toasted coconut chocolate cream pie Vegan Gluten Free

Happy Friday!

Looks to good to be true, doesn’t it???

Toasted Coconut Chocolate Cream Pie ~vegan, gluten free~

A chocolaty, decadent dessert…that’s all anyone needs to know!

But, underneath it all is chia seeds, oats, flax and tofu sweetened with a little bit of chocolate and agave.  Yes, tofu!  I even fooled my husband with this one!  Silken tofu is used as the “pudding” making for a healthier dessert.  I am so happy I found this simple crust recipe, I will definitely use it again with other pies!  I just made minor substitutions and used the entire recipe for one pie to create a thicker crust.

Toasted Coconut Chocolate Cream Pie ~vegan/gluten free~

Here’s the recipe!

Toasted Coconut Chocolate Cream Pie

For the crust:

2 teaspoons chia seeds

6 teaspoons water

1 1/2 cups quick cooking oats (gluten free if desired)

1/2 cup flax seed meal

1/4 cup unsweetened shredded coconut

1/4 teaspoon salt

2 tablespoons agave syrup

1/2 cup coconut oil

1/4 cup warm water

-Preheat oven to 35o degrees.  Spray a large pie plate with coconut oil cooking spray and set aside.

-In a small cup, mix together chia seeds and water.  Set aside and allow chia seeds to form a gel, around 5 minutes.

-In a small bowl combine oats, flax, shredded coconut and salt.

-In another bowl, stir together coconut oil, warm water, agave and chia seed gel.

-Combine dry ingredients with wet ingredients.  Press mixture into the bottom of the pie plate and place in the oven.

-Bake 25-30 minutes or until lightly golden.

For the filling:

1 1/2 cups silken tofu

1 tablespoon cocoa powder

1 teaspoon pure vanilla extract

3 tablespoons agave syrup

1/2 cup vegan chocolate chips

-Melt chocolate chips, stirring continuously.

(I used a double boiler, but you can use a saucepan or melt in the microwave)

-Add all ingredients to a food processor and blend until well combined and “fluffy.”

-Pour mixture into cooled pie crust and refrigerate until set, around 1 hour.

-Garnish with toasted shredded coconut, berries and cacao sauce.


Toasted Coconut Chocolate Cream Pie ~vegan/gluten free~

For cacao sauce:

3 tablespoons cacao powder

2-3 tablespoons maple syrup

4 tablespoons coconut oil, melted

small pinch of sea salt

-Whisk all ingredients together in a small bowl~

Note:  Serve warm as mixture will solidify if cold.

Toasted Coconut Chocolate Cream Pie ~vegan/gluten free~

Have a great weekend!


  1. lucylox   •  

    Wow that looks amazingly good :-)

    • beginwithinnutrition   •  

      Thank you :)

  2. Sophia | Love and Lentils   •  

    Oh my! Doesn’t that look decadent. Happy Friday! :)

  3. Sandra McGowan Landry   •  

    Oooooo La La…..just when I think it can’t get any better, girl! … but where is my lil sprout , the ‘taster’ ?? Napping on the job s’pose. Shaye beautiful work, the pouring cacao sauce pic is over the top! Love

  4. Mariec4   •  

    Is there any left, maybe we could make one tomorrow.

    Sent from my iPad


  5. feedmecolor   •  

    This looks delicious! I’ll have to pick up some silken tofu when I do my weekly shopping. Thanks for sharing :)

    • beginwithinnutrition   •  

      You can do so much with Silken tofu! Soups, dressings, and desserts :)

  6. cloudthyme   •  

    This looks incredible! Gorgeous! :)

    • beginwithinnutrition   •  

      Thank you!!! It was pretty good :)

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  8. Jenn smith   •  

    What can you sub in for silken tofu?

    • beginwithinnutrition   •  

      Hi Jenn!

      I’ve used avocados as a base before and it tasted wonderful! I bet you could use soaked cashews as well!

  9. Shelly   •  

    I’m making this tonight. It’s still setting, but WOW it smells so good! Thanks for the wonderful recipe!

    • beginwithinnutrition   •  

      Hope you liked it!!!

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