Chocolate Coconut Cream Pie - Vegan

By tammy1365

Ingredients

• 2/3 cup rolled oat
• 2/3 cup almond
• 1 cup unsweetened shredded coconut
• 1/4 teaspoon salt
• 2 tablespoons maple syrup
• 1/4 cup coconut oil, melted
• 2 avocados, ripe
• 14 oz coconut cream, 1 can
• 3/4 cup cocoa powder
• 3/4 cup coconut milk
• 1/3 cup maple syrup
• 1 pinch salt
• 14 oz coconut milk, full-fat, chilled and divided
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract
• toasted coconut, to serve

Details

Servings 10
Adapted from tasty.co

Preparation

Step 1

¼ cup coconut oil, melted

toasted coconut, to serve

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 pie dish, spreading it evenly on the bottom and sides.

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.