Dairy-free Chocolate Coconut Cream Pie
by Tiffany Lo • featured in 10 Need-To-Know Vegan Hacks
Inspired by naturalgirlmodernworld.com
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, 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
Nutrition Info
Shop ingredients with-
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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Tips
-
Andrej Bolkovic
It is awesome. My daughter made it with me and was first afraid of the avocado but we loved it. Maybe for some people it might not be sweet enough. Definitely worth a try. I wanted to give thumbs up and pressed the wrong button.
2018-07-01T00:34:11Z Helpful (33) -
evieevie
I love this recipe! It’s easy to make and works for my diet. In case people are wondering it lasts about 4 days in the fridge uncovered.
2018-08-29T23:02:54Z Helpful (29) -
slothbear4mayor
You can use steel cut oats instead, and you can use a little less coconut cream for the filling. Also this is a better breakfast than most cereals nutrition-wise. It has protein, healthy oils, less sugar, natural sugar, fiber, etc.
2018-06-27T20:02:48Z Helpful (24) -
Emily Freeman
After reading the other tips, I left out the coconut milk to give it a firmer consistency and added 2/3 c of confectioners sugar to make it sweeter. It turned out so rich and perfect! No one could tell there were avocados and they were surprised it was vegan!
2018-12-27T01:16:33Z Helpful (15)
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