¼ cup toasted unsweetened coconut, large flake sea salt, or leftover coconut whipped cream
Instructions
Make the Crust:
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.
Prepare the Filling
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.
Whipped Cream:
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.
Put it all Together
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.
Notes
* Actual nutrition info may vary based on exact ingredients used. Find full nutrition info on MyFitnessPal as FG8 Dark Chocolate Coconut Pie.