Clearly, no bake recipes like this Peanut Butter Chocolate Avocado Pudding Pie is the way to go in the unrelenting heat of summer.
It’s been hot and humid in Fargo (a deadly combination), so I’ll avoid turning the oven on in my apartment at all costs.
I play this little, completely ridiculous game with myself where I see how long I can avoid turning on the AC. Part of it is the money and energy savings, part of it is to measure my ability to adapt to the temperature instead of seeking comfort immediately.
Like I said, a ridiculous game.
Still, on those 90+ degree days, I’ve got to avoid turning on my oven if I want to avoid turning on the AC.
That’s where no cook recipes come in.
A few years back, I made a Mocha Avocado Cream Pie and it was a total hit anywhere I brought it. Of course, that started the wheels turning… what other chocolate avocado pudding (which we all know is amazing) creations could I come up with?
I took my time returning to the idea, but it’s worth the wait.
Peanut butter + chocolate is one of my favorite combinations ever. Yes, in case you were wondering, peanut butter isn’t strict paleo. I still eat it from time to time, but most of my “peanut butter” recipes feature sunflower seed butter instead.
Sure, the two nut/seed butters aren’t exactly the same, but they’re pretty dang close. Everyone I served this Peanut Butter Chocolate Avocado Pudding Pie to couldn’t tell that it wasn’t peanut butter. And they only had good things to say!
So, you can use peanut butter or sunflower seed butter. Your choice.
BUT the crust is made with sunflower seeds. So why not go ahead and use sunflower seed butter? I promise the end result is still silky and rich. Not too sweet, it’s definitely a showstopper for summer potlucks.
Serve this pie the day you make it for best results. It keeps okay in the fridge, but it’s definitely best day of.
More No Bake Dessert Recipes
Faux Peanut Butter Chocolate Avocado Pudding Pie Recipe
To keep this “Peanut Butter” Chocolate Avocado Pudding Pie paleo, I use homemade sunflower seed butter. However, you can use peanut butter if that’s more your style!
For the Crust
For the Filling
- 3 large avocados
- 1/4 cup + 1/8 cup pure maple syrup
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/2 cup sunflower seed butter
For the Topping
- Preheat oven to 375 degrees. Spread sunflower seeds out on a baking sheet and toast for 10 minutes. Add the dates to a jar and cover with water, leaving to soak while the sunflower seeds toast. Remove the sunflower seeds from the oven and let cool for a few minutes.
- Place all crust ingredients in a food processor and process until the sunflower seeds and dates form a meal. It should be mealy and moist, but not processed to the point of making a nut butter. Press crust into a 9-inch pie pan or a springform pan.
- Pit and peel avocados. Combine avocado, maple syrup, cocoa powder, vanilla extract, and sunflower seed butter in a blender and blend until smooth. Spoon the filling into the pie crust and smooth with a spatula. Refrigerate while making the topping.
- Open the can of refrigerated coconut milk. The coconut milk should have separated into coconut water and thicker coconut cream. Scoop out the coconut cream and add to a small mixing bowl. (Reserve the coconut water for smoothies or just drink it!) Add the tablespoon of maple syrup to the coconut cream. Mix using a stand or hand mixer on medium-high for 3-5 minutes, until soft peaks form.
- Remove the pie from the fridge and smooth the whipped coconut cream over the avocado pudding. Top with chocolate shavings, if desired. Refrigerate until ready to serve.