Description
An easy, decadent chocolate cream pie for one! Made with wholesome ingredients and no refined sugar.
Ingredients
Crust:
- 1/4 cup blanched almond flour
- 1 tsp. coconut flour
- 1/2 tbsp. coconut oil, melted
- 1.5 tbsp. liquid egg whites
- 1/2 tsp. vanilla
- 1/8 tsp. salt
Filling:
- 1/2 ripe avocado, mashed
- 1 tbsp. almond milk
- 2 tbsp. unsweetened cocoa powder
- 1/2 tbsp. honey
- 1/4 tsp. vanilla
Instructions
- Preheat the oven to 350F.
- Mix together the crust ingredients in a small bowl with a spoon.
- Press the crust mixture into a mini 3.5in. cast iron skillet with your hands.
- Bake for 10 minutes.
- In another small bowl, beat together the filling ingredients with an electric mixer.
- Pour the filling mixture into the baked and cooled crust.
- Cover the pie loosely with aluminum foil and store in the freezer for 30 minutes before serving.
Notes
To enhance the rich chocolate flavor of the filling even more, I like to add 1/4 tsp. espresso powder to the avocado filling mixture.
The pie can also be stored in the refrigerator for at least 2 hours instead of placing in the freezer.
- Category: something sweet, single-serve
- Method: bake
Nutrition
- Serving Size: 1 mini pie
- Calories: 450
- Sugar: 10
- Fat: 31
- Carbohydrates: 29
- Fiber: 14
- Protein: 9
Keywords: paleo pie, healthy pie recipe, single-serve dessert, healthy dessert, avocado recipe, grain-free dessert, gluten-free