Chocolate Avocado Mousse Pie

I finally made this interesting recipe from Lillian’s Test Kitchen.  It uses avocados instead of dairy for the chocolate mousse.  Weird, right?  Well, Lillian said this was one of her favorite recipes, so I trusted her judgement and went for it and made it for my friend’s birthday dessert.  Oh, so this recipe is vegan, so I have officially baked my first vegan dessert and guess what, I didn’t miss any of the dairy or eggs.

This is an incredible easy recipe- the food processor does most of the work.  I must mention that I used half almond meal (ground almonds in my coffee bean grinder) and half coconut flour for the crust.  Don’t know why, just wanted to experiment.  It was tasty, but the crust ended up like a graham cracker crumbly crust instead of a crisp, flaky crust.  Maybe all almond flour would have been different. The strawberries were key.  They added the perfect burst of juiciness to a somewhat sticky mouthful.  Lastly, I used half Hershey’s dark cocoa powder and half Equal Exchange regular cocoa powder.  It was a delicious combo. 

The full recipe is here.