Chocolate Coconut Cream Pie
So if you have been wondering where the heck I’ve been for the last couple of months, well, so have I…. 🙂 It was summer and that’s my excuse. We had lots of fun kayaking, biking, hiking, and other not so outdoorsy stuff like working, working, working, and oh did I say working? 😉 Sometimes being a working mom is hard in the summer because my schedule doesn’t really change, but the kids want to go do all the fun stuff as soon as I get home, so we have been doing our best. But getting back into the swing of things since school has started has been a welcome change around here and I have a couple of healthier desserts to share with you all! This one is one of my faves. It turned out so light and creamy, I could have really eaten the whole thing, and I may have actually eaten about half. 🙂
This chocolate coconut cream pie was created with my husband in mind since he is no dairy. It turned out that it’s actually dairy free, gluten free, and grain free! And it’s also actually really low sugar so I didn’t feel too bad about eating most of it. And since you don’t have to bake anything, it comes together pretty quickly which is great for those of us who obsess over pie but don’t always want to wait a couple hours to be able to eat it. 🙂
The first thing you are going to want to do is place 2 cans of full fat coconut milk in the fridge and let it sit for a few hours or over night. I know it’s a pain to remember, but I promise you need to do it because the cream and the milk will separate and then you can just spoon out the cream and save the milk for another recipe. (Try making oatmeal with it!)
To start off, get out your high powered blender or food processor. A food processor might work the best for this, but believe it or not, I don’t have one, (Santa I hope you are listening!) so I use my Blendtec Twister Jar. I just have to be careful not to blend too long because it will turn the almonds to almond butter which still turns out ok, it’s just not as crust-like. Add in the almonds, coconut flour, coconut oil, coco powder, salt, and granulated sugar.
Pulse it until it’s all ground up and starting to come together. I actually used too much oil the first time so it was more pastey but after chilling it, it still set up fine. Lightly coat a pie pan with some non stick spray. Scrape out the pie crust into the pie pan and press it into the bottom and up the sides to form the crust. Pop it in the fridge while you whip up the cream.
Take your two cans of coconut milk out of the fridge and open them with a can opener. The top should be solid and you can use a spoon to scoop out all the cream into the bowl of your mixer with the whisk attachment. Do the same with the other can of coconut milk. Let the cream soften just a few minutes so your will be able to whisk it with the mixer. Turn the mixer on high speed and let it go for a few minute until the cream starts to get fluffy.
While it’s mixing, melt 2/3 of the chocolate bar in the microwave just until it’s all melted. You don’t want to get it very hot. Once it’s all smooth and melted down, add it to the cream in the mixing bowl along with the powdered sugar and vanilla. Fold it all in gently with a spatula until it’s completely mixed in and fluffy. Scoop the cream mixture into the chilled pie crust and spread evenly.
Grate the remaining piece of chocolate bar onto the top of the pie and let it chill back in the fridge until you are ready to serve. The longer you have to let this chocolate coconut cream pie set in the fridge the better!
- 4 oz raw almonds
- 1/2 C coconut four
- 2 T coconut oil
- 1/4 C coco powder
- 1/2 t salt
- 1/4 C granulated sugar
- 2 cans full fat coconut milk (refrigerated)
- 1 3.5 oz dark chocolate bar (like Giardelli or Lindt)
- 1/4 C powdered sugar
- 1 t vanilla
- The first thing you are going to want to do is place 2 cans of full fat coconut milk in the fridge and let it sit for a few hours or over night. I know it's a pain to remember, but I promise you need to do it because the cream and the milk will separate and then you can just spoon out the cream and save the milk for another recipe.
- When you are ready to start, get out your high powered blender or food processor. A food processor might work the best for this but I don't have one, so I use my Blendtec Twister Jar. I just have to be careful not to blend too long because it will turn the almonds to almond butter which still turns out ok, it's just not as crust-like.
- Add in the almonds, coconut flour, coconut oil, coco powder, salt, and granulated sugar. Pulse it until it's all ground up and starting to come together.
- Lightly coat a pie pan with some non stick spray. Scrape out the pie crust into the pie pan and press it into the bottom and up the sides to form the crust.
- Pop it in the fridge while you whip up the cream.
- Take your two cans of coconut milk out of the fridge and open them with a can opener. The top should be solid and you can use a spoon to scoop out all the cream into the bowl of your mixer with the whisk attachment. Do the same with the other can of coconut milk. Let the cream soften just a few minutes so your will be able to whisk it with the mixer.
- Turn the mixer on high speed and let it go for a few minute until the cream starts to get fluffy.
- While its mixing, melt 2/3 of the chocolate bar in the microwave just until it's all melted. You don't want to get it very hot. Once it's all smooth and melted down, add it to the cream in the mixing bowl along with the powdered sugar and vanilla.
- Fold it all in gently with a spatula until it's all incorporated and fluffy. Scoop the cream mixture into the chilled pie crust and spread evenly.
- Grate the remaining piece of chocolate bar onto the top of the pie and let it chill back in the fridge until you are ready to serve. The longer you have to let it set in the fridge the better!
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