Double Dark Chocolate Coconut Pie
You’d never guess this creamy, chocolaty, delicious Double Dark Chocolate Coconut Pie is no bake, gluten free, refined sugar free, and vegan!
Do you realize that Valentine’s Day is two days away?! If you’re anything like me {i.e. so not ready!} you are still working on that special menu for that special someone. I do have one thing figured out though, our menu will include this pie. Yes, I made it a few weeks ago to take these pictures. Yes, it’s already gone. And yes, I’ll be making it again. It’s that good!
Chocolaty, coconutty, creamy, and did I mention chocolaty? I promise no one will ever guess that this is a healthy real food recipe. Guaranteed. Actually, even though my husband ate half of this last one, I’m pretty sure he still doesn’t know. No one tell him, okay? He loved this recipe and labeled it chocolate coconut ice cream in a chocolate crust. Score!
I hope it’s a hit with you and your loves too! Happy Valentine’s Day!
You'd never guess this creamy, chocolaty, delicious Double Dark Chocolate Coconut Pie is no bake, gluten free, refined sugar free, and vegan!
Recipe type: Dessert
Ingredients Crust:
- 1 generous cup almonds, ground (I just grind them in my Blendtec blender)
- 6 tablespoons cocoa powder
- 3 tablespoons pure maple syrup
- 3 tablespoons unprocessed coconut oil
- ½ teaspoon sea salt
- 3 (70%) good-quality dark chocolate bars (3oz each)
- 1 13.5 ounce can full-fat coconut milk, room temperature
- 4 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- small pinch of sea salt
- 1 13.5 ounce can full-fat coconut milk, chilled in refrigerator overnight
- 1 tablespoon pure maple syrup
- ¼ cup toasted unsweetened coconut, large flake sea salt, or leftover coconut whipped cream
Instructions Make the Crust:
- Mix all the crust ingredients together. I use my Blendtec blender, but you could use a food processor or just mix them by hand.
- Spoon the crust mixture into a pie dish and spread out evenly. Starting in the center, press the crust down while moving outward and up the sides. Make sure the crust is spread evenly.
- Break the chocolate bars into chunks and melt. You can use a double broiler on the stove over low heat, or just melt it slowly in the microwave. I just break mine into a microwave safe bowl and heat it 30 seconds at a time, stirring between each heating.
- Pour the entire can of room temperature coconut milk into the melted chocolate. Whisk until completely smooth. Then, whisk in the pure maple syrup, vanilla, and a pinch of sea salt until smooth. Set aside.
- Carefully open the can of chilled coconut milk and scoop off the cream portion only. Save the leftover coconut water for a smoothie.
- Use an electric mixer to beat the cream and pure maple syrup until smooth and slightly thickened.
- Pour the chocolate filling into the pie crust. Depending on the size of your pie pan, you may not use it all - make sure to leave room for the whipped cream.
- Drop a few tablespoons of whipped cream all over the chocolate filling. Use a butter knife or toothpick to swirl the cream around.
- Carefully transfer the pie to the freezer on a level surface for approximately 3 hours, or until firm through.
- Slice and garnish with toasted coconut flakes, leftover coconut cream, and sea salt if desired. Serve immediately and return leftovers to the freezer.
Notes * Actual nutrition info may vary based on exact ingredients used. Find full nutrition info on MyFitnessPal as FG8 Dark Chocolate Coconut Pie.
Nutrition Information Serving size: 1 slice {recipe makes 16 servings} Calories: 224 Fiber: 2.1 Protein: 3
3.2.2925
Looking for more Healthy Real Food Recipes?
Dark Chocolate Fudge Tarts
Dark Chocolate Fudge Drop Cookies
Healthy Homemade Dark Chocolate
Mini Chocolate Cheesecakes
Homemade Almond Joy Bites
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