It’s time we have a chat. Grab your green smoothie, tea, or (perhaps?) something stronger (wink, wink) and pull up a chair. In all of this holiday madness it’s been awhile since we connected and it’s time we catch up.
Clearly, we need to talk about this no-bake chocolate coconut pie because, OMG… it truly is my favorite thing I’ve made all year!
But first, I have some news to share and I couldn’t think of any better way to share it with you than with pie.
If you’ve been reading this blog for awhile then you know that I’m a no-frills gal when it comes to food as all of my recipes are focused on fresh, healthy ingredients prepared simply. I can’t stand drama in the kitchen and my philosophy when it comes to the rest of life is to keep it simple as well. With that said, I wanted to share the exciting news that I recently got engaged and my partner and I are getting married later this week in a simple courthouse ceremony.
Along with my no-drama approach to life, I tend to be a private person so I’ve debated how much to share and finally settled on the fact that I wanted to share this with you, but am keeping the details private. In all honestly, it’s my pet peeve when bloggers get engaged and suddenly their entire blog becomes about wedding planning so I decided to spare you this experience. If you love weddings and feel like you’re missing out, don’t worry, I’ll probably share a picture or two at some point but if not, then you’re welcome. 😉
Now, let’s celebrate and talk pie.
For starters, this pie works well for a variety of diets as it’s paleo, vegan, gluten-free, and sweetened with maple syrup and dates. As if that’s not good enough, since it has healthy fats from the coconut milk and protein from the nuts in the crust, it doesn’t spike your blood sugar like traditional sweets. I can’t tell you how nice it was to be able to enjoy this without the blood sugar crash an hour later.
Also, it’s really easy to make! The crust is a simple mix of dates and almonds thrown into the food processor, then pressed into a pie pan. From here, we make our delicious chocolate coconut filling, pour into our crust, and then set in the fridge to cool. That’s right folks, this is a no-bake chocolate coconut pie!
If you remember me talking about baking (or, rather, my lack of baking) around Thanksgiving than you’ll know that if I can make this pie, anyone can make this pie! 😉
- Since this pie does need time to cool, I’d recommend making this the night before you intend to eat it so the filling has enough time to set in the fridge. However, if you’re in a rush to serve this (like I was), you can also put it in the freezer and it will solidify in about an hour.
- The recipe calls for coconut cream which can be found at any health food store (as well as Trader Joe’s), but you can also substitute full-fat canned coconut milk instead.
- Arrowroot powder is used to thicken this recipe and is a great paleo and corn-free option compared to cornstarch, however, you can also substitute with cornstarch if desired.
- This pie is delicious and very rich so I found that it can serve 8 – 10 (or more, depending on your taste preferences) as a “small” portion goes a long way.
Hope you have a wonderful holiday!
- 1¼ cups (unsalted) dry roasted almonds
- 1¼ cups pitted
- 2 14-oz cans coconut cream
- ¼ cup arrowroot powder
- ¼ teaspoon sea salt
- ½ cup maple syrup
- 1 tablespoon vanilla extract
- 2 cups coarsely chopped dark chocolate
- Topping of choice (e.g. sliced almonds, shredded coconut, etc), optional
- Add almonds and dates to a food processor.
Process,scraping down the sides as necessary,until the ingredients are well-incorporated and crumbly.
- Add the mixture to a 9½-inch pie pan and press the mixture into the pan with your fingers.
- Next, reserve about ¼ cup of the coconut cream and set aside. Add the remaining coconut cream to a medium pot or saucepan. Bring to a boil, then decrease to a simmer.
- While coconut cream is simmering, add the arrowroot powder to the bowl with the reserved coconut cream and mix well until incorporated. Add the arrowroot mixture to the pot or saucepan, whisking constantly, for about a minute until the mixture is thick.
- Remove from heat and stir in the sea salt, maple syrup, vanilla extract, and chopped dark chocolate.
- Pour the mixture into the crust and add any desired topping (if using).
- Place in the refrigerator to cool and set. Serve when the pie is cool and solidified (about 2 - 3 hours).