CHOCOLATE AVOCADO PIE: National Avocado Day

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

Ingredients
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

Directions
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.

Easy 4-Ingredient Avocado Truffles

A few days ago I posted a recipe for Zucchini Brownies. In keeping with the healthy veggie and chocolate theme, here's a recipe for Easy 4-Ingredient Avocado Truffles. You'll love the smooth creamy texture of these truffles--and you'll be getting your healthy fats and antioxidants. Basically, you'll be using only four ingredients: dark chocolate, avocado, salt, and cocoa, so these truffles will be low in sugar and high in antioxidants. They're also gluten-free and vegan. And, FYI: you won't taste the avocado, but it will provide the creaminess.

EASY 4-INGREDIENT AVOCADO TRUFFLES

Ingredients
4 ounces 70% dark chocolate, coarsely chopped
3 tablespoons pureed avocado
Pinch of sea salt
1/8 unsweetened cocoa powder

Directions
Melt chocolate in double boiler over pot of simmering water. Remove from heat and stir in avocado and salt. Mixture will thicken to frosting-like texture.
Cover and chill bowl until ganache thickens, about 25 minutes. Using melon baller, scoop out small measure of ganache and roll in hands to smooth out into balls. If balls don't form, refrigerate ganache for 30 minutes more.
Put cocoa powder in small bowl, then roll each of truffle balls in cocoa powder to coat.
Store in cool location or in airtight container in the refrigerator.

Chocolate Avocado Pie

Avocados seem to be popping up everywhere lately. Now, if you're like me, you like guacamole, and you may even favor avocado toast (but not at $15 a serving at your local cafe). Avocados have always in my fruit/vegetable bowl and have been for many, many years. Avocados are very versatile. They contain a lot of fat, so they're great in Chocolate Avocado Mousse and Puddings.

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

Ingredients
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 Madagascar vanilla extract
Dash of salt

Directions
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 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.