You’d never guess this creamy, chocolaty, delicious Double Dark Chocolate Coconut Pie is no bake, gluten free, refined sugar free, and vegan!
Do you realize that Valentine’s Day is two days away?! If you’re anything like me {i.e. so not ready!} you are still working on that special menu for that special someone. I do have one thing figured out though, our menu will include this pie. Yes, I made it a few weeks ago to take these pictures. Yes, it’s already gone. And yes, I’ll be making it again. It’s that good!
Chocolaty, coconutty, creamy, and did I mention chocolaty? I promise no one will ever guess that this is a healthy real food recipe. Guaranteed. Actually, even though my husband ate half of this last one, I’m pretty sure he still doesn’t know. No one tell him, okay? 😉 He loved this recipe and labeled it chocolate coconut ice cream in a chocolate crust. Score!
I hope it’s a hit with you and your loves too! Happy Valentine’s Day!
- 1 generous cup almonds, ground (I just grind them in my Blendtec blender)
- 6 tablespoons cocoa powder
- 3 tablespoons pure maple syrup
- 3 tablespoons unprocessed coconut oil
- ½ teaspoon sea salt
- 3 (70%) good-quality dark chocolate bars (3oz each)
- 1 13.5 ounce can full-fat coconut milk, room temperature
- 4 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- small pinch of sea salt
- 1 13.5 ounce can full-fat coconut milk, chilled in refrigerator overnight
- 1 tablespoon pure maple syrup
- ¼ cup toasted unsweetened coconut, large flake sea salt, or leftover coconut whipped cream
- Mix all the crust ingredients together. I use my Blendtec blender, but you could use a food processor or just mix them by hand.
- Spoon the crust mixture into a pie dish and spread out evenly. Starting in the center, press the crust down while moving outward and up the sides. Make sure the crust is spread evenly.
- Break the chocolate bars into chunks and melt. You can use a double broiler on the stove over low heat, or just melt it slowly in the microwave. I just break mine into a microwave safe bowl and heat it 30 seconds at a time, stirring between each heating.
- Pour the entire can of room temperature coconut milk into the melted chocolate. Whisk until completely smooth. Then, whisk in the pure maple syrup, vanilla, and a pinch of sea salt until smooth. Set aside.
- Carefully open the can of chilled coconut milk and scoop off the cream portion only. Save the leftover coconut water for a smoothie.
- Use an electric mixer to beat the cream and pure maple syrup until smooth and slightly thickened.
- Pour the chocolate filling into the pie crust. Depending on the size of your pie pan, you may not use it all - make sure to leave room for the whipped cream.
- Drop a few tablespoons of whipped cream all over the chocolate filling. Use a butter knife or toothpick to swirl the cream around.
- Carefully transfer the pie to the freezer on a level surface for approximately 3 hours, or until firm through.
- Slice and garnish with toasted coconut flakes, leftover coconut cream, and sea salt if desired. Serve immediately and return leftovers to the freezer.
Looking for more Healthy Real Food Recipes?
Dark Chocolate Fudge Tarts
Dark Chocolate Fudge Drop Cookies
Healthy Homemade Dark Chocolate
Mini Chocolate Cheesecakes
Homemade Almond Joy Bites
Nice recipe!!
Any idea of how much 3oz of chocolate represents in grams?
Thanks!
Hi Rose! I just googled it and it looks like 3oz is equal to about 90 grams. Hope that helps! 🙂
What size pie dish did you use? Also does this hold over well to the next day?
Hi Laura! The pie dish I use is a 9.5 inch and as long as you keep the leftovers covered in the freezer, it will last a week or longer beautifully. 🙂
I’m making this today but I noticed that most chocolate bars are 3.5 oz. So do I do 3 of those (which would total 10.5 oz) or do I do 9 oz worth of chocolate? ?? I am using the Lindt chocolate bars.
Sorry I didn’t respond sooner Laura! If it were me, I’d just use all three bars. You might have extra filling, depending on the size of your pie tin, but that you could just dump that in a separate container and freeze it as fudge. Actually, I might need to try that next time! 🙂 I hope you love the pie!
The pie was DELICIOUS! I used just the 9 oz and still had plenty of filling. It was VERY rich but super yummy. I did add some vanilla extract to the coconut whipped cream to give it a little more flavor. I would make this more often except it was pretty pricey with the 3 chocolate bars and 2 cans of coconut milk ;).
Haha! That is true! It’s a rare treat at our house too. 🙂
i would like to make this for Easter. Would it be ok to make in Saturday and put in the freezer until service on Sunday? How long before you serve do you take out of freezer?
Hi Sarah! This pie is on my Easter menu too! Yes, making it Saturday would be perfect. And, I serve it right out of the freezer. Hope it is a hit! Happy Easter! 🙂
Is there a chocolate bar you use without sugar. The recipe says refined sugar free but there is sugar in chocolate bars, so I am a little confused….
Yes, you can get chocolate bars without refined sugar (here is one on amazon – http://amzn.to/1BAGv77). And, the higher the percentage of cocoa, the lower the sugar in any bar. A bar of 90% cocoa has only 3g of sugar. You can do either, depending on how careful you want to be about those refined sugars. 🙂
Are you able to use almond meal instead of grinding your own almonds? If so, would the equivalent be less than a cup?
I’ve never tried it, but it should work. You would use less than a cup, I’m just not sure exactly how much. I’d mix the other ingredients and then just add the almond meal until you get the right consistency for a crust. I’d love to hear how it goes if you try it! 🙂
Hi! I used a cup of almond meal and the crust turned out just fine. Happy pie!!! Thanks for a fantastic recipe.
Awesome!! Thanks for letting us know! 🙂
This was just delicious! I added a tad more maple syrup to the filling, about 1 1/2 tbsps. Everyone in my family loved it! I used the extra filling as a syrup over it. Thanks so much for a great paleo dessert!
Yay! So happy to hear that Machelle! Great idea using the leftover as a syrup, I’m definitely doing that next time!!
How can this be vegan using chocolate? Doesn’t it have dairy in it?
Hey Margaret! Good quality dark chocolate actually doesn’t contain dairy – it should just be made with cocoa, cocoa butter (not dairy, even though it sounds like it), sugar and sometimes vanilla. 🙂
http://amzn.to/1GTSXSt
loooks incredible! i dont eat cacao and substitute carob, would i need to sub carob chocolate for the chocolate bars or can that be omitted and replaced with carob powder and extra bulk in another way? XX
I’d use carab chocolate in place of the chocolate bars, or I’m guessing the texture would be wrong. I’d love to hear how it turns out with that substitution!
I just finished making this pie and when I swirled the cream around on top of the chocolate, it just kind of sunk in. I put it in the freezer and I’m hoping to be able to spread a little more around once it’s in there for a while. Should it not have sunk in? The chocolate was pretty liquidy.
Hey Erica! Sounds like maybe the filling mixture needed an extra minute too cool. Coconut milk thickens as it cools, so next time I’d give the filling an extra minute to cool before adding the cream mixture. Hope it still turned out delicious! 🙂
I just made this and the same thing happened to me. I don’t see anything in the recipe that says to let the filling cool first. Am I missing something?
You ask for about a cup of ground almonds. I can grind my own as well, but I’d like to know about how much dry nuts do you need in cups (or weight) to get the cup-ish of meal?
Hi Debora! I’ve actually never weighed or measured, but I found this online … 1 cup ground Almonds = 4 oz = 125 g ground Almonds. I hope that helps!
I love this cake, thank you for the recipe! I want to make it again this weekend and would like to use store-bought ground almonds (as apposed of grinding my own). Do you know how much ground almonds I would have to use to get the crust right?
Looking forward to reading from you. Greetings from Switzerland!
Hi Furina! So glad you loved it! I’ve ground my own before, but can’t remember how much I ended up using. I’d love if you report back if you try it! 🙂