Avocado Chocolate Mousse Pie

• Produce

  • 5 Avocados

• Baking & Spices

  • 1/2 cup Cocoa powder
  • 1 Pinch Salt
  • 2 tbsp Sugar
  • 1/2 tsp Vanilla extract

• Snacks

  • 20 Oreo cookies

• Dairy

  • 2 cans (13.5 oz, 400 ml full-fat coconut milk or cream, full-fat
  • 1/4 cup Butter

• Other

  • 1 Large bar (7 oz, 200 g dark chocolate + more for topping (optional (or dairy-free alternative

Found on liveeatlearn.com

Description

Ingredients

• 20 oreo cookies
• ¼ cup (58 g) butter, melted (or dairy-free alternative)
• 2 cans (13.5 oz, 400 mL) full-fat coconut milk or cream, chilled overnight + 1 more can for topping (optional)*
• 2 Tbsp sugar
• 1 large bar (7 oz, 200 g) dark chocolate + more for topping (optional) (or dairy-free alternative)
• 5 avocados
• ½ cup (68 g) cocoa powder
• ½ tsp (2.5 mL) vanilla extract
• Pinch of salt

Directions

• 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.

Nutrition