- 10
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
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.