Good things come in threes—or in three layers, like in this avocado chocolate mousse pie. The filling of this gluten-free, dairy-free and vegan dessert is a rich, velvety mousse made from avocado, cacao and coconut cream. It sits atop a crumbled cookie crust that is baked to perfection and provides a sweet, crunchy base. To top it off, whipped coconut cream and dark chocolate shavings act as frosting, giving this pie its third delicious and good-for-you layer.
Ingredients
Cookie Crust
1-1/2 cups smashed Enjoy Life Chocolate Chip Crunchy Cookies
1/3 cup coconut sugar
5 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor
Chocolate Mousse Filling
4 ripe avocados
1/3 cup pHresh Products Organic Cacao Powder
1 can (5.4 oz.) coconut cream
3 Tbsp. Vitacost Maple Syrup
1/2 tsp. vanilla extract
Dash salt
Whipped Coconut Cream
2 cans coconut cream, refrigerated overnight
2 squares Hu Dark Chocolate Bar, grated
Directions
- Prepare cookie crust. Preheat oven to 375 degrees.
- In medium bowl, combine crust ingredients and mix well. Press into 9-inch pie plate and bake for 6 minutes.
- Prepare mousse. In high-speed blender, combine all ingredients and blend until smooth and fluffy. When cookie crust finishes baking, spoon mousse on top of crust and refrigerate.
- While the mousse and crust set in the fridge, prepare coconut cream. Scoop out top, hardened part of coconut cream can. (The bottom will be liquid. Reserve liquid for chia pudding or coconut ice cream.) In mixing bowl, whip coconut cream until light and fluffy. Scoop onto pie and sprinkle with grated chocolate.
- Refrigerate for a couple hours until pie is set and firm.