What a title.
I needed to think of the perfect dessert. The perfect dessert that encompasses my favorite things: a dessert that is filled with chocolate and is in some way healthy. This pie checks all the boxes, it’s filled with almost all chocolate and I used avocado instead of butter.
I baked up this chocolate, sorta healthy dessert for…North Coast Eats 1st birthday! As of today, I’ve been creating content on North Coast Eats for ONE whole year! Wahoo! As most bloggers would say, I had no idea what would happen…would anyone read it, would I enjoy it, would I run out of recipes to make?
It’s a huge thanks to YOU for reading this little blog! Thanks for reading, commenting, sharing, or even cooking a recipe! I really don’t have a solid plan for next year and I’m still trying to figure out what my exact niche is, but I do plan on making whatever inspires me. What recipes would you like to see??
So on to the pie. Have you heard of hi-hat cupcakes? I’ve always admired them from a far. Until today, I decided to finally make my own spin of the hi-hat dessert.
Since you’re probably wondering, I’ll answer the question for you, NO you really can’t taste any avocado in the pie. If you don’t believe me, you’ll just have to try it for yourself, haha. The avocado is pureed until smooth and although it’s somewhat ‘healthy’ I still used sugar. Give it a try, I’d love to know your thoughts.
Are you going to make this Hi-Hat Chocolate Avocado Brownie Pie? Leave your comment with any questions, suggestions, or recipe ideas you’d like to see on the blog!
Hi-Hat Chocolate Avocado Brownie Pie
|Yield: makes one 8 x 8 inch pie|
chocolate graham cracker crust, gooey avocado brownie, fluffy meringue frosting, all topped with a chocolate drizzle.
- 8 full sheets chocolate graham crackers
- 5 tablespoons butter or coconut oil
- 2 ounces dark chocolate, melted
- 2 ripe avocados, mashed
- 1 - 1 1/2 cup sugar (depending on sweet preference)
- 1 teaspoon vanilla
- 2 eggs
- 1/2 cup unsweetened cocoa powder
- 1/2 cup almond flour
- 1/4 teaspoon salt
- 2 ounces dark chocolate, chopped
- 1/2 cup walnuts, optional
- HI-HAT FROSTING:
- 1/2 - 1 cup sugar (again, depending on sweet preference)
- 3 egg whites
- 1/4 cup water
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla
- CHOCOLATE DRIZZLE:
- 8 ounces dark chocolate
- 1 1/2 tablespoon coconut oil
- Make the Crust: In a food processor, pulse the graham crackers into fine crumbs. Place in a small bowl, add butter and mix until coated. Press into the bottom of an 8 x 8 inch pie pan. Set aside.
- Make the brownies: Preheat oven to 350 degrees. In a food processor of high-speed blender, add melted chocolate avocados, sugar, and vanilla. Blend until smooth. Add the eggs, cocoa powder, flour, and salt and mix just until combined. Stir in chocolate chunks and walnuts. Bake 20 - 25 minutes, until slightly undercooked, it will finish cooking as it cools.
- Make the Frosting: Combine all frosting ingredients in a metal or glass bowl. Whisk to combine. Fill a pan with about 1 inch water, bring to a boil and reduce to simmer. Place frost ingredients bowl on top of boiling water (creating a double boiler). Whisk until tempature reaches 160 degrees and sugar is melted. Remove from heat, beat with a mixer for 14 minutes, until stiff peaks form.
- When brownie is cool, frost with hi-hat frosting. Place all the frosting in the middle and spread out to cover the whole brownie. Place in the freezer for 15 minutes to slightly harden.
- Make the drizzle: In a bowl, combine chocolate and oil. Melt in the microwave.
- After frosting is slightly hard, drizzle the chocolate over the frosting. It’s okay if the chocolate doesn’t cover all the frosting. Place in freezer for 5 minutes to harden chocolate completely.