Saturday, July 31, 2021


Avocados are filled with antioxidants, so they're perfect to pair with chocolate! Avocados have been in my fruit/vegetable bowl for many, many years, but it's only recently that I've begun using them with chocolate. They are so versatile. Avocados contain a lot of fat, so they're great in Chocolate Avocado Mousse, Truffles, and Puddings. And, since today is National Avocado Day, I've chosen them as the main ingredient in this Chocolate Avocado Pie.

For this Chocolate Avocado Pie, you can make either a chocolate cookie crust or an Oreo cookie crust, as included in the recipe. Both work well. And, if you're lactose intolerant, you can use coconut milk instead of cream (you can use cream, if you 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

35 Oreos
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 pure 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.

No comments: