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Dairy-free Chocolate Coconut Cream Pie

by Tiffany Lo featured in 10 Need-To-Know Vegan Hacks


for 10 servings


  • ⅔ cup
    rolled oats (55 g)
  • ⅔ cup
    almond (95 g)
  • 1 cup
    unsweetened shredded coconut (100 g)
  • ¼ teaspoon
  • 2 tablespoons
    maple syrup
  • ¼ cup
    coconut oil, melted (50 g)

Chocolate Mousse

  • 2 ripe avocados
  • 14 oz
    coconut cream, 1 can (385 mL)
  • 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, full-fat, chilled and divided (385 mL)
  • 2 tablespoons
    maple syrup
  • ½ teaspoon
    vanilla extract
  • toasted coconut flakes, to serve
    Calories 496
    Fat 39g
    Carbs 32g
    Fiber 7g
    Sugar 27g
    Protein 8g

Estimated values based on one serving size.



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