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Dairy-free Chocolate Coconut Cream Pie

Yields10 Servings

A great dessert for those that prefer a dairy-free treat. The filling has a special ingredient that you wouldn't expect.

CRUST
 ⅔ cup rolled oat
 ⅔ cup almond
 1 cup unsweetened shredded coconut
 ¼ teaspoon salt
 2 tablespoons maple syrup
 ¼ cup coconut oil, melted
CHOCOLATE MOUSSE
 2 avocados, ripe
 14 oz coconut cream, 1 can
 ¾ cup cocoa powder
 ¾ cup coconut milk
 ⅓ cup maple syrup
 1 pinch salt
COCONUT WHIPPED CREAM
 14 oz coconut milk, full-fat, chilled and divided
 2 tablespoons maple syrup
 ½ teaspoon vanilla extract
 toasted coconut, to serve
1

Preheat oven to 350°F (180°C).

2

In a food processor, pulse rolled oats until finely ground. Add almonds and blend until finely chopped. Add unsweetened coconut flakes and salt. Pulse a few times. Add melted coconut oil and maple syrup until combined.

3

Pour pie mixture into a greased 9x9-inch pie dish, spreading it evenly on the bottom and sides.

4

Poke the crust with a fork several times. Bake for 20 minutes.

5

For the filling, add the avocados, coconut cream, cocoa powder,coconut milk, maple syrup, and salt to a blender and blend until smooth.

6

Pour mixture into the cooled crust and spread an even layer.

7

Place in the refrigerator for 4 hours or overnight.

8

For the coconut whipped cream, add the thick part of the coconut milk to a bowl. Using an electric mixer, beat the coconut milk until fluffy. Add vanilla extract and maple syrup and beat until well combined. Chill until ready to serve.

9

Top with toasted coconut flakes.

Nutrition Facts

Servings 10