This gluten free dairy free Chocolate Avocado Silk Pie is made from bananas and a gluten free cookie crust. It has a sinfully rich texture but is much healthier than a regular pie. Chocolate and avocado are a perfect match in this healthier chocolate silk pie!
I’m so excited to share my latest crazy (but so good) avocado and chocolate creation. This is a healthy Gluten Free Chocolate Avocado Silk pie. The filling has no added fat or sugar. You won’t even miss it. This ended up being so creamy and rich from the avocado and banana. It had the right amount of sweetness from the ripe bananas and the molasses added just a touch more with some iron.
In all honestly, I’ve never made a regular chocolate silk pie. Part of the reason is lactose intolerance. Another part is I found chocolate and avocado go so well together after I made my Chocolate Avocado Truffles. The creamy dense texture of those made me day dream of more chocolate and avocado creations like my Chocolate Avocado Parfaits.
Annnd now this chocolate pie.
If you think about it, an avocado is almost perfect. It can be savory or sweet. After all it’s really a fruit and not a vegetable. My family had no clue there wasn’t any added cream to make this silk pie so smooth and delicious. I didn’t feel guilty letting them enjoy. I love thinking about the added nutrition and fiber this pie provides. And no sugar in the filling?! Serious win-win in my book!
I won’t tell them it’s healthier either. I think the cookie crust tricked them. An alternate crust could easily be use if you want to make it truly healthy.
I ended having a whole batch of cookie dough left over from another recipe I was supposed to make but ended up getting sick. You cannot waste cookie dough, riiight? Right.
- 2 medium size avocados
- 3 large bananas
- ¾ cup dutch processed cocoa
- ¼ cup milk of choice
- 1 T molasses
- Crust
- chocolate chip cookie dough
- (minus the chips)
- Prepare cookie dough as stated except omit the chocolate chips.
- Press dough into a pie pan and blind bake covered with foil and beans. Bake at 350 for 20 minutes. Remove beans and foil and bake an additional 10 minutes or until entire crust is brown and crisp.
- For the filling, combine all ingredients in a blender and blend until smooth.
- Pour into cooled crust and place in the freezer for about 4 hours or until it's set.
- Thaw for 20-30 minutes before serving. Enjoy!
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Mint Chocolate Brownies (gluten free Vegan)– egg free, bean-free, nut free
Nut Free Nutella (pumpkin seeds)- nut free dairy free!
Hello, I’m Laura! Thanks for stopping by… I hope this blog will help you or someone you know and love. 
This was great! The bananas and honey were just sweet enough to downplay the bitterness of the chocolate and bring out its richness. I’m planning to use this recipe to convince my boyfriend that avocados are completely delicious.
So glad to hear you like it! I’m hoping this will convince your boyfriend to try avocados. Thanks so much!
He said it was delicious, before I told him what was in it. 😉 Quick question,what is the best way to store this pie? Should it be put in the fridge after thawing, or back in the freezer? Thank you!
Lol! Men… I ended up putting it back in the freezer for fear of the crust becoming too soggy. I think it should be ok in the refrigerator depending on how long it take to be eaten. 😀
“covered with foil and beans” ???
At the risk of not catching something obvious… what beans are you referring to?
The beans are used for ‘blind baking pies’. Often beans or weights (coins) are used to weigh down the crust to prevent the crust from bubbling up and evenly bake. Simply cover the pie crust with a layer of parchment or foil then ‘fill’ the pie with raw beans/weights and pre bake the crust. The beans don’t go anywhere in the pie (which is good since we are now allergic to them and have opted to use coins for future blind baking)
Hi! This is so deliciuos! My quest is which is the size for the pie pan. Thanks! Kisses from Bahia Blanca, argentina!
Thanks so much Magali! I used an 8 inch round pie pan (about 20.32 cm) 😀 Enjoy!
I made this today and shared with my dessert loving family and they loved it! I added 3 soaked dates to the mix and I’m thinking about adding some extract next time, maybe coconut or just plain vanilla. I made it with a walnut crust because I didn’t have the ingredients for the cookie dough. I was really impressed with this pie! Thanks!
Hello,
I want to make this pie as my Christmas desert… What exactly is 1T of molasses? Do you mean a touch of? Could you give me a tsp aproximation?
Thanks!
Jo-Anne
1 T= Tablespoon or approximately 3 tsps. The quality of the cocoa will affect the chocolate flavor so go with the good stuff if entertaining.
Ok I have purchased Camino Cuisine cocoa which the chick at Kardish assured me it was their best. I’m seving the pie tonight so I will let you know how it turns out. In the meantime : Merry Christmas.
So my friend tried to make this and it did not turn out well. It was bitter witb an odd after taste. Basically inedible, which made us all sad. Would the type of cocoa pound cause this problem? The whipped coconut milk made to top it was delicious! Lol
Hmm… Sorry to hear that Dawn. I haven’t have any problems with a bitter taste/after taste. It could be the cocoa powder. I like using the special dark dutch processed cocoa for a dark chocolate (not as sweet) taste. The ripeness of banana could also influence overall sweetness. Try a different brand of cocoa powder next time, the higher the quality the better.
I am wondering if this would be ok to eat if you have diabetes?
Hi Liz, I am not an expert I for the diabetic diet. This uses bananas and overall is not a low carbohydrate dessert.
Everything looks wonderful!
Thank you Chuck!
I love your website
Thank you so much Renate!! <3
Hiii. This recipe sounds gorgeous!! However, can you make it without the dough/crust? Just the filling?
Thank you Sarah! I think you definitely could do that. I think lining your pan with parchment paper would help for an easy removal.
I made the avacado, banana, chocolate pie, but I went off-roading with it a bit. I used 21/2 bananas, 1 avacado, and I had to substitute molasses with maple syrup. I melted dairy free chocolate morsels in a double-boiler, and I added coconut milk to it. After it was done, I added it to the blended mix. Also, I used a Oreo cookie pie crust I had already purchased. I loved it. I never thought I could add avacado to chocolate, but it turned out fabulous. Thank you very much for sharing your recipe. I was a lost vegan searching for chocolate goodness and found it here, ??.
Hello,
I can not wait to make this! What cookie dough recipe did you use/recommend?
Hi Haleigh,
Thanks for pointing out the cookie dough link wasn’t working, I fixed it now. Here is what I used without the chocolate chips https://petiteallergytreats.com/best-gluten-free-chocolate-chip-cookies-vegan/