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No Bake Chocolate Avocado Pie Recipe
Ingredients
CRUST :
- 2 CUPS VEGAN CHOCOLATE COOKIE CRUMBS
- 1/4 CUP TOASTED SUNFLOWER SEEDS
- 1/4 CUP TOASTED COCONUT FLAKES
- 6 TBSP MARGARINE, MELTED
FILLING :
- 1 TSP INSTANT ESPRESSO
- 1/2 CUP SILK UNSWEET ALMONDMILK
- 3 RIPE AVOCADOS
- 7 TBSP COCOA POWDER
- 1/4 CUP COCONUT OIL, MELTED
- 3 TBSP MAPLE SYRUP
- 1/8 TSP SALT
- 1 TSP VANILLA EXTRACT
GANACHE :
- 3 OZ SILK UNSWEET ALMONDMILK
- 4 VEGAN CHOCOLATE CHIPS
| PREP TIME 15m |
COOK TIME 30m |
TOTAL TIME 45m |
YIELD 12 servings |
|---|
Instructions
- In food processor, combine cookies crumbs, sunflower seeds and coconut.
- Pulse 5-6 times, until sunflowers seeds and coconut are broken up and mixture resembles soft sand.
- Add margarine and mix until combined.
- Pour mixture into 9'' pie pan and press into bottom and sides of pan.
- Chill for 30 minutes.
- Combine instant espresso and Silk.
- Allow espresso to dissolve.
- In a food processor, combine all ingredients including coffee almond mixture.
- Mix until pureed and smooth.
- Pour mixture into chilled crust and smooth out evenly.
- Place in refrigerator to chill while you prepare ganache.
- Heat Silk until just before boiling.
- Pour over chocolate chips and let set for 45-60 seconds before whisking gently to combine.
- Pour ganache over chilled filling.
- Continue to chill until ready to serve, then top with fresh fruit or coconut whipped topping.
A recipe from Silk
2020-12-10
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