Toasted Coconut Chocolate Cream Pie, Vegan and Gluten-Free 

The best recipe for Toasted Coconut Chocolate Cream Pie
toasted coconut chocolate cream pie gluten free vegan best recipe

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!

toasted coconut chocolate cream pie gluten free vegan best recipe

Toasted Coconut Chocolate Cream Pie

The best recipe for Toasted Coconut Chocolate Cream Pie
Prep Time: 5 minutes
Cook Time: 10 minutes
Baking Time: 30 minutes
Total Time: 45 minutes
Course: Dessert, Kid food, Snack, Treats
Cuisine: American, Gluten Free, Vegan
Servings: 8
Calories: 421kcal
Cost: $10


  • 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


  • 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 🙂


Have a great weekend 🙂


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!
Cristina Cavanaugh RD LDN
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