Chocolate Coconut Cream Pie….vegan/gluten-free/paleo

new coconut chocolate cream pie

I’m so excited to finally post this recipe. It may be the season for peach cobbler or berry pie, but chocolate is always in season at my house!

Chocolate Coconut Cream Pie

Makes a 9 inch pie or tart pan | Prep time: 25 minutes ( 1-2 hours to set)
Pie can be topped with raspberries and whipped cream. I like to use coconut whipped cream when I serve it. If you haven’t tried coconut whipped cream yet, I highly recommend it.  *(only use coconut milk that does not have a stabilizer, such as guar gum.)

Whipped Cream (using coconut milk)

Refrigerate one can of full fat coconut milk for at least 48 hours. This allows the cream to separate from the water. Open can and scoop out only the thick coconut cream. (Be careful not to mix it with the coconut water.) Use mixer and whip in a chilled bowl. Add 1 teaspoon vanilla and then add any sweetener of choice. Holds up best with finely milled sugar as opposed to honey or maple syrup.  Refrigerate until ready to use.

Crust ingredients:

▪️1  1/2 cup nuts – I tend to do different mixtures depending on what I have in my kitchen. I really like almond, pecan, and walnut. (You could also add cocoa powder or cocoa nibs for a chocolate crust.)
▪️1/2 cup (about 4-6) soft, pitted Medjool dates (you can add a Tbsp of other sweetener if you like it on the sweeter side.)
▪️1/2 tsp powdered ginger (optional)

▪️1 tsp ground cinnamon

▪️Pinch of  Himalayan sea salt

Make sure crust is not too thick when pressing into bottom of the pie pan.

Filling ingredients:

▪️1 (15oz) can of coconut milk or two cups of any other milk ( full-fat or light) Homemade coconut milk works great too, just make sure it is a higher fat content, not too watery.
▪1 1/2 Tbsp arrowroot powder or tapioca starch ( if using full-fat coconut milk cut starch in half)
▪️1 Tbsp cocoa powder
▪️1/3 cup maple sugar or honey

Whisk until fulling combined.  Bring to a soft boil on medium heat. Continue whisking on heat until mixture thickens. Remove from heat and cool for a minute or two.  Then stir in:
▪️ 3/4 cup dark semi-sweet chocolate ( I use a mixture of unsweetened or semi-sweet baking chocolate and vegan chocolate chips)
▪️1 Tbsp coconut oil
▪️1 tsp vanilla extract

Pour mixture into prepared pie crust and let cool for about 20 minutes. Then cover with plastic wrap gently pressing it down onto pie filling so it doesn’t develop a film on top. Chill in freezer for 3-4 hours before slicing and serving.

1. Crust:

Soak dates in warm water, put aside. Grind nuts in food processor then add dates and pulse until combined. Should be slightly crumbly in texture. Press into pie pan thinly and evenly then cover with parchment paper and put in freezer to chill while preparing filling.

2. Filling:

In 2 quart pot stir in coconut milk, starch, sugar and cocoa powder.  Whisk together until thoroughly combined.  Simmer mixture on medium heat, whisking frequently. Continue simmering until mixture thickens. Remove from heat and allow to cool for about 1 minute. Add chocolate, coconut oil and vanilla. Whisking until mixture is smooth and creamy. Taste for sweetness. (I like things more semi-sweet).  Pour into cooled pie crust.  Cool on counter for 5-10 minutes then cover with plastic wrap. gently pressing wrap onto pie filling so it doesn’t develop a film. Place into freezer for 3-4 hours. When ready to serve slice pie and thaw briefly before serving.

Decorate top with whipped cream and berries, or shaved chocolate.

Best to store remaining pie in freezer.

 

 

Hope you enjoy!

2 thoughts on “Chocolate Coconut Cream Pie….vegan/gluten-free/paleo

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