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    Home >> Pie

    Chocolate Silk Pie (Paleo, Vegan + Keto Option)

    Published: Oct 31, 2021 by Emily · This post may contain affiliate links · 15 Comments

    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)

    Jump to Recipe Jump to Video

    Originally published October 2016. Updated October 2021.

    Secret Ingredient Chocolate Silk Pie | Pretty Pies {vegan, gluten-free, healthy}

    Secret Ingredients

    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.

    Disclosure: We are participants in the Amazon Associates program and as affiliates, earn commissions on purchases made through this site.

    Secret Ingredient Chocolate Silk Pie | Pretty Pies {vegan, gluten-free, healthy}

    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 😉

    Secret Ingredient Chocolate Silk Pie | Pretty Pies {vegan, gluten-free, healthy}

    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.

    Secret Ingredient Chocolate Silk Pie | Pretty Pies {vegan, gluten-free, healthy}

    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:

    1. 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.
    2. 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.
    3. 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.
    4. 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.

    Secret Ingredient Chocolate Silk Pie | Pretty Pies {vegan, gluten-free, healthy}

    Recipe Video How-To

    https://prettypies.com/wp-content/uploads/2021/10/10000000_440379994340401_5271929857317212021_n.mp4

    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.

    Secret Ingredient Chocolate Silk Pie | Pretty Pies {vegan, gluten-free, healthy}

    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 | Pretty Pies

    Chocolate Silk Pie (Gluten-Free/Dairy-Free, Paleo, Vegan + Keto Option)

    Chocolate pie so rich and creamy you'd never know it's secretly healthy!
    5 from 4 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 18 minutes
    Total Time: 18 minutes
    Servings: 10 slices
    Author: Emily

    Ingredients

    US Customary - Metric

    Crust:

    • 2 ¼ cups almond flour
    • 4 ⅓ teaspoon neutral tasting oil - (such as avocado, almond, or light olive or melted refined coconut)
    • 4 teaspoon pure maple syrup - or monkfruit syrup for low-carb
    • 1 Tbs ground flaxseed
    • ¼ teaspoon pink salt
    • 1 Tbs water

    Chocolate Filling

    • 3 ripe medium-size avocados
    • 1 medium zucchini - (peeled, grated and squeezed extra dry)
    • ½ cup raw cacao powder - to taste
    • ½ cup pure maple syrup - to taste, or monkfruit syrup for low-carb
    • ¼ cup coconut oil - melted
    • 1 Tbs vanilla extract
    • ¼ teaspoon almond extract
    • Pinch pink salt

    Instructions

    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!

    Notes

    To make chocolate shavings, use a sharp knife or vegetable peeler and about ⅓ of your favorite dark chocolate bar. Gently "peel" thin layers of chocolate.
    To store: Keep refrigerated. Should keep about 5 days in the fridge, but it's best consumed within 2-3 days, since the crust will soften slightly the longer it sits. See post for tips.
    Nutrition Facts
    Chocolate Silk Pie (Gluten-Free/Dairy-Free, Paleo, Vegan + Keto Option)
    Amount per Serving
    Calories
    373.88
    % Daily Value*
    Fat
     
    29.46
    g
    45
    %
    Saturated Fat
     
    7.51
    g
    47
    %
    Polyunsaturated Fat
     
    1.63
    g
    Monounsaturated Fat
     
    7.75
    g
    Sodium
     
    66
    mg
    3
    %
    Potassium
     
    498.27
    mg
    14
    %
    Carbohydrates
     
    26.7
    g
    9
    %
    Fiber
     
    8.55
    g
    36
    %
    Sugar
     
    12.87
    g
    14
    %
    Net Carbs
     
    18.2
    g
    Protein
     
    8.05
    g
    16
    %
    Vitamin A
     
    184.08
    IU
    4
    %
    Vitamin C
     
    12.72
    mg
    15
    %
    Calcium
     
    92.41
    mg
    9
    %
    Iron
     
    2.11
    mg
    12
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag @emily.likes.food #prettypies!

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    Filed Under: Pie Tagged With: avocado, chocolate, gluten free, holidays, pie, vegan, vegetables, zucchini

    About Emily

    Emily is the creative force behind the food blog, Pretty Pies, a destination for people interested in healthier eating, and for those with dietary restrictions and preferences, such as dairy-free, gluten-free and egg-free.

    Emily specializes in healthy desserts that are low-carb, keto, and made with plant-based natural ingredients. She is the author of two cookbooks in the low-carb sweets niche, "PS It's Healthy," and "Yay It' Sugar-Free!"

    Her recipes have reached millions of people across the globe over a 7-year time span, and helped countless readers enjoy delicious desserts without detriment to their health.

    When she's not creating in the kitchen, she loves spending time with her family and petite Goldendoodle, Eevee, spending time in nature, and eating Tex-Mex.

    Reader Interactions

    Comments

    1. Meg

      October 26, 2016 at 7:34 pm

      Hi Emily, I think this pie sounds delish!! I was wondering what is a good substitute for the coconut oil please? I am allergic 🙁 I know, it sucks as it is so tasty and healthy but sadly I am unable to have it. Would butter be better or another oil? Thank you in advance

      Reply
      • Emily

        October 26, 2016 at 8:36 pm

        Meg, so sorry you're allergic! Bummer. You could leave it out, but it will be more of a pudding pie since the coconut oil is what holds it in shape. Or make without coconut & store it in the freezer for a chocolate icebox pie 🙂

        Reply
    2. Susan Bormann

      December 01, 2016 at 3:19 pm

      Please clarify this - 1 tsp Tbs + 1maple syrup

      Reply
      • Emily

        December 01, 2016 at 3:22 pm

        Sorry it should say 1 Tbs + 1 tsp maple syrup.

        Reply
    3. Nataliia Totska

      May 17, 2017 at 4:14 pm

      Omega-3 from flax seed is rapidly oxidized by exposure to sunlight or high temperatures and turns into a health hazard carcinogen. I would remove flax seed from this recipe.

      Reply
    4. Val

      June 09, 2017 at 8:34 pm

      These are f***ing amazing!!!! Thank you so much!

      Reply
      • Emily

        June 09, 2017 at 9:27 pm

        Thanks!!

        Reply
    5. Jessica

      August 21, 2017 at 11:21 pm

      Looking forward to making this!!! As for the crust, what specific brand of oil are you recommending? Any other suggestions besides almond oil? Thanks in advance! 🙂

      Reply
      • Emily

        August 21, 2017 at 11:29 pm

        Almond oil has a very neutral flavor so it works well. The one I used was La Tourangelle brand. Found it on Amazon.
        I have made it with coconut oil, too, and I loved it. But it does add a slight coconut taste. You can use any type of oil you like, but a light tasting / neutral oil is recommended (so I would avoid olive oil)
        Hope you enjoy your pie! 🙂

        Reply
    6. Amamda

      November 05, 2017 at 7:47 am

      My husband is allerfix to all nuts, I see that I could use coconut oil, do you have a flour suggestion for but allergy people?

      Reply
      • Emily

        November 05, 2017 at 7:52 am

        You could try GF all purpose flour, but I have not tried that myself. Or cassava flour might work.

        You could use a coconut flour crust from my nut-free section, but you would probably need to double it for this recipe. prettypies.com/tag/nut-free

        ps. a new nut-free crust is on my list of recipes to work on 🙂

        Reply
        • Marsha Lynn

          January 28, 2020 at 5:45 am

          Can this pie be frozen until ready to serve? I made it once and was delicious but would like to keep one in freezer for company. Thanks

          Reply
          • Emily

            January 28, 2020 at 9:26 pm

            Yes you can freeze it. I’m not 100% certain how long you’d need to set it out to soften. I like to transfer mine from the freezer to the fridge to thaw at least a few hours before serving. Hope that helps 🙂

            Reply

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