Updated: Dec 27, 2020
I know what you might be thinking— here’s another of Dr. Gloria’s crazy concoctions that feed her obsession with avocados—but wait, I promise this doesn’t taste like that guacamole you love, I don’t want guac in my dessert and you don’t either! I’ve served this to my taste-testers and only one guessed correctly, the others were totally baffled but couldn’t quite place their food detective skills into action to identify exactly what my secret ingredient was; actually, two secret ingredients.
The concept of sweet avocado desserts is actually not a Dr. Gloria creation. Populations around the world have been using the superfood fruit—yes, it’s a fruit—to make avocado smoothies, milkshakes, puddings, fruit salads, and even ice cream for years. It simply took the U.S. by storm when a few of us inquisitive foodies began discovering old recipes and then created new ones to adapt to specific dietary needs.
Brazil is joined by many Asian countries in using avocado as a dessert ingredient. Avocados are a key ingredient of milkshakes in southern India, the Philippines, Vietnam, Indonesia, Panama, Italy, Spain, and other Latin countries. A dessert drink with sugar, coconut milk, and pureed avocado is very popular—that’s probably where the American Smoothie has its origins.
SO, WHY ARE AVOCADOS SO HEALTHY ANYWAY?
Because they’re high in healthy fats (over 75 percent of the fat in avocado is the heart-healthy unsaturated kind) and with a mild flavor, the creamy fruit is the perfect base for chocolate recipes like this rich chocolate avocado pie and mousse.
I can still sense some of your skepticism because you’ve tried a dessert in the past that combined chocolate and avocado and it did have a, well let’s say unusual taste. Trust me, I’ve been there as well and instead of thinking “not again” my tenaciousness spurred me on to create recipes that only the most trained foodies can detect it includes two secret ingredients.
In this deliciously healthy dessert recipe, I’ve used two different types of chocolate to give the pie a chocolatey brownie-like flavor and completely mask the avocado so that you can enjoy all the health benefits and the silky-smooth texture without being able to tell the secret ingredient is even in there!
Whether you’re a vegan or not, this pie is healthy, creamy, decadent, and is sure to change your opinion of vegan desserts— especially those made with avocados. Serve with or without coconut cream on top and with the no-bake crust of your choice.
20 Oreo cookies* or similar gluten-free
¼ cup (58 g) butter, melted (or dairy-free alternative)
2 cans (13.5 oz) full-fat coconut milk or cream, chilled overnight + 1 more can for topping refrigerated
2 Tbsp Lakanto™ original sugar or Monk fruit powder (to taste)
8 oz. good-quality dark chocolate plus more for shaved topping (or dairy-free alternative)
5–6 ripe avocados
½ cup pure cocoa powder
1 tsp balsamic vinegar glaze
½ tsp vanilla extract
Pinch of salt
You can opt to use a crust of ground nuts of your choice; it works the same as using crushed cookies.
In a food processor, blitz the Oreos (gluten-free alternative or nuts) into coarse crumbs and mix with melted butter.
Press crumb mixture into the bottom of a pie pan or parchment paper-lined springform pan.
Set in fridge.
Be careful not to jostle your coconut milk cans, gently remove them from the fridge, and open them. The thick coconut cream should have separated to the top. Scoop out the dense cream, leaving the water**.
Whip the coconut cream with an electric mixer or food processor for a few seconds, until smooth and creamy. Gently fold in 2 Tbsp sweetener and taste to adjust to your desired sweetness since each sugar alternative sweetens differently. Set in fridge.
Melt chocolate in a double boiler. To a food processor add melted chocolate, avocados, cocoa powder, vanilla, balsamic glaze, and salt. Blend until smooth.
In a large bowl, gently fold together avocado mixture, chocolate and coconut whipped cream. Pour into your prepared pie crust, cover, and refrigerate for 3 hours to set (or freeze for 1 hour if you want to eat it right away).
Store leftovers covered in the fridge for up to 3 days.
Dr. Gloria’s Kitchen Notes…
Look at the ingredients in the coconut milk and aim for one that has ONLY coconut milk and water. Emulsifiers and gums will prevent the fat from separating, which we need to make the whipped cream. And if you choose, regular whipped cream can work instead of the coconut whipped cream. Save the coconut water for smoothies!
Alternative: If you choose to omit the crust, serve in a desired dish and top with coconut cream and fruit or herb of choice as shown. This dessert is SO rich, you don’t need a large serving
ABOUT THE AUTHOR
Dr. Gloria Gilbère is Founder/CEO of the Institute for Wholistic Rejuvenation— after 22 years of owning/operating two natural health clinics in Idaho, she relocated her Health Sciences/Research/Anti-Inflammation Cooking Institute divisions to Ecuador, S.A. and recently has expanded internationally and in the U.S. Her worldwide consulting via phone and Skype continues as does the Institute for Wholistic Rejuvenation in Idaho. Visit her website at www.gloriagilbere.com or call (888.352.8175) to schedule a consultation or register for her post-graduate courses for Certification as a Wholistic Rejuvenist Instructor and/or Practitioner