Secret Chocolate Silk Pie (Dairy-Free, Paleo, Vegan + Keto Option)
You won’t believe this Chocolate Silk Pie is made with healthy ingredients. Tastes just like a conventional pie made with flour, sugar, butter and eggs, but has NONE of those ingredients! Vegan & paleo approved + low-carb/keto option!
Secret Healthy Pie 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.
Buttery Grain-Free Pie Crust
But first, 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.
Chocolate made with Veggies
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 😉
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.
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)
Ingredients
Crust:
- 2 1/4 cups almond flour
- 4 1/3 tsp neutral tasting oil - (such as avocado, almond, or light olive or melted refined coconut)
- 4 tsp pure maple syrup - or monkfruit syrup for low-carb
- 1 Tbs ground flaxseed
- 1/4 tsp pink salt
- 1 Tbs water
Chocolate Filling
- 3 ripe medium-size avocados
- 1 medium zucchini - (peeled, grated and squeezed extra dry)
- 1/2 cup raw cacao powder - to taste
- 1/2 cup pure maple syrup - to taste, or monkfruit syrup for low-carb
- 1/4 cup coconut oil - melted
- 1 Tbs vanilla extract
- 1/4 tsp 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
Want more healthy pie recipes?
Chocolate Pecan Pie (Paleo Vegan)
14 Comments
Meg
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
Emily
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 🙂
Susan Bormann
Please clarify this – 1 tsp Tbs + 1maple syrup
Emily
Sorry it should say 1 Tbs + 1 tsp maple syrup.
Nataliia Totska
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.
Val
These are f***ing amazing!!!! Thank you so much!
Emily
Thanks!!
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Jessica
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! 🙂
Emily
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! 🙂
Amamda
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?
Emily
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 🙂
Marsha Lynn
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
Emily
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 🙂