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–+ servings
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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4.84 from 6 ratings

Easy Avocado Chocolate Mousse Pie

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.
Prep Time30 minutes
Chill Time1 hour
Total Time1 hour 30 minutes
Course: Desserts
Cuisine: American
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Salt, Vegetarian
Keyword: avocado chocolate mousse, avocado mousse, heathy chocolate mousse
Diet: Dairy-Free, Vegan, Vegetarian
Occasion: 4th of July, Birthdays, Christmas, Cinco de Mayo, Easter, Game Day, Halloween, Thanksgiving, Valentine's Day
Time: 60 minutes or more
Servings: 8 servings
Author: Sarah Bond

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

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
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