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This avocado chocolate mousse pie is rich, silky, and intensely chocolatey, with a creamy mousse filling tucked into a crisp cookie crust. It’s indulgent, smooth, and slices clean after chilling, making it a show-stopping no-bake dessert.

A slice of avocado chocolate pie with a chocolate crust, topped with whipped cream and chocolate shavings, on a ceramic plate.
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Avocados might seem like an odd food pairing with chocolate, but avocado and chocolate are actually an ancient Mayan staple. And they were definitely on to something!

This is the pie I bring when I want people to be shocked after the first bite, and then shocked again when they find out what’s in it!

Reader rating

★★★★★

“I made it today and it’s amazing, I have a new go to healthy pie for my next dinner party!” —Brandie

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A close-up of a fork holding a bite of avocado chocolate pie with a layer of whipped cream, above a plate with remaining pie.

Key Ingredients

  • Ripe avocados: Create the creamy base and structure of the mousse when fully ripe and blended smooth.
  • Unsweetened cocoa powder: Brings concentrated chocolate flavor and balances the richness of the avocados.
  • Dark chocolate: Adds depth and helps the mousse set more firmly once chilled.
  • Chocolate sandwich cookies: Form a sturdy, crisp crust that contrasts the soft filling.
  • Whipped cream topping: Lightens the mousse and creates a smooth, sliceable texture without baking.
Top-down view of bowls containing chocolate sandwich cookies, butter, cocoa powder, dark chocolate, salt, vanilla extract, whipped topping, and avocados on a light surface.

Recipe Updated

This recipe, which was originally published in 2016 has been improved for reliability and flavor. The original recipe used coconut cream, but we’ve since updated it to a store bought whipped topping. If you’re looking for the old recipe, please email sarah@liveeatlearn.com!

A slice of chocolate cream pie with whipped topping and chocolate shavings on a speckled plate with a fork, next to the remaining pie and chocolate sandwich cookies.
Chocolate avocado pie with whipped topping in a glass pie dish, one slice removed and served on a plate; chocolate shavings and whipped cream visible.
A chocolate avocado pie with a chocolate crust, topped with whipped cream and chocolate shavings, with one slice being cut and partially removed.
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Easy Avocado Chocolate Mousse Pie

4.84 from 6 ratings
By: Sarah Bond
Prep: 30 minutes
Chill Time: 1 hour
Total: 1 hour 30 minutes
Servings: 8 servings
This avocado chocolate mousse pie is rich, silky, and dairy-free—made with a creamy chocolate filling and crisp cookie crust that slices perfectly after chilling.

Ingredients 

  • 20 chocolate sandwich-style cookies
  • ¼ cup salted butter
  • 5 large ripe avocados
  • ½ cup unsweetened cocoa powder
  • ½ tsp vanilla extract
  • pinch of salt
  • 1 7-oz bar dark chocolate, I used sugar-free
  • 1 8-oz tub whipped cream topping, I used reduced-fat
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Instructions 

  • Crust: In a food processor, blitz 20 chocolate sandwich-style cookies into coarse crumbs. Melt ¼ cup salted butter, then stream the butter into the food processor while running to combine with the crumbs.
    Transfer mixture to a lightly greased pie pan, pressing firmly into the bottom of the pan. Set in fridge. Wipe out the food processor.
    A glass pie dish filled with an even layer of chocolate cookie crumb crust, pressed on the bottom and up the sides.
  • Blend Avocado: In the food processor, blend 5 large ripe avocados, ½ cup unsweetened cocoa powder, ½ tsp vanilla extract, and pinch of salt until smooth.
    A food processor bowl containing halved avocados and cocoa powder, ready to be blended.
  • Melt Chocolate: Break 1 7-oz bar dark chocolate into chunks and place in a microwave-safe bowl. Microwave in 10 second increments, stirring between each, until chocolate is mostly melted.
    Stream the chocolate into the food processor while running to combine.
    Chocolate mousse mixture in a food processor next to a bowl of melted chocolate with spatula on a light countertop.
  • Fold: In a large bowl, gently fold together chocolate mixture and and 1 8-oz tub whipped cream topping.
    A mixing bowl with whipped cream being folded into melted chocolate using a blue spatula.
  • Chill: Spoon into prepared pie crust. Cover and refrigerate for an hour, or until mousse is firm.
    To cover, I like to stand a few toothpicks up in the pie so that I can drape plastic wrap over it without the plastic wrap touching the mousse.
    A round chocolate cake covered with clear plastic wrap sits on a light green textured surface.
  • Serve chilled and enjoy!
    A chocolate cream pie with whipped cream and chocolate shavings sits in a glass pie dish. A slice is being lifted out with a pie server, revealing its rich avocado chocolate filling. Nearby are Oreo cookies, a bowl of whipped cream, and a striped towel.

Notes

Store covered in the refrigerator for up to 5 days.
Freeze the fully assembled pie for up to 3 months, then thaw overnight in the fridge before serving.

 

Nutrition

Serving: 1slice | Calories: 485kcal | Carbohydrates: 38g | Protein: 6g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0g | Cholesterol: 35mg | Sodium: 210mg | Potassium: 620mg | Fiber: 9g | Sugar: 18g | Vitamin A: 420IU | Vitamin C: 7mg | Calcium: 70mg | Iron: 4.3mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

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4.84 from 6 votes

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31 Comments

  1. Chaz says:

    Hi! I know I’m coning to this party reeeeeally late, but I have a question. I have leftover coconut milk from making avocado brownies. To use it in the brownies I had to mix the water & cream back together. The remainder, almost the whole can, has been tightly sealed in the fridge for a couple weeks and has gotten very thick. Not as thick as what you have pictured here, but way thicker than dairy heavy cream. Do you think I could use this in your recipe for this mousse instead of regular coconut cream?

    Thanks!

    Reply
    1. Sarah says:

      Hi Chaz! I haven’t tried this specifically but I don’t think it will work as well. It really needs a low moisture content to whip up properly (and on top of that, double check that it’s still good. Opened coconut milk never lasts more than a week or so for me). Enjoy!

  2. Sheila Smith says:

    Hi, Sarah. I am new to your site & am finding many fun recipes to try. While I am not vegan, so many great sounding fun WANNA TRY RIGHT NOW recipes. ;o)
    On your avocado chocolate mousse pie, could all if the ingredients be mixed together & then frozen into popsicle molds?

    Reply
    1. Sarah says:

      I haven’t actually tried this but now I want to! I think this would make AMAZING popsicles! If you try it out I’d love to hear how it goes!

  3. Brandie Jordan says:

    5 stars
    I made it today and it’s amazing,
    I have a new go to healthy pie for my next dinner party.
    I can’t thank you enough

    Reply
  4. jean says:

    Hi Sarah
    Cant wait to make your Avacoda choc.pie.
    My mouth is watering thinking about it,
    tHANKS Jean

    Reply
  5. David says:

    5 stars
    Oh my, so good – just made the ACMP for a workplace cook off (wish me luck – avocado was the secret ingredient tomorrow). I added a yogurt coconut honey crème topping w/shaved chocolate and crushed Oreos.

    Reply
  6. David says:

    5 stars
    I found canned coconut cream in the ethnic food aisle, put it in the refrigerator and it solidified perfectly!

    Reply
  7. Lorien says:

    DYING to try this – can I use a vegan whipped topping like so delicious coco whip or truwhip?

    Reply
    1. Sarah Bond says:

      Yes, that should work! Enjoy!