This jaw-dropping creamy Chocolate Silk Pie is secretly packed with wholesome ingredients. Tastes just as delicious as a traditional pie but has NO gluten/grains, dairy, refined sugar or eggs! (Vegan & paleo + low-carb/keto option)
Originally published October 2016. Updated October 2021.
You’re gonna need to trust me, ok? I know it’s going to sound WEIRD, and maybe like “WHAT? No WAY”, but I PROMISE it’s GOOD.
This pie is completely gluten-free, grain-free, dairy-free, egg-free, soy-free, refined sugar-free AND made with wholesome real-food ingredients.
It’s made with PLANTS. But it’s SO good. You’d never know it’s healthy.
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Chocolate made with Healthy Ingredients
Now here’s the SECRET: It’s made with AVOCADO and ZUCCHINI. Haha! Yes!!! And it’s SO good. You would NEVER KNOW by tasting it that it’s filled with vegetables.
One of my favorite parts about serving healthy desserts is the shock factor: being able to say “You won’t believe what it’s made of!! … Zucchini! Haha!” And my kids reply with, “What!? Oh my gosh!” Haha.
Not only that, but I don’t feel guilty about feeding these desserts to my kids, or eating them myself. And who doesn’t need an extra serving of veggies 😉
How to Make Dairy-Free Chocolate Pie Filling
This pie filling is SO simple to make. No complicated techniques. And my favorite part: NO BAKING.
And it’s made with the push of a button.
Use a food processor to break down the avocado flesh and zucchini. This only takes about 30 seconds.
Add in the sweetener (maple syrup or a sugar-free syrup) along with cacao powder, vanilla, almond extract and salt for optimum balanced flavor.
Last, stream in the melted coconut oil. This is the magic ingredient that solidifies the filling when chilled. (If you need an alternative, try palm oil or melted butter/dairy-free butter).
Tip: always taste and adjust your filling before pouring it over the crust. I like to add a good amount of pink salt and vanilla.
Buttery Dairy-Free, Grain-Free Pie Crust
THE CRUST. I seriously can’t believe how much it tastes like a “REAL” pie crust.
Crisp and buttery, but there’s no butter! It’s made with healthy, whole foods like almonds and flax! Simple everyday ingredients you probably already have in your pantry.
Instead of butter, I used almond oil, but you can use any neutral tasting oil you like, such as avocado oil, light tasting olive oil, refined coconut oil or even buttery flavor coconut oil.
Almond flour replaces “regular” refined wheat flour but helps it to retain the crisp shortbread-like taste and texture. My favorite brands are blanched, superfinely ground like Bob's Red Mill and Kirkland brand from Costco.
What does avocado pie taste like?
Don’t be afraid! The avocado and zucchini make it incredibly silky smooth! The texture is rich and melt-in-your-mouth delicious. You can’t taste the avocado or zucchini. Promise!
Avocado Dessert Tips:
- Use avocados that are *just* ripe, not over and not under. How do you know when they’re ready? Use your finger to press near the stem. Does it yield gently to pressure? Then it’s ready! The color will also deepen when ripe.
- If your avocado is *very* soft/mushy and very dark green/black, don’t use it! Overripe avocados tend to add an unpleasant flavor in my opinion.
- Buy your avocados under-ripe –very hard, bright green. Leave them on the counter for a few days to ripen. When they’re ripe, you can refrigerate them for several days until you’re ready to use them to keep them from spoiling.
- My go-to brand of avocados is Avocados from Mexico! They have a superior texture – always creamy, silky, smooth and RICH. Others can sometimes taste watery and bland.
Recipe Video How-To
How to Store Avocado Chocolate Pie
Keep this pie refrigerated. It stays fresh for up to 5 days in the fridge, but it’s best consumed within 2-3 days since the crust will soften slightly the longer it sits.
To make ahead:
Bake the crust and leave it unfilled. Cover it with a paper towel and plastic wrap. You may freeze the crust for several weeks until ready to fill.
The filling is best made just before serving. Technically this pie can be frozen, but I don’t recommend it since the veggies can change texture.
Since the crust starts to soften after a couple of days with the chocolate added, it’s best not to complete it too far in advance.
Desserts with Benefits
A pie full of green VEGGIES, antioxidants, vitamins, protein and fiber that tastes like pure chocolate bliss?! Dessert with benefits?! Yes, it’s TRUE!
If you have never tried a dessert made with avocado or zucchini, DO IT. Like, today. It might just change your life 😉
If you make it, be sure to leave a rating or drop a comment below!
Chocolate Silk Pie (Gluten-Free/Dairy-Free, Paleo, Vegan + Keto Option)
To make the crust:
- Preheat oven to 350. Lightly oil a pie plate.
- In a mixing bowl, combine flour and salt.
- In a small cup, combine flax, water, oil and maple syrup.
- Pour wet over dry and mix well. Press into a standard size pie dish.
- Prick crust all over with a fork.
- Bake for 17-20 minutes until lightly golden. Set aside to cool.
To make the chocolate filling:
- Add avocados to food processor and blend well. Add zucchini and blend again.
- Warm coconut oil gently in a glass measuring cup in the microwave.
- Add oil and remaining ingredients and blend again, adjusting for taste if needed (more syrup or cacao)
- Spread filling over cooled crust. Decorate with chocolate shavings. Refrigerate for 3 hours to set. Enjoy!