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No-Bake Chocolate Coconut Cream Pie


  • Author: Joscelyn Abreu
  • Prep Time: 25 mins
  • Total Time: 25 mins
  • Yield: 8-10 slices 1x

Description

This pie has a delicious raw brownie crust, a velvety smooth chocolate pudding filling, and fluffy whipped coconut cream on the top. It’s also loaded with healthy fats and all-natural ingredients!


Ingredients

Scale

CRUST:

  • 1 1/4 cup walnuts or almonds
  • 1 1/4 cup pitted dates
  • 2 tablespoon dark cocoa powder
  • pinch of salt

CHOCOLATE AVOCADO PUDDING:

  • 4 ripe peeled and pitted avocados (avocado buying tips in the post above)
  • 1/2 cup pure maple syrup or other liquid sweetener of choice
  • 1/3 cup dark cocoa powder (Dutch processed)
  • 1/4 cup coconut oil (at solid state, not liquid)
  • 1/2 teaspoon vanilla extract
  • pinch of salt

COCONUT WHIPPED CREAM:

  • 2 cans of full fat coconut milk, refrigerated for several hours at least
  • 12 tablespoons pure maple syrup or honey (if not vegan)
  • Toasted coconut shavings, optional garnish
  • Raspberries or strawberries, optional garnish

Instructions

CRUST:

  1. 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.
  2. 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.

CHOCOLATE AVOCADO PUDDING:

  1. *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.
  2. 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.

COCONUT WHIPPED CREAM:

  1. 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 1/2 the can is solid and 1/2 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.

TOASTED COCONUT:

  1. To make the toasted coconut, place 1/2 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.
  2. Top whipped cream with toasted coconut and serve with fresh berries. Keep pie covered and store in the refrigerator for up to 4 days.
  • Category: Dessert