Warmer weather (FINALLY) inevitably means less time in the kitchen and more weekends spent outside, exploring new places. A new Mexican restaurant opened up in our neighborhood with great tacos, killer pineapple guacamole and strong margaritas. After spending a bit too much money there too many times (already), we decided to start making healthy Mexican food at home more often.
Whole Foods has almost an entire aisle full of tortilla chips and I’ve been known to spend an obnoxious amount of time reading every label, comparing and contrasting chips. Are they made with organic ingredients? Non-GMO? Certified gluten-free? Preservative-free? I always end up choosing Food Should Taste Good tortilla chips, made with simple, whole food ingredients and I’ve never been disappointed. You can imagine I was pretty psyched when they asked me to develop a recipe using one of their products.
Cinco de Mayo’s around the corner and although I have salsa, nachos, and (kombucha) margaritas covered, I’d never made a celebratory Mexican dessert. This Mexican chocolate tortilla chip pie is one of the more decadent and delicious pies I’ve ever had. The salty, sweet and crunchy Food Should Taste Good tortilla chip crust is the perfect contrast of flavor and texture to the creamy rich, avocado chocolate filling. It’s got that sweet/savory thing going on that I love (with a little kick of Mexican chile snuck in).
WHY IT’S HEALTHY// As far as dessert is concerned, this Mexican chocolate tortilla chip pie is a pretty healthy option. The gluten free tortilla chip crust is made with Food Should Taste Good tortilla chips, which are made from three simple ingredients: non-GMO corn, sunflower oil and sea salt. These chips are also certified vegan and kosher. The vegan Mexican chocolate filling gets it’s richness from the healthy fat of avocado, coconut milk and dark chocolate. The filling also contains chile pepper contains capsaicin, which has been reported to help inhibit the growth of cancer cells, and cinnamon, which has also been shown to reduce inflammation and help fight bacteria. //
This post is sponsored by Food Should Taste Good. As always, all images, words and thoughts are my own. Thank you for supporting the sponsors that support Our Four Forks.
- ⅓ cup coconut oil
- ⅓ cup coconut sugar (or brown sugar)
- 1 teaspoon ground cinnamon
- 2 cups finely ground Food Should Taste Good cantina tortilla chips (a 311g bag), 2 tablespoons reserved (see notes)
- 10 ounces vegan semi-sweet chocolate chips, 2 tablespoons reserved and chopped
- 1 can full fat coconut milk
- 1 ripe avocado
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon chipotle or ancho chile powder, plus more to taste
- 1 can full fat coconut milk, chilled overnight
- ½ teaspoon vanilla extract
- 2 teaspoons pure maple syrup or stevia to taste
- Preheat oven to 350 degrees Fahrenheit.
- Melt coconut oil and sugar together.
- In a large bowl, pour melted butter and sugar over ground tortilla chips and cinnamon and mix until fully combined. Press into a 9-inch pie plate and bake for 12-15 minutes. Allow to cool completely.
- Pour the chocolate chips into a medium-size saucepan.
- Scoop the just the thick part of the coconut milk from the can and add it to the sauce pan, along with ⅓ cup of the coconut milk liquid.
- Over low to medium heat, stir the chocolate and coconut milk together until the chocolate has melted.
- Add the vanilla extract, cinnamon and chile powder and whisk until smooth and set aside to cool.
- Add the avocado flesh to a food processor or blender along with the cooled chocolate mixture and process on high until smooth making sure there aren't any avocado pieces remaining.
- Pour the mixture into the cooled tortilla chip pie crust and place in the refrigerator for at least 4 hours to set.
- Scoop out the solidified part of the chilled coconut milk into a chilled bowl.
- Beat on high with a hand mixer until smooth and light. Add the vanilla extract and maple syrup or stevia and beat again for about thirty seconds. Place in the refrigerator until ready to use.
- After filling has chilled, spread the whipped cream on top of the pie. Sprinkle the top with reserved crushed tortilla chips and chopped chocolate chips. Keep in the fridge until ready to eat. The crust will be crunchiest if eaten the day of.