tbsp sugar
7 ounces dark chocolate (70% cacao), chopped
5 ripe avocados
1/2 cup Dark cocoa powder
1/2 tsp vanilla extract
Dash of salt
In food processor, pulse Oreos into coarse crumbs. Mix with melted butter and press into bottom of pie pan and up the sides. Put in refrigerator.
Being careful not to shake coconut milk cans, remove from refrigerator and open. The thick coconut cream will have separated to the top. Scoop out dense cream, leaving water. Whip coconut cream with electric mixer for a few seconds, until smooth and creamy. Fold in 2 Tbsp sugar and set in refrigerator. (If you're using regular cream, whip it up and add sugar).
Melt chocolate in double boiler.
In food processor add melted chocolate, avocados, cocoa powder, vanilla, and salt. Blend until smooth.
In large bowl, gently fold together avocado chocolate and coconut whipped cream (or regular whipped cream).
Pour into prepared pie crust, cover, and refrigerate for 3 hours to set.