This chocolate coconut cream pie has a delicious raw brownie crust, a velvety smooth chocolate pudding filling, and fluffy whipped coconut cream on the top!
What’s better than chocolate for dessert?!
How about a chocolate on chocolate dessert…
or better yet, a chocolate on chocolate dessert that doesn’t require the use of your stove? Yeah, now we’re talkin’!
This pie. Words cannot describe how in love I am with this creation. It’s a bunch of my favorite things wrapped up in a slice of chocolatey yumminess.
Not to mention it’s made with wholesome ingredients. That’s kind of just a bonus though, because this pie is SO FREAKING GOOD, anything on top of that is just a plus!
It starts with a raw brownie crust. I’m not talking about raw gooey brownie batter from the boxed stuff, full of raw eggs and salmonella. (But, if you like that stuff, I won’t judge. I admit that I’ve
licked the bowl clean eaten some brownie batter before too.)
No, this brownie is made out of dates, nuts, and chocolate, but really tastes a lot like a brownie! It’s pretty cool. I love finding healthier ingredients
to use in desserts.
The filling is made of creamy avocados, chocolate, coconut oil, and pure maple syrup. I know, avocados in dessert? Trust me, you cannot taste the avocados in this pie. My daughter, who is not an avocado fan, ate this pie up. I would actually catch her in the refrigerator sneaking bites of pie from the plate. I know, how dare she
*Quick tip: Ripe avocados should be firm, but yield slightly with a gently pressing. If it is too hard, then most likely it is not ripe yet. If too mushy then the avocado is overripe and shouldn’t be used in this pudding. Also, discard if you notice a foul or unpleasant smell when it’s cut open. The avocado may be bad and should not be eaten.
To top it all off, the chocolate layer is covered with a fluffy, whipped coconut cream. It’s a delicious, coconutty and dairy-free alternative to whipped cream. It’s also much healthier and just SO yummy:)
Top with toasted coconut or berries, and enjoy! This dessert is sure to amaze any chocolate fan. And shhh, no one has to know about the healthy ingredients inside. I promise, if you don’t tell, neither will I!
- 1¼ cup walnuts or almonds
- 1¼ cup pitted dates
- 2 tablespoon dark cocoa powder
- pinch of salt
- 4 ripe peeled and pitted avocados (avocado buying tips in the post above)
- ½ cup pure maple syrup or other liquid sweetener of choice
- ⅓ cup dark cocoa powder (Dutch processed)
- ¼ cup coconut oil (at solid state, not liquid)
- ½ teaspoon vanilla extract
- pinch of salt
- 2 cans of full fat coconut milk, refrigerated for several hours at least
- 1-2 tablespoons pure maple syrup or honey (if not vegan)
- Toasted coconut shavings, optional garnish
- Raspberries or strawberries, optional garnish
- To make the crust, add nuts and dates to a food processor. Blend for 1-2 minutes, until mixture is crumbly. Add cocoa powder and salt. Blend until well incorporated and presses together easily. If mixture is too dry, add a little splash of water and pulse until mixture comes together. However, the dates and nuts should produce enough moisture and oil to hold together on its own.
- Press crust into a lightly greased 9-inch pie pan. You can also use plastic wrap or parchment paper to line the pan to help with the crust sticking. Set aside while making the pudding mixture.
- *Make sure avocados are ripe, but have not started to go bad. If they have a weird smell/taste, then don’t use it in the pudding or the taste will seep through.
- In a clean food processor, combine avocados, maple syrup, cocoa powder, coconut oil, vanilla, and salt. Blend together until mixture is smooth and creamy, stopping to scrape down the sides a few times. The chocolate pudding should be on the thicker side. Pour chocolate filling into the crust, cover with plastic wrap, and refrigerate for several hours, until thoroughly chilled.
- Make sure the cans of coconut milk have been in the fridge for several hours (better if at least overnight.) Open the cans of milk and scoop out the firm milk fat that is typically at the top or bottom of the can. Usually ½ the can is solid and ½ the can is liquid. Save the liquid for another use. Put the solid cream into your mixing bowl and add your sweetener. Use a whisk attachment, if you have one, and beat the coconut cream on high for several minutes, until light and fluffy. Scoop onto the chocolate pudding mixture and spread to cover the top of the pie. You can add the whipped cream just before serving or in the beginning when you're making the chocolate filling.
- To make the toasted coconut, place ½ cup unsweetened coconut shavings in a dry pan and heat over medium heat, moving often so they don't burn. When coconut begins to turn a golden brown, remove from heat and place the coconut in a small bowl to cool down.
- Top whipped cream with toasted coconut and serve with fresh berries. Keep pie covered and store in the refrigerator for up to 4 days.