Chocolate-Avocado Pudding Pie

Ripe avocados are mandatory for this recipe. Otherwise, you won't create that creamy texture that makes this dessert so special. And while you don't "cook" the pudding, the texture is rich and thick like a pudding, so that's what I am calling it. The crust provides the perfect crispy counter balance to the rich and creamy filling. Just try and let people guess what it's made of...great conversation piece on how you don't need to live "without"!
Course Dessert
Cuisine American
Servings 1 9" pie (8 people)
Author The Cowgirl Gourmet slightly adapted this recipe from Yes to Yummy


For the pudding:

  • 4 very ripe large avocados peeled and pitted
  • 1/2 cup semi-sweet vegan chocolate chips Enjoy Life brand, melted
  • 1/2 cup high quality unsweetened cocoa powder
  • A little less than 1/2 cup local honey
  • 1 tablespoon pure vanilla extract or paste
  • Unsweetened almond milk you can add a tablespoon or two if you think the pudding is too thick
  • Pistachios raw and crushed
  • Raspberries pint

For the crust:

  • 6 dates pitted
  • 1 cup almond meal or flour
  • 1/2 cup almond slivers
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 cup coconut oil
  • Pinch of kosher salt


  1. In a food processor, add the avocados and puree until smooth, about 2-3 minutes.
  2. While the avocados are processing, put the chocolate chips in a microwave-safe bowl and zap for 90 seconds. Stir the chips and they should be perfectly melted.
  3. To the avocados, add the melted chocolate, cocoa, honey and vanilla and puree until combined.
  4. Stop the machine and scrape the sides of the processor bowl once or twice.
  5. You don't want any avocado left on the bowl, but you want it all blended together. Continue processing until smooth and creamy, about 2-3 minutes. If the mixture is too thick, add in a tablespoon of unsweetened almond milk and then puree it again. You can add another tablespoon of milk if you still think it needs to be a little thinner.
  6. Place the pudding mixture in a big bowl, cover and refrigerate for several hours, 4-6 is ideal. You can either eat the pudding as it is or serve it in a gluten and grain-free crust. If you do serve it as a pudding, sprinkle with crushed pistachios and fresh raspberries.
  7. If you are making a pie, the next day, or a few hours later, you can make the crust and here is how you do it.

For the crust:

  1. Soak the pitted dates in 1/2 cup warm water to soften them. This will take about 30-45 minutes.
  2. Preheat the oven to 350 degrees. Then drain the dates and pulse them together with the almond meal, almond slivers, cocoa powder, coconut oil and pinch of salt until no clumps remain and it becomes a big ball. Using your hands, scoop everything out and form a ball.
  3. Using either a springform pan or glass pie pan, lightly grease the pan with a little coconut oil. Using your hands to flatten it, press the mixture into the bottom of the pan and spread it out to the corners.
  4. Bake until fragrant and it darkens a little, about 17 minutes. Your house it going to smell amazing!
  5. Remove the crust from the oven and let it cool a bit. Then after 15 minutes or so, pop it into the freezer for 20 minutes.
  6. Next, take the pie pan and fill it with the chocolate-avocado pudding. Place it back in the fridge for at least 2-3 hours or more.
  7. Slice and serve on a plate. Sprinkle each piece of pie with crushed raw pistachios and a few raspberries. Now, sit back and watch your friends eat with sheer and utter abandon!