Chocolate Avocado Pie with a Secret Ingredient

December 10, 2017
Chocolate Avocado Pie with a Secret Ingredient

This Chocolate Avocado Pie with a Secret Ingredient is an absolute winner of a recipe and totally healthy for you!

Chocolate Avocado Pie with a Secret Ingredient

I originally got this recipe from my friend Brendan who has kindly allowed us to share it with you here on our blog! (Thanks Brendan!) He used to have a raw food stall at the Organic Farmers Markets on the Gold Coast and he’d sell this Choc Avo pie, along with raw pizza and a few other raw food treats! We had a family gathering a few weeks back and I wanted to make something super healthy and yummy, so I rang Brendan and got the basic recipe and it was a hit – everyone loved it!

Chocolate Avocado Pie with a Secret Ingredient

Chocolate Avocado Pie with a Secret Ingredient

So, you can see by the title of the recipe that it’s already got avocado in it – I bet you’re wondering what the secret ingredient is! Hmmm, do I tell you what the secret ingredient is? Well I guess you can scroll down and find out … but I won’t make you do that.

Chocolate Avocado Pie with a Secret Ingredient

It’s zucchini! Yup! Can you believe it? Don’t be put off by this – I’ve tested this recipe on numerous non-vegans, and no-one would ever guess. It’s still super chocolatey and fudgey and yummy. When I tell them there’s zucchini in it, they honestly can’t believe it. They can’t even believe there’s avocado in it! If you don’t want to put it in, just add another avocado. But those things can be expensive – so it’s a great substitute!

Chocolate Avocado Pie with a Secret Ingredient

Chocolate Avocado Pie with a Secret Ingredient

It’s best to let the cake sit out of the freezer for a bit before serving for 15 – 20 minutes to let it soften up – it becomes more fudge-like and mousse-y that way, but I prefer it still a little frozen – it’s like frozen chocolate ice cream cake!

Chocolate Avocado Pie with a Secret Ingredient

We usually serve ours with fresh strawberries and blueberries on top, (For that frosted look put them on and then put the pie back in the freezer) but you could add coconut, or any other fruit and decorate with icing sugar if you like. We decided not to use icing sugar as it is already refined sugar free, so we didn’t want to add sugar to it!

Chocolate Avocado Pie with a Secret Ingredient

We also served it with a cashew cream – I’ve included the recipe for that below.

If you’re a fan of raw desserts try out our Raw Triple Layer Mango Dragonfruit Cake, our Almond Cardamom Fudge or our Beetroot Coconut Slice!

Chocolate Avocado Pie with a Secret Ingredient

Please share this Choc Avocado Pie with a Secret Ingredient recipe with your friends and family! See if they can guess what the secret ingredient is! Let us know if they do in the comments below!

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Chocolate Avocado Pie with a Secret Ingredient

This decadent Chocolate Avocado Pie has a secret ingredient! See if you can guess what it is! This pie is refined sugar free and totally healthy! 

Ingredients
For the Crust:
  • 1 1/2 cups cashews
  • 1 1/2 cups coconut
  • 1/2 cup organic dried apricots tightly packed
  • 1/4 tsp salt
For the Filling:
  • 2 medium avocados
  • 1 medium zuchinni peeled
  • 1/4 - 1/2 cacao powder
  • 1/2 cup coconut oil
  • 1/2 cup medjool dates packed tightly
To Serve:
  • fresh mixed fruit
Cashew Cream:
  • 1 cup cashews soaked overnight
  • 2 medjool dates pitted
  • tiny pinch of himalayan sea salt
  • 1/4 tsp vanilla extract or vanilla paste
  • 3/4 cup filtered water
Instructions
For the crust:
  1. Blend the cashews and coconut in a food processor until they resemble crumbs. Then add the apricots and salt and process well until the mixture becomes sticky (you can test this by pressing some in between your fingers and if it sticks together then you're good to go!)

  2. Pour this mixture into a large flan tin (26cm or 10inch) and press up against the sides, making it even. Then place in the freezer. 

For the Filling:
  1. Blend all ingredients in a high powered blender. It's best to use a tamper if you have one so you can get all the ingredients smooth. I don't have a blender at the moment so I used a nutri-bullet and had to keep opening it and pushing around the ingredients. 

  2. Then pour the smooth mixture into the crust. Smooth it out as much as you can and then put it in the freezer to set. 

To Serve:
  1. Remove pie from the freezer 10 - 15 minutes before serving. Decorate with fresh fruit (I like to use blueberries and strawberries). Enjoy! 

For the Cashew Cream:
  1. Rinse the soaked cashews and add to a blender or nutri-bullet with the remaining ingredients. Blend until well incorporated. Store it in the fridge until ready to use. Will last about 4 days in the fridge. 

Recipe Notes

You can make the pie up to two weeks before - it keeps in the freezer well

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3 Comments

  • Reply Kari December 13, 2017 at 1:01 pm

    I love that you worked zucchini into this beautiful sweet treat! And avocado! Can’t wait to try.

    • Reply Katie December 13, 2017 at 1:31 pm

      Thank you Kari! It’s a good one!

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