What's a human to do when practicing a gluten-free, paleo-grounded, sugar-free, clean-eating lifestyle, but craving a good chocolate desert? Well, we turn to coconut cream, oil and coconut milk (magical ingredients) certainly, but we also find sheer brilliance in the AVOCADO. Yup: you read that right. The AVOCADO.
The avocado provides instant creaminess to pie fillings, puddings, and tortes. "Won't it taste like avocado, you say?" Nope. Not in the slightest. Want proof? Just check out our recipe for this chocolate silk pie that uses avocado as its foundation. Prepare for choco-bliss, for rich choco-splendor that is also gluten-free, sugar free, and clean all the way around.
First, the CRUST.
- ½ cup coconut oil or Grass Fed Butter, Melted
- 2 Eggs, Preferably Local Pastured
- ¼ Teaspoon Sea Salt
- ¾ Cup coconut flour
- 1-3 Tablespoons Raw Honey
- Preheat oven to 400 degrees.
- In a medium bowl beat butter, eggs, honey and salt together with a fork.
- Then add coconut flour. Stir until dough holds together.
- Gather the dough into a ball, then pat into a 9″ greased pie pan.
- Prick the dough with a fork.
- Bake for 8-10 minutes or until lightly brown. Let cool.
Then, the FILLING.
- 8 ounces of Dark Unsweetened Chocolate
- ¼ cup of Extra Virgin Coconut Oil
- 2 ripe Avocados (about 7 ounces each, measured whole)
- 1 cup raw honey
- 1½ cup of Cocoa Powder
- 1 cup of Heavy Cream or Coconut Cream for filling; 1 cup of Heavy Cream or Coconut Cream for whipped cream.
- 1 Tablespoon of Vanilla
- (optional) ½ teaspoon of Espresso Powder or Fine Coffee Grounds
- Pinch of Sea Salt
- Chill 3 cans of full-fat coconut milk overnight, open the can from the top and measure out 1 cup worth of solid coconut cream.
- Gently melt the dark chocolate and coconut oil together.
- Let cool to room temperature.
- Scoop out the avocado meat and place into a mixing bowl.
- Add the chocolate coconut oil mixture, raw honey, and cocoa powder.
- Whip on medium high speed until mostly combined, about 2-3 minutes. Use whisk attachment for a stand mixer.
- Add the cream, extract, (espresso--optional), and salt. You can use the leftover coconut milk for your smoothies!
- Whip on medium high to high speed for about 5 minutes until fluffy. The whisk attachment should gather a large portion of the batter when lifted from the bowl.
- Portion batter into the pie crust and chill for a few hours until set.
- Top with whipped coconut cream (coconut cream--1 cup--and vanilla extract whipped on medium high mixer speed for 15 minutes until cream peaks) or other whipped cream and enjoy.
Add the TOPPINGS:
You can top with stevia-sweetened cacao chips! Shaved unsweetened baker's chocolate would really add a punch, too.