Chocolate Mousse Pie (with Strawberries!)

July 29, 2011

FYI… this pie is RIDICULOUSLY easy to make. And dang, it’s gooooood.

Pie Crust Ingredients

  • 1 1/2 cup blanched almond flour
  • 1/4 tsp celtic sea salt
  • 1/4 tsp baking soda
  • 1/4 cup grapeseed oil
  • 1 Tbsp agave nectar
  • 1 tsp vanilla extract


Filling Ingredients

  • 4 ripe avocados, pealed and pitted
  • 1 cup organic cocoa powder
  • 1 cup agave nectar
  • 1 Tbsp vanilla extract
  • 1 to 2 cup thinly sliced strawberries

Pie Crust Directions

  1. In a medium bowl, combine almond flour, salt and baking soda.
  2. In a small bowl, combine grapeseed oil, agave and vanilla extract.
  3. Stir wet ingredients into dry.
  4. Pat dough into a 9 1/2” pie dish.
  5. Bake at 325˚ for 10-15 minutes, until golden brown. (Mine took 13 minutes)
  6. Let it cool completely before putting the filling in.

Filling Directions

  1. In a food processor process the avocados until they are creamy
  2. Put in the cocoa powder, agave and vanilla and process until it looks like chocolate pudding.
  3. Refrigerate the chocolate mousse for 30 minutes.
  4. Line the crust with thinly sliced strawberries
  5. Put the mousse into a cooled pie crust.
  6. Refrigerate for another hour.



The Leftovers

FYI, Where and Why

Blanched Almond Flour- You can get it at:


Avocados- Make sure the avocados you get are really ripe.  And don’t worry.  The mousse does not taste like avocados.  I was a little suspicious of this recipe at first.  I mean, chocolate mousse made out of avocados?  Gross.  But, I generally use avocado as my dairy replacement.  I put it in sandwiches, because it’s creamy and tasty and gives me that texture that I want.  So, in a way it makes sense to me that avocados would be the perfect texture for a mousse. If the top level of your avocados aren’t getting creamy, just stop the blender and push the top level down.  That’s what I did, and a few minutes later, smooth avocado city.

Strawberries- Having the strawberries line the crust, and then having them to eat with the pie as well was really a tasty experience.  Try to slice the ones you want to line the crust as thin as you can.  Otherwise you wont have enough room for the mousse.  🙂


I put a Tbs of vanilla extract into the pie crust instead of a tsp.  But to be honest, I didn’t taste it.  So, no worries there.


Without a doubt, this was a huge success.  In fact, it was such a success that it leaves me wondering about all the possibilities. What if I blended the berries into the mousse?  Could I make different flavored mousse or pudding with this avocado base?  I wonder if I could freeze it and make “fudgsicles” with it?  I don’t know.  But I fully plan on trying to make fudgsicles when the weather gets warmer.  I’ll keep you posted on that.


I made this a second time, at my entire family’s insistence.  And this time I used Dagoba cacao powder instead of the Trader Joe’s brand.  I noticed a BIG difference in the flavor.  I’m not quite sure how to describe it in any way other way than, it tastes more chocolatey (aka better).  Less like a fudgsicle and more like a rich, deep chocolate mousse. I highly suggest popping for the the extra 3 bucks and usingDagoba (or some other chocolate like Valrhona) cocao powder.  It’s worth it.

The mousse recipe can be found at and the pie crust is

Good Luck!


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About the Author ()

Lillian's Test Kitchen is an online cooking web series. The recipes in this series are always grain-free, gluten-free, dairy-free, soy-free, and cane sugar-free. The recipes are also all (at this point) paleo. Some are vegan. Some are raw. I use the best ingredients I can find (and afford). But Lillian's Test Kitchen is not so much about food as it is about the experience of trying something you have never tried before and then finding the joy, comedy and laughter in those small moments in spite of and also often, because of dietary restrictions. My goal is to inspire others to take their health into their own hands and make their own food.

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  1. Chocolate Mousse Pie Recipe {Gluten Free, Dairy Free and Egg Free} | November 27, 2012
  1. Renee says:

    I love watching your videos! I too have been skeptical of the avocado mousse. Now I’m going to have to try it!

  2. Pippa Olivier says:

    Hi Lillian, Thanks for your great video – informative but levenned by a sense of humour!This is my first ever foray into baking gluten, wheat and dairy free.
    I see you love avocado’s – I wondered if you have ever tried avocado pasta sauce? It is just fresh blended avocado (1 per person), half teaspoon lime juice per avo (to stop it going brown), a couple of leaves of fresh basil per avo, and a clove of garlic per avo, salt and fresh ground pepper to taste, and dash of hotsauce (if you like that sort of thing) Blend it all up, add add a little pasta water and throw over hot, cooked pasta. Mix it around, and the pasta heats up the “sauce” I love it! Now I have to find an alternative for pasta though- any suggestions?

    • lillianmedville says:

      Thank you so much! That sauce sounds great! I know people are using a zucchini thinly sliced and steamed as substitute noodles. I haven’t started making them yet, but I hear they’re good. Maybe they would do the trick?

  3. Alisa says:

    Yuuummmyyyy! I love making mousse or pudding with avocado 🙂

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