A friend asked if I liked avocados. She had bought them for a guacamole dip for a party and did not use them. For us avocado lovers that would not be an issue, ‘more for me,’ would have been the welcome solution. But she was not an avocado lover, so they sat, ripening by the moment on her counter.

I offered to make her a chocolate avocado pie, and the rest is history.

This dairy free delectable combined unrefined coconut oil, unsweetened cocoa, coconut milk, pure maple syrup and a few other natural ingredients over low heat while the avocados (two of them) were peeled and put in a blender.

Within about 5 minutes the blend was poured over the avocados, and high pulsing blades turned the green fruit into an ultra thick dark brown batter, just like a traditional cream laden chocolate pie. The only discernible difference rests in the high level of nutrition in this avocado base concoction.

Avocado Chocolate Cream Pie : Club USA Blog

We chose a graham cracker crust, but you could create any sort of crust for this pie. A flour and butter crust, a nut crust (I like to combine ground hazelnuts and pecans with a bit of olive oil and bake for 7 minutes,) or any that makes your taste buds tingle.

Once the crust is cooled, pour the batter in and simply put in the fridge for about 3 hours. That is it. So simple and so incredibly satisfying! My friend liked it so much she nibbled away at four pieces in just two days! And I did the same.

Here is the recipe, adapted from this recipe by Whole Lifestyle Nutrition

Avocado Chocolate Cream Pie

Prep Time: 15 minutes • Cook Time: 5 minutes • Total Time: 20 minutes • Yield: 10 pieces • Serving Size: 1 piece


1/2 cup coconut oil, preferably refined for no coconut taste
1 cup all-natural semi-sweet chocolate chips or chopped dark chocolate bar
1 cup coconut milk
2/3 to 3/4 cups real maple syrup
1/4 teaspoon salt
1 teaspoon vanilla extract
2 ripe avocados
1 9-inch pie shell of choice (I used graham cracker and it was delicious)
Topping of choice (I used toasted coconut flakes)


In a small saucepan, melt the coconut oil and chocolate chips over low heat, stirring until smooth. Stir in the coconut milk, maple syrup and salt, and heat until warm. Remove from heat and stir in the vanilla.

Scoop out the avocado into a food processor (preferred) or blender. Poor the chocolate sauce over the top. Process on high for about a minute, or until smooth and no green flecks remain, scraping down the sides a couple of times. With a blender you need to turn the machine off to scrape down the sides every 5 seconds, as the mixture is very thick and you don’t want to overheat the motor.

Poor the chocolate mixture into the pie shell and smooth the top off. Refrigerate for at least 3 hours to set before serving.

Top with desired topping and serve!


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