Chocolate Mocha Mousse Pie
A truly decadent, rich, creamy chocolate pie. And it's plant-based!
Ingredients
- 2 cups semi-sweet vegan chocolate chips
- 2 tbsp agave or 100% pure maple syrup
- 1/4 cup almond milk (plain) or other plant-based milk
- 3 medium avocados ripe
- 2 tbsp instant coffee powder decaf if you're making this for kids
- 1/2 tsp salt
Instructions
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Prepare a regular or chocolate graham cracker crust. Homemade or store bought.
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Combine the chocolate chips, agave, and non-dairy milk in a medium glass bowl. Microwave for 60 seconds and stir. Heat another 30 seconds and stir again. Continue heating 30 seconds at a time and stirring well until all the chocolate is completely melted and the mixture is smooth.
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Peel and add ripe avocados to your blender.
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Pour the melted chocolate over the avocados.
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Add the instant coffee powder and salt and blend until the mixture is smooth and shiny. Using a rubber spatula, scrape the edges of blender to be sure all the avocado is mixed in and you can't see any green in the mousse.
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Pour the chocolate mousse into your graham cracker crust and using the rubber spatula, smooth the surface.
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Put the pie into the refrigerator and chill for at least 2 hours.
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ENJOY!!!
Recipe Notes
In all the times I've served this pie, nobody ever guesses there is avocado in it! 🙂
