Chocolate Coconut Pie

Happy Valentine's Day friends! Looking to whip up a last minute V-Day treat? We’ve got you covered with this Chocolate Coconut Pie! It’s the perfect combination of salty & sweet. Rich. Creamy. Delicious. Oh and did we mention it’s gluten & dairy free? Plus, it’s incredibly easy to make. A win-win-win!

🖤 Chocolate Coconut Pie 🖤

Ingredients:

Crust:


•  ½ cup unsweetened coconut flakes
•  1¼ cups almond meal
•  ¼ cup coconut flour
•  ¼ teaspoon salt
•  2 tablespoons coconut oil
•  2 tablespoons maple syrup

Filling:


• 14 oz can of coconut milk
• 10 oz bittersweet chocolate, finely chopped (I like using 85% cocoa, I used 3 of these bars)
• 1 teaspoon pure vanilla extract
• 1 1/2 tablespoons maple syrup (or more to taste)

Toppings:

• unsweetened coconut flakes
• sliced almonds
• pistachios
• fresh raspberries
• coarse sea salt (optional)

Directions:

To make crust:

1. Heat oven to 350 degrees F. In a food processor, combine coconut, almond meal and salt. Pulse to combine. Melt the coconut oil and maple syrup together in microwave. Pour into food processor and pulse until well mixed.
2. Press the crust into a 9-inch pie plate (note: the original recipe called for a tart pan but I improvised. The crust is a bit crumbly so if you have a tart pan, I would recommend using that but either way, it will taste delicious)
3. Bake crust in heated oven for 10-12 minutes until golden and firm. Remove from oven and cool completely.

To make filling:

1. In a medium mixing bowl, place the chopped chocolate and set aside. In a small saucepan, bring the coconut milk to gentle boil. Pour the milk over the chopped chocolate and let stand for 2 minutes before stirring until smooth and creamy. Whisk in the vanilla extract and maple syrup.
2. Pour the chocolate ganache into the cooled tart shell. Chill until set, at least three hours.
3. Top with toasted coconut flakes, almonds, pistachios, coarse salt and fresh raspberries. Feel free to switch up the toppings, the possibilities are endless!

This recipe was adapted from A Classic Twist's blog.