1/4cupbutter58 g, or dairy-free alternative, melted
213.5-oz cansfull-fat coconut milk or cream400 mL, chilled overnight + 1 more can for topping *
17-oz barlarge bar dark chocolate + more for topping200 g, or dairy-free alternative
½cupcocoa powder68 g
½tspvanilla extract2.5 mL
Pinch of salt
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.
*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.