I’ve been on a healthy pie kick lately. Maybe it’s the rapidly approaching Holiday Season or maybe it’s just my love for making desserts a little bit healthier, either way, I guarantee you’ll love my latest recipes! This Chocolate Coconut Cream Pie is a dessert that you can feel good about. Why? Because it’s packed with satisfying healthy fats, antioxidant rich cacao, and it’s sweetened with naturally occurring, low glycemic, coconut sugar.
- 1 can coconut cream
- 1/4 cup coconut sugar
- 1/4 cup Perfect Coconut Oil, melted
- 1/4 cup almond butter
- 1/4 cup raw cacao
- 1 tbsp. vanilla extract
- 1 vegan pie crust*
- 1 handful coconut flakes, optional
- Refrigerate a can of coconut cream, upside down, for at least 12 hours. Cook pie crust according to directions. If you'd like, toast coconut flakes while pie crust is cooking. Remove pie crust from oven and let cool completely. While pie crust is cooling, scoop thick coconut cream from the upright can leaving remaining liquid at the bottom. Add coconut cream to a cold, metal, mixing bowl. Add coconut sugar, coconut oil, almond butter, raw cacao, and vanilla extract. Beat mixture until fully combined, whipped, and fluffy. Scoop filling into cooled pie crust and smooth with a large spoon. Sprinkle the edges with coconut flakes and then place entire pie in the refrigerator to harden. After at least 1 hour of refrigeration, serve and enjoy! Recipe makes 1 pie.