Chocolate Avocado Pie



Pie Filling

  • 2 Large avocados

  • 1 Can full fat coconut milk (solid bits only)

  • 1/2 Cup 100 % unsweetened coco powder

  • 1/4 Cup xylitol- (or any other sweetener of choice such as allulose, erythritol.

  • 1 Teaspoon vanilla extract

  • pinch of salt


  • 2 cups blanched almond flour

  • 1/2 tsp xanthan gum (optional)

  • 1/2 tsp baking powder

  • 1/4 tsp pink himalayan salt

  • 1 stick of butter

  • Optional: 1/2 cup collagen


  • 2 Egg whites

  • 1/4 cup xylitol

  • 1 Teaspoon cream of tarter


Pre-heat oven 350 degree


Grease your pie pan with coconut oil. I use a glass 9.5" pan.

Add all crust ingredients together. You will not be able to roll out your crust. Once you mixed your ingredients together; bit by bit place in your pie pan. 

Cook pie crust in pre-heated oven for 10 min or until golden brown. Make sure to poke holes in the crust with a fork to prevent air holes popping up.


In a food processor add all ingredients and blend until putting texture forms.

After your pie crust has finished cooking add your pie filling.


In a cold mixing bowl add your 2 egg whites, xylitol, and cream of tarter. Mix until fluffy peaks form.

Add meringue to the top of your pie filling. 

Cook for an additional 2-4 minutes or until your meringue starts to brown on top.  

Refrigerate for a few hours or over-night. 

Rachel FranckRecipesComment