Everyone knows that I’m obsessed with avocados. I eat one at least once a day. Although I’ve made desserts with avocados before, this pie might be the best one yet. It is green, but you don’t taste the avocado. My children and their neighbor friend didn’t question me for a second when I told them it was Mint Chocolate Chip Ice Cream Pie. I call that a Mom win!
Avocado Mint Chocolate Chip Pie (Vegan and Gluten-free)
Tips: Crust can be made homemade with this recipe or if you don’t have time for homemade, check out Mi-Del Cookie Crust. It is available at Wal-mart for $5 and most grocery stores, and it’s allergy-friendly (dairy, gluten, egg, soy, and nut-free) but not sugar-free.
Credit: My Real Dish
Ingredients
Paleo Pie Filling
- 4 large avocados
- 1 cup coconut milk refrigerated overnight (hard cream only)
- ⅛ cup lime juice (juice from ~1 lime)
- ¼ cup + 1 tablespoon maple syrup
- 15 drops Young Living Peppermint Vitality Oil (you can buy it here)
- 1/2 cup dark chocolate chips (I used mini chips)
Chocolate Sauce
The Best Vegan Chocolate Sauce (Optional, not sugar-free)
Crust
Directions
- Prepare the chocolate pie crust first (or see tips for store-bought allergy-friendly crust).
- Put all of the ingredients, except the chocolate chips, in a Vitamix or high-powered blender, and purée until smooth.
- Stir in the chocolate chips.
- Put into pie crust, and freeze for 1 hour.
- The result is a minty “nice cream” cake.
