Chocolate Avocado Pie #chocolate #desserts

Subtly Sound Avocado Treats. I recognize what you may be thinking. There goes another millennial with her insane avocado fixation, demolishing pastry by placing avocado in all things. However, the idea of sweet avocado treats is really not a millennial creation by any stretch of the imagination!

Populaces around the globe have been utilizing the superfood natural product to make avocado smoothies, milkshakes, puddings, organic product plates of mixed greens, and even frozen yogurt for a considerable length of time. It just took us some time to get on!

High in sound fats (over 75% of the fat in avocado is the heart-solid unsaturated kind) and with a mellow flavor, the smooth organic product is the ideal base for chocolate recipes like this rich chocolate avocado pie. Also, simply be happy I didn't make a recipe for avocado toast chocolate bars; since indeed, a wonder such as this is a genuine item you can purchase. What's more, truly, it has genuine bits of avocado toast crushed into the chocolate bar.

In this delectably sound sweet recipe, I've utilized two unique kinds of chocolate to give the pie a chocolatey brownie-like flavor and totally veil the avocado so you can appreciate all the medical advantages and the sleek surface without having the option to confess to the mystery fixing is even in there!

Also try our recipe No Bake Triple Layer Chocolate Cream Pie

This covertly solid avocado chocolate pie is smooth a quite delightful!

Ingredients

• 12 oz ripe avocado flesh
• 1 1/2 tbsp dutch cocoa powder (or sub regular cocoa)
• 8-10 oz chocolate chips or bars
• 1/4 tsp salt
• 2-3 tbsp sweetener of choice
• 1 tsp pure vanilla extract (omit if desired)

Instructions

1. Feel free to use your favorite store-bought or homemade crust, or keep it crustless and serve in ramekins. Here is the crust recipe I used: 1 1/2 cups nuts of choice, 1 cup dates or dried fruit, 1/8 tsp salt, 2 tbsp dutch cocoa or 3 tbsp regular unsweetened. Combine all crust ingredients in a food processor until fine crumbles form, then press into a lined 8-or-9-inch springform pan.
2. For the pie, first carefully melt the chocolate. Add all pie ingredients to a blender or food processor, and blend until completely smooth. Pour over the crust, and refrigerate until firm. Store leftovers covered in the fridge 3-4 days.

Read more our recipe : Lentil Bolognese

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