Tag Archives: #chocolatemoussepie

Easy Chocolate Crumb Crust (Gluten-Free & Vegan)

Pies. Pies. Pies. I made a chocolate pudding pie with this crust using this Chocolate Avocado Mousse, and a cashew dulce de leche pie (I’ll post the recipe soon). I had been wanting to make an Oreo cookie crust for a while, but there are no gluten-free vegan Oreos that I know of. Although, I’m tempted to try a graham cracker crust using these amazing chocolate wafer cookies.  Regardless, this crust goes well with WHATEVER you’d like to put in it!


Options: If you use almond flour and cacao powder for a healthy twist, it will be very gooey. You will use ¾ of the batter to make a 9-inch crust, and it will be more of a traditional pie crust texture consistency – not a crumb crust. You will also need to check it after 10 minutes to see if it is firm enough; it may need to be cooked for as much as 15 minutes but check it often to make sure it doesn’t crack. While it tastes delicious and cooks well, it doesn’t serve as well on a plate.

If you are on a low-carb diet or want to reduce / eliminate cane sugar, you can see my recipe on powered xylitol here.


  1. Heat oven to 350 degrees.
  2. Combine cocoa or cacao powder, flour, salt and xylitol powdered sugar or confectioners sugar together.
  3. Stir in the vegan melted butter until the dry ingredients are wet and slightly sticky.
  4. Press the ingredients in a 9-inch pie pan.
  5. Cook at 350 for 10 minutes.
  6. Use the Chocolate Avocado Mousse to make a pie! This is an easy quick tasty dessert.

crumb crust cover.jpg





Source: I found a recipe at http://allrecipes.com/recipe/228792/mock-chocolate-cookie-crust/ without cookies, changed it slightly, and adapted it to make it gluten-free and dairy-free!

Chocolate Avocado Mousse (Vegan, Gluten-free, & Paleo option)

Chocolate Avocado Mousse (Vegan, Gluten-free, & Paleo option)

It is difficult to make a vegan pudding that doesn’t taste weird. After an unfortunate incident with a Hershey’s pudding mix, it is not gluten-free – look out for a label that says modified food starch, I went to the Enjoy Life website in order to find an allergy friendly recipe to make. They have awesome recipes! I made it my own, by changing it slightly. This is my go-to recipe when I want a pudding or mousse, or use my Easy Chocolate Crumb Crust recipe to make a chocolate pie or even a chocolate lasagna.


  • 3/4 cup chocolate chips (Enjoy Life Foods Mini Chips for vegan or  Lily’s Baking Chips to make them Paleo) 
  • 4 very ripe large (8 ounce) avocados, peeled and pitted
  • 3/4 cup agave
  • 1/2 cup cacao powder
  • 1/3 cup almond milk (or non-dairy milk)
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon Redmond Real Salt


  1. Place the chocolate chips in a small bowl. Microwave for 30 seconds, stir and repeat until melted. You can also put the bowl over a pan of boiling water and stir to melt or use a double boiler.
  2. Peel and pit your avocados, and place them in your Vitamix or food processor.IMG_1258.jpg
  3. Add the melted chips, avocados, agave, cacao powder, non-dairy milk, vanilla, and salt.
  4. Blend until smooth and creamy, scraping the sides of the bowl as needed.IMG_1259.JPG
  5. Spoon into container and refrigerate for at least 3 hours (it can be prepared a day in advance).
  6. Garnish with fresh raspberries or strawberries and serve, use the perfect chocolate pie crust and make a chocolate mousse pie with the chocolate crumb crust, or save for to make the Chocolate Lasagna!
  7. I served it in small rice bowls that I got from Pier One Imports. chocolate mousse cover.jpg