Instructions

1. In a small saucepan, melt the coconut oil and chocolate chips over low heat, stirring until smooth. Stir in the coconut milk, maple syrup and salt, and heat until warm. Remove from heat and stir in the vanilla.
2. Scoop out the avocado into a food processor (preferred) or blender. Pour the chocolate sauce over the top. Process on high for about a minute, or until smooth and no green flecks remain, scraping down the sides a couple of times. With a blender you need to turn the machine off to scrape down the sides every 5 seconds, as the mixture is very thick and you don’t want to overheat the motor.
3. Pour the chocolate mixture into the pie shell and smooth the top off. Refrigerate for at least 3 hours to set before serving.
4. Whipped Coconut Cream Recipe: You will need 1 cup full-fat coconut milk, refrigerated, 1 teaspoon real maple syrup and 1/4 teaspoon vanilla extract. Ideally the coconut milk you use will have been refrigerated while in the can so you can scoop off the heavier cream from the top of the can. Take this coconut cream, the maple syrup, and vanilla and whip in a mixer for about a minute until light and fluffy, scraping down the sides once or twice. Serve over Dairy-Free Avocado Chocolate Cream Pie.