Name: Toasted Coconut Chocolate Cream Pie
Prep time: 5 min
Cook time: 10 min
Total time: 45 min
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

The best recipe for Toasted Coconut Chocolate Cream Pie

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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.

toasted coconut chocolate cream pie vegan gluten free best recipe

toasted coconut chocolate cream pie vegan gluten free recipe

Here’s the recipe!

Toasted Coconut Chocolate Cream Pie

The best recipe for Toasted Coconut Chocolate Cream Pie

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Prep Time: 5

Cook Time: 10

Baking Time: 30

Total Time: 45

Course: Dessert, Kid food, Snack, Treats

Cuisine: American, Gluten Free, Vegan

Servings:

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 🙂

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Author
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Cristina Cavanaugh RD LDN

As a registered dietitian and a devoted mother, my passion lies in promoting health and wellness. With a Master's degree in Human Nutrition, I advocate for a realistic, balanced approach centered around whole foods and plant-based eating, aiming to empower individuals with small, impactful changes for long-lasting well-being instead of restrictive diets.

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