Prep Time 20 minutes
Total Time 20 minutes
Servings 12 pieces
Calories 261 kcal
No Bake Chocolate Pie Crust
3/4 cup unsweetened shredded coconut
1/4 cup unsweetened cocoa powder
1/2 cup sunflower seeds raw, unsalted
4 tbsp butter softened
1/4 tsp salt
1/4 cup Swerve confectioners
1/2 cup water
1 tsp gelatin
5 ounces avocado mashed
8 ounces cream cheese softened
1 tsp peppermint extract
1 tsp peppermint liquid stevia
1 cup heavy cream
Optional Topping: Sugar-Free Chocolate Sauce
To make the pie crust, combine all ingredients into a food processor and blend just enough to combine. Don”t over blend or you will have the texture of peanut butter.
Taste crust to see if you need more salt or sweetness.
Using your fingers spread and mold crust onto bottom and sides of pie plate. Set aside.
To make filling:
Pour the water into a small saucepan and sprinkle the gelatin on top.
Turn on low heat, stirring constantly until gelatin is dissolved. Let cool.
Place the avocado, cream cheese, peppermint extract, stevia and salt into a stand mixer and blend on high until smooth.
Taste and adjust sweetness if needed.
Pour in heavy cream in another bowl and use an electric mixer to blend on high until soft peaks form. Fold into the cream cheese mixture.
Gradually pour in the cooled gelatin and stir until combined.
Pour filling into pie crust.
Refrigerate at least 2 hours, loosely covered or up to 1 day.
When ready to serve add optional chocolate drizzle if desired.
Net Carbs: 3g
This recipe was first published in march 2016 and updated with video in March 2019.
Sugar-Free Grasshopper Mousse Pie
Amount Per Serving (1 serving)
Calories from Fat 225
% Daily Value*
Saturated Fat 14g
Vitamin A 390IU
Vitamin C 1.3mg
* Percent Daily Values are based on a 2000 calorie diet.