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!

the buzzing bee smoothie

Need a lift?  

The Buzzing Bee Smoothie

You’ll be buzzing around like a busy bee after drinking this smoothie!

The Buzzing Bee Smoothie

I found another research study proving that coffee is good for us!  Studies show coffee is packed with antioxidants and may prevent against diseases such as type 2 diabetes, but what about instant coffee?   I have always been skeptical of using instant coffee grinds and still am however, this article by the Molecular Nutrition and Food Research got me thinking!  The process of making coffee “instant” actually increases the antioxidant content!   The study showed that instant coffee drinkers had less biomarkers of oxidative stress, which means less inflammation in the body, and ultimately less risk of chronic disease!

Yay coffee!  

Shall we brew another pot?  Ok, I won’t go that far…everything in moderation, right! But, a little buzz here and there may be a good thing!

I combined my love of coffee and chocolate in one delicious smoothie!

The Buzzing Bee Smoothie

Bee pollen was added for a little superfood action!  Some say bee pollen is “nature’s perfect food” because it is a complete protein and contains B vitamins, vitamin C, minerals and flavonoids.  It’s used to treat allergies and menopausal symptoms, but is most commonly used as an energy enhancer and for antioxidant support.  Bee pollen can be found at most health food stores and should be refrigerated to maintain freshness.  Note:  Those who have bee allergies should refrain from using bee pollen!

The Buzzing Bee Smoothie

The Buzzed Bee Smoothie

2 cups milk of your choice (I used soy milk)

1/2 cup old fashioned oats

2 frozen bananas

1 tablespoon cacao powder or high quality cocoa powder

1 tablespoon bee pollen

3 dates

1 tablespoon instant coffee grinds

(I used Starbucks VIA however, I’m sure regular coffee grinds would taste good too!)

~Blend and Enjoy~

As always, feel free to throw in some baby spinach, hemp seeds, chia seeds or coconut oil!

The Buzzing Bee Smoothie

Top with extra bee pollen and cacao nibs for fun!

Warning:  If you are someone who is sensitive to caffeine this may not be the smoothie for you! Try using decaf grinds and decreasing the amount of cacao to lessen the buzz :)

A good friend brought this to my attention:  A vegan that uses bee pollen is considered a “Beegan!”  So, technically this isn’t  a pure vegan recipe, it’s a Beegan recipe :)

power-up protein smoothie

This smoothie is ridiculously good!

power-up protein smoothie

It pretty much tastes like a reese’s peanut butter cup in a glass, but it’s loaded with protein and nutrition boosting superfoods!  The combination of omega 3 fatty acids, complex carbs and a whopping 36 grams of protein make this smoothie a great post-exercise “mini-meal.”  If using pure cacao, you will get a natural jolt of energy too!

Power-Up Protein Smoothie

1 cup almond milk or soy milk

6 oz plain Greek yogurt

1 frozen banana

1 heaping tablespoon peanut butter

2 Tablespoons hemp seeds

1/2 tablespoon cacao or cocoa powder

2 dates, pitted

cacao nibs for garnish

~Blend and enjoy~