89% would make again
Dairy-free Chocolate Coconut Cream Pie
featured in 10 Need-To-Know Vegan Hacks
Tasty Team
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Ingredients
for 10 servings
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 (50 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
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- Calories 496
- Fat 39g
- Carbs 32g
- Fiber 7g
- Sugar 27g
- Protein 8g
Estimated values based on one serving size.
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Preparation
- Preheat oven to 350°F (180°C).
- 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.
- Pour pie mixture into a greased 9x9-inch (23x23-cm) pie dish, spreading it evenly on the bottom and sides.
- Poke the crust with a fork several times. Bake for 20 minutes.
- For the filling, add the avocados, coconut cream, cocoa powder,coconut milk, maple syrup, and salt to a blender and blend until smooth.
- Pour mixture into the cooled crust and spread an even layer.
- Place in the refrigerator for 4 hours or overnight.
- 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.
- Top with toasted coconut flakes.
- Enjoy!
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