Go read the title of this post again.
It’s worth reading twice.
And if you’re like me, you need to read it twice for the words to register: Samoas Girl Scout Cookie Pie.
Earlier this week, when I posted my Healthy Girl Scout Cookies – Peanut Butter Tagalongs, I hinted at having also made homemade Samoas and Thin Mints.
My Samoas recipe still needs some work, but I didn’t want to leave you Samoa-less this week… so I sought help!
Enter Regan Jones, RD of The Professional Palate and Healthy Aperture. This lovely chocolate pie that you see is her creation, so if you enjoy the recipe, be sure to visit her site for more beautiful photos and recipes (many of which are vegan). I’m honored to have Regan as a guest on the blog today:
One of my first jobs after becoming a registered dietitian was as an Assistant Food Editor at Cooking Light Magazine. To say I considered myself lucky at the time would be a gross understatement. I’ve loved cooking since I was a little girl, and as a college student, I found that I loved nutrition & healthy eating even more. Being able to work at one of the country’s largest magazines – devoted to healthy cooking – was a dream come true.
So when I sat in one of my first editorial planning meetings and suggested a story on healthy desserts that used “unfamiliar” ingredients (think tofu in custard, avocado as ice cream) and found myself on the receiving end of quite a few disapproving looks, I felt a little like my dreams had been shattered. Seriously… my Executive Editor looked at me as if I had 3 heads. I just “knew” that innovative desserts would be well received. At the time, my team wasn’t so sure.
Fast forward to 2013 and the blog you’re currently reading.
Chocolate Covered Katie is one of THE most popular blogs on the block – and for good reason. Katie’s innovative way to make seemingly indulgent desserts out of healthy ingredients makes millions of people – including me – drool at our computer screens daily.
It’s been years since I sat in an editorial planning meeting at a magazine. My planning meetings now consistent of myself, my Mac and a good cup of coffee, enjoyed in my kitchen in the early hours of the morning. It’s in that kitchen that this was born…
…and where I first received an email from Katie to share this guest post with you today. Having followed her blog and been a fan for years, I think I probably had that same look of surprise on my email as my Editor did all those many years ago. I’m honored that she asked and equally as thrilled to be able to share the recipe with you.
I sincerely hope you enjoy this chocolate pie!
Have you ever tried avocado in a dessert recipe?
Avocado key lime pie? Avocado Chocolate Mousse? Avocado shamrock shakes? Avocado chocolate pies? If you still haven’t tried this heart-healthy fruit in a sweet recipe, Regan’s chocolate avocado Girl Scout Cookie Pie might be the perfect opportunity!
Samoas Girl Scout Cookie Pie
- 2 cups unsweetened coconut
- 4 tablespoons coconut oil, melted
- 1/2 cup white whole wheat flour (for gluten-free, use coconut flour)
- 1 tablespoon honey (K note: strict vegans can use agave)
- flesh from 2 ripe avocados
- 4 – 5 tablespoons honey, to taste (K note: strict vegans can use agave)
- 1/4 cup dark cocoa powder
- 1 tablespoon Kahlua or strong brewed coffee
- 2 tablespoons coconut milk
- pinch of Kosher salt
- Garnish: melted chocolate chips
Toast coconut in a large skillet over medium heat 5 minutes or until golden; reserve 1/2 cup and set aside. Combine 1 1/2 cups toasted coconut, melted coconut oil, flour and 1 tablespoon honey in a large bowl; press into and up sides of pie plate. Set aside. Add avocado, remaining honey, cocoa, Kahlua, coconut milk and salt to bowl of a food processor. Process until completely smooth. Spoon into pie shell and sprinkle with reserved toasted coconut. Freeze at least 4 hours or until firm. Just before serving, drizzle with melted chocolate.
Link of the Day:
Thin Mint Girl Scout Cookie Cheesecake
I was totally surprised by the avocado…I would have never guessed it would be in this dish!
Oh my…I don’t think I have words for this.
I have just started getting into vegan baking, and you have proved that delicious, healthful, and vegan desserts can be made. You are amazing. And I would have never though to make a filling with avocados. Avocados are really indulgent, but healthful, and incorporating them into desserts is a create idea.
I was always a thin mint girl, but this changes my mind.
I made the tag alongs this week and liked them better than the real thing. Samoas are my favorite so I can’t wait to try this. I love that you always use ingredients I have on hand instead of a bunch of crazy stuff!!
Very nice pictures…and the cake….i love your blog….
Tanja
Oh my! I’m dying to make the gluten-free, dairy-free version of this pie! Might have to have a girlfriend gathering so I can share it and save myself. 😉
Thanks to you and Regan for sharing it! 🙂
Shirley
Glad you like it Shirley!
Looks super yummy!
Just a quick question: Since when do you use honey in your recipes?
Its a guest post.
I know – still wondering weather she uses it too =)
This recipe looks so amazing!
I had never heard of Regan’s blog before but I will certainly be checking it out now. Thanks for a great guest post.
I just made this pie and I could not stop ‘testing’ the filling = it was amazing!!!
Cant’ wait for it to freeze so I can have a big slice!!
Thanks for another fantastic recipe Katie!
Thank you so much for trying it. All credit goes to Regan! 🙂
Oh my goodness, this looks phenomenal!! I think I would end up eating the entire thing myself. 🙂
Which flavor of Kahlua did you use?
Alyssa… it was just basic Kahlua, which I guess is labeled “original”.
Hey! Had to check back in after I made this (its chilling in the freezer). I used coconut flour for the crust since I was kind of uncomfortable with using raw wheat flour and I added some vanilla for the heck of it. It tasted SO good on its own 🙂 And don’t even get me started on the filling. Yo, that stuff is insane. I’ve had other “chococado” puddings, but this one pretty much topped them all. I totally attribute that to the addition of coffee and coconut milk- good call, Regan! Can’t wait to taste it together.
And thanks for featuring the recipe Katie!
This was so stinkin’ good!!! The fam loved it and it’s even better frozen. It reminds me of an almond joy bar. YUM- 5 stars and highly recommended y’all.
Yay!! So glad you liked. Thanks for sharing the feedback 🙂
I find it so sad that you were met with disapproving looks for the unusual food idea! But you were ahead of the curve, because I think many people are open to experimentation now.
This pie looks so yummy, I am thinking about getting up immediately from the computer to make it. If only I had one more ripe avocado…. alas, it may have to wait a few days. But thanks for the fantastic idea!
Ah this looks amazing!!! Especially with a scoop of coconut milk ice cream on top ;)…I know what I’m making tonight!
Wow! I don’t know that words can describe how amazing this looks! Our house is going to be trying this. Thank you so much for sharing!
Two questions for all you lovely people.
1. WHERE does one obtain non-sweetened coconut flakes? I’ve looked everywhere. I know they are terribly unhealthy, but would the regular, sweetened kind ruin it?
2. How long will this keep in the freezer? I have two avocados pretty much ready to go. I figure I have – at best – a day before they’re overripe. That’s why I was in a hurry to find all the ingredients. It was a miracle I found coconut oil out here in the frozen tundra.
I can’t wait to make this pie! We’re celebrating a bunch of birthdays on Saturday, and this is one of the 3 deserts I’ll be bringing!
Hi Mel,
I bought unsweetened coconut flakes at my local Earth Fare (which is a smaller, regional chain in the South similar to Whole Foods.) But I suspect sweetened flakes would work equally as well, just sweeter and more calories 🙂
I wouldn’t keep it in the freezer for more than 2 weeks, I guess? I’m not sure how well the filling would hold up after that. If you do make it in advance, and keep it for a while, please let me know how well it keeps.