No Bake Chocolate Avocado Pie

From the Silk test kitchen

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Total Time
45 min



  • 2 cups (240 g) vegan chocolate cookie crumbs
  • 1/4 cup (25 g) toasted sunflower seeds
  • 1/4 cup (25 g) toasted coconut flake
  • 6 Tbsp (85 g) margarine, melted


  • 1 tsp (5 g) instant espresso
  • 1/2 cup (125 ml) Silk Unsweetened Almond Beverage
  • 3 ripe avocados
  • 7 Tbsp (56 g) cocoa powder
  • 1/4 cup (65 ml) coconut oil, melted
  • 3 Tbsp (45 ml) maple syrup
  • 1/8 tsp (1/2 ml) salt
  • 1 tsp (5 ml) vanilla extract


  • 3 fl oz (95 ml) Silk Unsweetened Almond Beverage
  • 4 oz (115 g) vegan chocolate chips

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  • Prepare crust
  • In food processor, combine cookies crumbs, sunflower seeds and coconut. Pulse 5-6 times, until sunflowers seeds and coconut are broken up and mixture resembles soft sand. Add margarine and mix until combined.
  • Pour mixture into 9” pie pan and press into bottom and sides of pan. Chill for 30 minutes.
  • Prepare filling
  • Combine instant espresso and Silk. Allow espresso to dissolve.
  • In a food processor, combine all ingredients including coffee almond mixture. Mix until pureed and smooth.
  • Pour mixture into chilled crust and smooth out evenly. Place in refrigerator to chill while you prepare ganache.
  • Prepare ganache
  • Heat Silk until just before boiling. Pour over chocolate chips and let set for 45-60 seconds before whisking gently to combine.
  • Pour ganache over chilled filling. Continue to chill until ready to serve, then top with fresh fruit or coconut whipped topping.