The best recipe for Toasted Coconut Chocolate Cream Pie

Happy Friday!
Looks to good to be true, doesn’t it???
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.


Here’s the recipe!

Servings: 8
Calories: 421kcal
Cost: $10
Ingredients
- 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
- 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
- For cacao sauce:
- 3 tablespoons cacao powder
- 2-3 tablespoons maple syrup
- 4 tablespoons coconut oil melted
- small pinch of sea salt
Instructions
- For the crust:
- 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:
- 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.
- For cacao sauce:
- Whisk all ingredients together in a small bowl
- Note: Serve warm as mixture will solidify if cold.
- Enjoy 🙂
Notes
Have a great weekend 🙂
Nutrition
Calories: 421kcal | Carbohydrates: 32g | Protein: 7g | Fat: 33g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Sodium: 103mg | Potassium: 258mg | Fiber: 6g | Sugar: 18g | Vitamin A: 190IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 5mg
Tried this recipe?Let us know how it was!
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