Creamy Chocolate Coconut Pie (Grain and Dairy Free)

By seamline

From Lauren: As I’ve mentioned, I’m on vacation right now and I’ve lined up some awesome guest posts during my trip. I am so excited to introduce you to Kari from GI 365. I always drool over Kari’s beautiful photography and uber-creative grain free recipes. Today she is sharing this gorgeous Chocolate Coconut Pie, which you can serve chilled or frozen.

This chocolate coconut pie is so creamy and delicious, I just can’t get enough of it! It’s rich and chocolatey with added creamy lightness from the coconut whipped cream. It’s the perfect ‘no bake’ dessert for these hot summer days. It can also be frozen like an ice cream pie, (let it stand at room temperature 10-15 minutes before slicing).

Creamy Chocolate Coconut Pie | GI 365 14

This pie is also completely nut free! Since I started eating whole foods, I’ve relied on nuts to make most of my crusts, but I’ve found that coconut makes a great alternative. It’s sticky, slightly chewy, and oh so… good! I’ve always had a weakness for decadent desserts, and this one definitely satisfies the deepest darkest chocolate cravings.

Hope you enjoy this summer treat, and thanks to Lauren for letting me guest post today!

Ingredients

• Coconut Crust
• 2 cups shredded coconut unsweetened (I used the big flakes)
• 1/4 cup honey
• 1 Tablespoon coconut oil
• pinch of sea salt
• Chocolate Mousse
• 2 avocados, peeled and pitted
• 1/2 cup honey
• 1/2 cup cocoa powder
• 1 Tablespoon vanilla
• 2 Tablespoons coconut oil
• 1 can of coconut milk for the whipped cream, chilled in fridge
• Fudge sauce
• 1/4 cup Grade A maple syrup
• 2 Tablespoons cocoa powder

Details

Servings 8
Adapted from empowered1.empoweredsustena.netdna-cdn.com

Preparation

Step 1

1. In a food processor, combine the ingredients for the crust and pulse until a 'dough' begins to form. Press the crust into a parchment lined springform pan.

2. Clean the bowl and place it back on the base. Place all the ingredients for the chocolate mousse in the food processor and process until smooth. Set aside.

3. Scoop the solid coconut cream off the top of the can (leave the watery liquid in the can, it is not needed) and whip on high until light and fluffy, about 10 minutes.

4. Carefully fold the chocolate mousse and coconut whipped cream together, leaving the mixture swirled. Scrape the filling onto the crust.

5. For the Fudge Sauce: mix together 1/4 cup Grade A maple syrup and 2 Tablespoons cocoa powder until smooth. I keep mine in a squeeze bottle for easy drizzling. Double the fudge sauce to have extra on the side. Drizzle fudge sauce over the top. Run a knife through the fudge sauce to create swirls.

6. Cover and refrigerate or freeze for at least 3-4 hours. Note: You can also make this in a pie plate, but it will be more difficult to get the pieces out for serving.