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Chocolate Bavarian Pie

Prep Time30 mins
Cook Time15 mins
Total Time1 hr
Servings: 12
Author: Lisa@mummymade.it


Chocolate Pie Crust

  • 1/4 cup Almond Flour
  • 1/2 cup Coconut Flour available from health food and speciality stores
  • 2 tablespoons unsweetened Cocoa
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Baking Soda
  • 1/4 cup Coconut Oil softened
  • 1/4 cup Maple Syrup you could substitute honey etc
  • 1 Egg
  • 1 teaspoon Vanilla Extract


  • 2 large ripe Avocados
  • 1/2- 2/3 cup unsweetened Cocoa powder
  • 1/2 - 2/3 cup Maple Syrup you could also use honey, etc.
  • 1 Tablespoon Vanilla Extract
  • 1/4 tsp Salt
  • 2 Tablespoons Milk coconut, almond etc or Coconut Whipped Cream
  • 1-2 Tbspn milk coconut, almond etc extra for whipping

Whipped Coconut Cream

  • 1 can organic Coconut cream see above notes on types of coconut creams, opened and in fridge overnight
  • 2 teaspoons Maple Syrup
  • 2 teaspoons Vanilla Extract


Pie Crust

  • Preheat the oven to 175C (350F).
  • Grease/Spray an 18cm (7inch) spring form cake tin or pie dish (a 20cm/8inch tin would also work)
  • Mix the dry ingredients in a blender.
  • In a separate small bowl, whisk together the wet ingredients.
  • Pour the wet ingredients into the dry, and mix until combined.
  • Wrap the dough in plastic wrap and place in the fridge for 20 minutes. This makes the dough easier to handle.
  • Using your fingers, press the dough evenly into the bottom and up the sides of your tin of choice.
  • Pierce the bottom of the pie crust several times before placing it in the oven.
  • Bake for 15 minutes. Cool completely.
  • If using a spring form tin, remove the crust and place on a serving tray. This may be more difficult if using a pie tin and you may choose to construct and serve the pie from the tin.


  • Remove the pips and scoop the avocado pulp into the food processor/blender.
  • Add the cocoa, maple syrup, vanilla, salt and milk.
  • Blend and blend until all the lumps and bumps are gone... then blend some more.
  • Transfer the mixture to a stand mixer with a whisk attachment. Add the milk/cream and whisk for 2-3 minutes or until fluffy.


  • Scoop the thickened cream from the tin, discarding the watery liquid at the bottom.
  • Place cream in mixing bowl and beat using whisk attachment.
  • Add maple syrup and vanilla to taste and continue whisking until thick.


  • Spoon the mousse into the pie crust, smoothing off the surface.
  • Pile the whipped coconut cream onto the pie and spread over mousse.
  • Grate chocolate on top to decorate.
  • Keep refrigerated after serving (if there's any left!)