This vegan Avocado Chocolate Mousse Pie has a healthy little secret. Creamy, decadent, and delicious, it’ll change the way you look at vegetables.
The Dutch like to plan things (I mentioned that), which means rather than spontaneous dinners with family and friends, each day of the week has its pre-specified dinner date. And being a total Type A, I love this.
But this is also great because it means I can plan out the days I cook to correlate with dinner date days, meaning I can try out my kitchen experiments on unsuspecting bystanders and get some honest opinions (because yea, the Dutch can be brutally direct as well).
So I served up this Avocado Chocolate Mousse Pie to the tulip-man and tulip-sister, mentioning nothing of the five avocados it contained, really putting this recipe to the test. It wasn’t until I caved and admitted the secret ingredient was a green veggie that they could guess what it was! Mic drop.
How to make avocado chocolate mousse
So how does this thing work? And can you really not taste the avocado? Answer: easy, and no!
We’re going to whip together avocados and chocolate to create an ultra-creamy sort of chocolate pudding. Now this pudding is delicious in itself, but we’re not stopping there. Oh no. We want fluffy, heavenly mousse!
That’s where the coconut cream comes in. We’re going to get some good, full-fat coconut milk and let it separate into thick coconut cream and water. Whip the cream and fold it into the avocado chocolate, and there you have it, the makin’s for a damn good Avocado Chocolate Mousse Cake.
And for the base of this mousse pie? Oreos. Because 1) I was missing some good ole American cookies and 2) They are surprisingly vegan (at least, the Oreos made in the U.S. are vegan).
Top with more coconut cream, shaved chocolate (tutorial for the perfect chocolate shavings here), fresh berries…whatever you’re feeling/have in your pantry!
Ingredients
- 20 oreo cookies
- 1/4 cup butter 58 g, or dairy-free alternative, melted
- 2 13.5-oz cans full-fat coconut milk or cream 400 mL, chilled overnight + 1 more can for topping *
- 2 Tbsp sugar
- 1 7-oz bar large bar dark chocolate + more for topping 200 g, or dairy-free alternative
- 5 avocados
- ½ cup cocoa powder 68 g
- ½ tsp vanilla extract 2.5 mL
- Pinch of salt
Instructions
- In a food processor, blitz the Oreos into coarse crumbs. Mix with melted butter and press into the bottom of a pie pan or parchment paper-lined springform pan. Set in fridge.
- Being careful not to jostle your coconut milk cans, remove them from the fridge and open. The thick coconut cream should have separated to the top. Scoop out the dense cream, leaving the water**.
- Whip the coconut cream with an electric mixer or food processor for a few seconds, until smooth and creamy. Gently fold in 2 Tbsp sugar and set in fridge.
- Melt chocolate in microwave or with a double boiler. To a food processor add melted chocolate, avocados, cocoa powder, vanilla, and salt. Blend until smooth.
- In a large bowl, gently fold together avocado chocolate and coconut whipped cream. Pour into your prepared pie crust, cover, and refrigerate for 3 hours to set (or freeze for 1 hour if you want to eat it right away). Store leftovers covered in the fridge.
Tips & Tricks
- *Look at the ingredients in the coconut milk, and aim for one that has ONLY coconut milk and water, or be sure to buy a good brand (Thai Kitchen is great). Emulsifiers and gums will prevent the fat from separating, which we need to make the whipped cream. And if you need, regular whipped cream can work instead of the coconut whipped cream.
- **Save the coconut water for smoothies!
- If you liked this pie, you may also like this Tofu Chocolate Mousse Pie!
candy says
Now this looks so very very delicious. Would never have thought to add avocado
Sarah says
Thanks, Candy!! You should try it out 🙂
Annie says
This looks amazing! My mouth just watered….
I will try to make it once I have the time.
I love chocolate, but I’m sceptical about avocado… I never had it, so I have no idea what to expect xD
Anyway, great post!
Sarah says
Ah once you taste it you’ll wonder why you waited so long! It’s so creamy and blends right in with the chocolate-y mousse 🙂
Molly says
I loovee avocados and chocolate – plus an oreo crust?! This recipe sounds amazing!!
Sarah says
Thanks, Molly!! I’ve become obsessed with the avocado chocolate combo lately…expect to see more of it! Haha
Chrissa - Physical Kitchness says
DUDE did you just make an oreo cookie base to this amazingness??!! Holy drool-worthy! I love avocado mouse/pudding desserts. SO decadent and delicious!
Sarah says
Haha YAS! I figured those hesitant of a pie consisting of 5 avocados might overlook that fact on account of the oreos.
Aishwarya says
Never would have imagined this combination looking so mouth-watering! 🙂
Sarah says
Right? Wonder what other strange food combos are out there just waiting to be discovered 🙂
Klauss says
The unexpected combination of avocado and chocolate 🙂 First time I see, but what I see is very pleasant! Well done!
Sarah says
Thanks so much, Klauss! It really is a killer good combo 🙂
Madeline says
As if I couldn’t love avocados any more than I already do! This mousse sounds so amazing, and creamy and decadent. Lovely photos too!
Sarah says
Thanks Madeline!! 🙂
Melissa says
Yum! And you have really great photos too. 🙂
Sarah says
Thanks so much, Melissa! 🙂
Jenn says
Oh man I am so making this, this weekend! I love avocado pudding and this sounds amazing! I cannot wait to try it. Thanks so much!!!
Sarah says
Let me know how it goes, Jenn! 🙂
Ashley says
This looks amazing! I would have never thought to put avocados in a chocolate mousse pie, but it looks delicious!
xo Ashley
Sarah says
Thanks, Ashley! The avocados make it SO rich that you really only need a small piece to feel chocolated-out!
Aileen @ Aileen Cooks Blog says
My mouth is watering! This looks so good!
Bella B (xoxoBella) says
I had an avocado chocolate mousse just the other day. It was so good! I will have to try this.
Erica@ Everyday Erica says
I’ve seen several recipes that calls for avocado sneak attacks like this! But yours I actually want to try – pinning!
Gunjan says
I cant believe how delicious this looks. I have never tried a dessert with avocado but your images intrigues me. I am definitely trying it this weekend.
amy valle says
this looks so great. I’ve wanted to experiment more w/avocado in desserts and this looks like a great place to start. also love that this is no-bake… I run “cooking” groups at my job but (ironically enough) we don’t have an oven so I’m always scrambling for a no-bake recipe.
Sarah says
Ha! Well fortunately there’s a world of no bake recipe awaiting discovery 🙂 I love to not bake, sometimes waiting to see whether or not my kitchen experiment turned into an actual edible tasty thing is just too nerve racking and I’d rather pour it all in a cake pan, let it set, and call it a day!
Deryn from Running on Real Food says
K, this looks incredible. I love making a basic avocado chocolate pudding but have only tried avocado in something like this once, and it was too avocado-y. I love the coconut cream in here, it looks amazing! I can’t wait to try this for a special occasion. Thanks!!
Sarah says
Thanks so much, Deryn! Isn’t the coconut cream trick so cool? I’ve been obsessed with it since I discovered it. Thanks so much for stopping by and commenting! 🙂
Kacey says
Could this be done without the chocolate bar? Our son has a life threatening dairy allergy and we wont risk even a ‘safe’ brand that says its dairy free.
I have cocoa, could I use more of that… or something else?
Sarah says
Hi Kacey! I haven’t tried it without the chocolate bar. I think the cooled chocolate has a firming effect on the pie, so subbing in cocoa may cause for a less firm pie. You could try to make your own dairy free chocolate (maybe this recipe), and stir it in while melted. Thanks so much for reaching out and I would love to hear if this works for you!
Savannah says
I recently came across some gluten-free chocolate sandwich cookies that look an awful lot like Oreos, so I am PUMPED to try this recipe!!! Not too long ago, I made a similar avocado/chocolate pudding for my 18 month old, and WOW, so surprising how the avocado gets covered up. Thanks so much for sharing!
Sarah says
Oh perfect!! So glad you could find a good GF alternative 🙂 And isn’t the avocado + chocolate combo just magic?!
Sharon says
I made this pie for a family holiday dinner and it was a HUGE hit! I substituted So Delicious brand non-dairy whip for the coconut cream (since I somehow granulated the coconut cream when mixing it to be smooth.) They were surprised and delighted to find out avocados were the secret ingredient. I forwarded the recipe to everybody.
Sarah says
Hi Sharon, I’m so happy to hear that!! Sometimes that happens with coconut whipped cream. I’m not sure if it depends on the brand or the amount of extra liquid that slips in with the cream. But I’m happy to hear it still worked out for ya! 🙂
Maggie says
Unfortunately, my coconut milk did not want to whip (don’t use Trader’s Joe organic milk). I made id with avocados and melted chockolate. It was tasty, bit even with vanilla you could taste avocados.
Sarah says
Sorry to hear, Maggie! Sometimes it can take a few tries to find the perfect coconut milk for whipping. Hope you can find a brand that works for you! It really helps to make this pie ultra-tasty 😀
paige says
we had to do a substitution recipe in my cooking class and my group used this recipe and the whole class loved it! thank you so much for putting this out there!
Sarah says
Aw, what a fun assignment!! So happy you liked the recipe! 😀
Ginger says
This was so gross! A cross between mud and choc guacamole. Yuck! What a disappointment and huge waste of ingredients. My gut said 5 avocados was way too many…should’ve trusted my 30 years of baking experience!
Sarah says
Really sorry to hear that, Ginger! I’m a bit surprised, this pie has always been a huge hit when I (and readers) serve it. Did you happen to make any changes to the recipe?
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!
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!
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?
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!
Brandie Jordan says
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