Dairy-free Chocolate Coconut Cream Pie

Dairy-free Chocolate Coconut Cream Pie

4.5(206)

Cook Time
-
Total Time
-
Yield
10 servings

Ingredients

Crust

  • ⅔ cup rolled oats (55 g)
  • ⅔ cup almond (95 g)
  • 1 cup unsweetened shredded coconut (100 g)
  • ¼ teaspoon salt
  • 2 tablespoons maple syrup
  • ¼ cup coconut oil (60 g), melted

Chocolate Mousse

  • 2 ripe avocados
  • 14 oz coconut cream (385 mL), 1 can
  • ¾ cup cocoa powder (90 g)
  • ¾ cup coconut milk (180 mL)
  • ⅓ cup maple syrup (110 g)
  • 1 pinch salt

Coconut Whipped Cream

  • 14 oz coconut milk (385 mL), full-fat, chilled and divided
  • 2 tablespoons maple syrup
  • ½ teaspoon vanilla extract
  • toasted coconut flake, to serve

Nutrition Info

  • Calories 602
  • Fat 47g
  • Carbs 40g
  • Fiber 7g
  • Sugar 34g
  • Protein 9g

How to Make It

1. Step
Preheat oven to 350°F (180°C).
2. Step
In a food processor, pulse rolled oats until finely ground.
3. Step
Add almonds and blend until finely chopped. Add unsweetened coconut flakes and salt. Pulse a few times.
4. Step
Add melted coconut oil and maple syrup until combined.
5. Step
Pour pie mixture into a greased 9x9-inch (23x23-cm) pie dish, spreading it evenly on the bottom and sides.
6. Step
Poke the crust with a fork several times. Bake for 20 minutes.
7. Step
For the filling, add the avocados, coconut cream, cocoa powder,coconut milk, maple syrup, and salt to a blender and blend until smooth.
8. Step
Pour mixture into the cooled crust and spread an even layer.
9. Step
Place in the refrigerator for 4 hours or overnight.
10. Step
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.
11. Step
Add vanilla extract and maple syrup and beat until well combined. Chill until ready to serve.
12. Step
Top with toasted coconut flakes.
13. Step
Enjoy!

Tags

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