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
Hi Katie!
This looks fabulous! I was surprised when someone on FB mentioned avocado, so I had to check this out right away, remembering that you don’t like avocado. Ah, a guest post! Well, it looks delish, and I am grateful that you shared it! Maybe it talked you into avocado? Have a great week!
Colleen 🙂
I haven’t been able to stop thinking about this pie since I saw it on G+! It looks amazing.
Yum!! I am SO making this recipe! I might try it in a muffin tin as small “tarts”! For easy pre portioned individual treats! Thanks for the recipe! 🙂
Don’t samoas have caramel?? Even without it, this recipe looks SO. GOOD. I think I am going to have to try it. Samoas are my favorite GS cookie! At one point in my life, I may or may not have eaten an entire box in one day 😉 I was running a lot at the time, so the indulgence/gluttony was justified in my mind 😛
The only time I have used avocado in something sweet is when I make vegan eggnog at Christmas. The recipe is from The Post-Punk Kitchen and it’s super yummy!! (If you like eggnog, that is :P)
Hi! So glad you had Regan share her amazing pie. I’ve been staring down boxes of my daughters Girl Scout cookies, which I’m unable to eat, since I can’t eat gluten. This pie, made with almond flour and/or coconut flour will be absolutely perfect :-). Wishing you and Regan both a wonderful week!
Thanks EA!
I made this and it’s tasty. I am not sure what assumptions are made in the calorie counts but I followed it exactly, and using the smaller amount of honey, and found it to be low by about 70 calories a slice and thought other people would want to know. If it was cut into 10 slices it would be very close to the calories listed though. This is what I calculated with-
Bob’s Red Mill Unsweetened Coconut Shreds 1067, Coconut Oil 480, Avocado (2 medium) 550, Honey (4 Tbsp) 240, Kahlua 90, Coconut Milk 70, Hershey’s Special Dark Cocoa Powder 40, Flour 220. This comes out to 2757 calories for the whole pie (345 per slice) before adding the chocolate chip garnish.
And I realize that the honey should have been 5 Tbsp for 300 and the Kahlua should be 1/2 ounce for 45, but those basically cancelled each other out for 2772 total or 346.5/slice.
That looks amazing! I know everyone’s all about the thin mints, but samoas were always my faves.
Question: I am allergic to avocados, anyone have an idea of a replacement? I am thinking probably bananas.
I’m in a small town and my local grocery store did NOT have unsweetened coconut. Boo. But I’m going to make it anyway, using sweetened coconut. (I hope it will still brown up the same). I’m making this for my Book Club tonight… we’ll see if I can keep my fork out of it until then! 😉
I made these in a muffin tin for mini tarts. They did not come out well so I don’t really recommend doing it that way (though my muffin tin was an oddly shaped one from IKEA so I’m not sure if that had anything to do with it). I found the avocado taste way too noticeable and I didn’t enjoy this recipe because of that. I have tried the avocado mousse recipe before and I was equally disgusted so it’s probably just me. Everyone else loves it! The crust is wonderful and I may play with the filling a bit to omit the avocado. Has anyone tried this with banana? I know it was suggested in the comments….
It would be much richer and not fruity, but I suspect that CCK’s chocolate bar pie filling (the one with tofu and melted chocolate) would be super fantastic in this if you can’t enjoy avocados.
Great idea! Thanks for replying. 🙂 I’m kind of nervous about using tofu as I’ve never really eaten it before but what is life without a few experiments?
Tofu doesn’t really taste like anything so it takes on the flavor of whatever you season it with or mix it with. So if you mix it with melted chocolate it tastes like delicious chocolate but with a creamy texture 🙂
Katie, made this yesterday, sunday, it turned out delicious. Never had anything like this, so didn’t know what to expect. Very good, thanks
i tried making avacado-chocolate mousse once and it was not very good 🙁 i think the avocado i used was little too ripe. I am drooling at this pie though! Katie you blog is so amazing-
I love this Katie… I pinned it on my Pinterest and all my readers absolutely went crazy for it!!! Just spreading the love- can’t wait to make it myself. 🙂 Moni xx
Avocado + chocolate + coconut = Best. Idea. Ever. The photos look amazing!!!
Yum! Cannot wait to try this!
I make an avocado pie that is delicious. It tastes alot like key lime pie. I was hesitant to try avocado in desserts but that pie converted me 🙂
Ooooh, I made this and it is sooooo yummy! Now I wonder if adding a melted chocolate bar (or two) to the filling would get it solid without having to freeze?
It does! I tried it again with one large 80% chocolate bar (melted) and it started to firm up very quickly with no freezing necessary. I ate so much of the filling straight out of the food processor that there wasn’t much to put in the pie shell! LOL.