How much can you fall in love with a food? Because I’ve fallen into a deep dark love affair with this chocolate avocado pudding pie.
I know, I know. Sounds weird, right? But at this point I feel like you all know me well enough that if I put a peculiar ingredient in something and tell you it’s amazing, you know I’m speaking the truth. The proof? Black bean avocado brownies. Chickpea chocolate chip cookies. Chickpea blondies. Black bean truffles. Lentil blondies.
All of those recipes sound strange, but I promise that they’re tasty AF. (If you don’t know what that stands for, don’t ask.)
Now about this sensational, creamy, rich chocolate pie…
Can you believe the star ingredient in this recipe just so happens to be avocados?! Bright, green and potassium-rich avocados. Things are getting more interesting by the paragraph.
Let me explain: When you blend avocados together they become the perfect creamy and thick consistency, similar to a thick pudding. Add in a little cocoa powder and sweetener and you’ve got yourself an amazing vegan chocolate pudding!
When I created this recipe, I knew I wanted the crust to be healthy, simple and no bake. That’s where the salted almond date crust comes in! All you have to do is process pitted dates, Blue Diamond Oven Roasted Sea Salt Almonds and extra sea salt to get the most addicting pie crust ever.
I had to walk away from the crust because my fingers kept shoving little pieces of the edges into my mouth.
As the 4th of July approaches, I think this would be the perfect no bake dessert. It only takes about 30 minutes to make and just needs to be chilled in the fridge for a few hours. I recommend topping it with whipped cream (coconut if you like) and fresh berries.
If you make this, be sure to tag #ambitiouskitchen on Instagram or leave a comment below letting me know how much you like it!
- Serves: 8 slices
- Serving size: 1 slice (based on 9)
- Calories: 313
- Fat: 17.4g
- Saturated fat: 2.6g
- Carbohydrates: 44g
- Sugar: 32.9g
- Fiber: 8.5g
- Protein: 5.1g
- For the crust:
- 8 large Medjool dates, pitted (about 1 cup pitted dates)
- 1 cup Blue Diamond Sea Salt Oven Roasted Almonds
- 1/2 teaspoon sea salt
- For the pie filling:
- 3 large ripe avocados, peeled and pitted
- 3/4 cup 100% pure maple syrup (I would not recommend honey)
- 1/2 cup high-quality unsweetened cocoa powder (I use Divine cocoa powder)
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- For topping: fresh berries, coconut whipped cream
- Place pitted dates and almonds in the bowl of a food processor. Process until almonds, dates and salt until they form a giant thick paste (about 2 minutes). You'll notice bits of almonds in there but they shouldn't be large or chunky. If it's too wet or dry, feel free to add more dates or almonds.
- Press into a 9 inch pie pan working your way up the sides. I like to use a measuring cup to help me press the crust against the sides. Set in the freezer to chill and solidify while you make the filling.
- Rinse out your food processor to remove any dates or almonds. Next add in pitted and peeled avocados, maple syrup, cocoa powder, vanilla and salt. Process until smooth and creamy, scraping down the sides if necessary. If you're getting an avocado flavor, it's mostly because your avocados were too ripe. I would recommend adding in a tablespoon or two of nut butter at this point.
- Pour into crust and smooth the top with a spatula. Cover and refrigerate for 3 hours or overnight. Pie is best when enjoyed within 24 hours.
- To serve: Top with coconut whipped cream (or regular whipped cream), berries and chocolate shavings if desired. Serves 9.
This post is sponsored by Blue Diamond Almonds. All recipes, text and opinions are my own. Thanks for supporting AK and the brands that help make this site possible!