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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. candy says:

    Now this looks so very very delicious. Would never have thought to add avocado

    Reply
    1. Sarah says:

      Thanks, Candy!! You should try it out 🙂

  2. Molly says:

    I loovee avocados and chocolate – plus an oreo crust?! This recipe sounds amazing!!

    Reply
    1. Sarah says:

      Thanks, Molly!! I’ve become obsessed with the avocado chocolate combo lately…expect to see more of it! Haha

  3. 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!

    Reply
    1. Sarah says:

      Thanks Madeline!! 🙂

  4. Melissa says:

    Yum! And you have really great photos too. 🙂

    Reply
    1. Sarah says:

      Thanks so much, Melissa! 🙂

  5. 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!!!

    Reply
    1. Sarah says:

      Let me know how it goes, Jenn! 🙂

  6. Ashley says:

    This looks amazing! I would have never thought to put avocados in a chocolate mousse pie, but it looks delicious!

    xo Ashley

    Reply
    1. Sarah says:

      Thanks, Ashley! The avocados make it SO rich that you really only need a small piece to feel chocolated-out!

    2. Eli says:

      4 stars
      Hi! I just made the recipe and it was so bitter and had a super strong avocado taste. I was wondering if it was supposed to taste this way or not. Either way, I added more sugar and vanilla extact to get rid of the taste.
      I usually prefer not too sweet desserts, so it really suprised me.
      This is a super fun idea to use avocados, and I will surely make it again with these things in mind!

  7. 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?

    Reply
    1. 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!

  8. 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!

    Reply
    1. Sarah says:

      Oh perfect!! So glad you could find a good GF alternative 🙂 And isn’t the avocado + chocolate combo just magic?!

  9. Sharon says:

    5 stars
    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.

    Reply
    1. 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! 🙂

  10. paige says:

    5 stars
    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!

    Reply
    1. Sarah says:

      Aw, what a fun assignment!! So happy you liked the recipe! 😀