Toasted Coconut Chocolate Cream Pie

Toasted Coconut Chocolate Cream Pie

Dish Type: 
Difficulty Level: 
Product Type: 
Recipe Source: 
Chrissy, Think Outside The Block Finalist
Recipe Rating: 
For the crust:
  • 2 teaspoons chia seeds
  • 6 teaspoons water
  • 1 1/2 cups quick cooking oats (gluten free if desired)
  • 1/2 cup flax seed meal
  • 1/4 cup unsweetened shredded coconut
  • 1/4 teaspoon salt
  • 2 tablespoons agave syrup
  • 1/2 cup coconut oil
  • 1/4 cup warm water
For the filling:
  • 1 1/2 cups Nasoya Silken Tofu
  • 1 tablespoon cocoa powder
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons agave syrup
  • 1/2 cup vegan chocolate chips
Preparation Method: 
For the crust:
Preheat oven to 35o degrees.  Spray a large pie plate with coconut oil cooking spray and set aside.
In a small cup, mix together chia seeds and water.  Set aside and allow chia seeds to form a gel, around 5 minutes.
In a small bowl combine oats, flax, shredded coconut and salt.
In another bowl, stir together coconut oil, warm water, agave and chia seed gel.
Combine dry ingredients with wet ingredients.  Press mixture into the bottom of the pie plate and place in the oven.
Bake 25-30 minutes or until lightly golden.
For the filling:
Melt chocolate chips, stirring continuously.  (I used a double boiler, but you can use a saucepan or melt in the microwave)
Add all ingredients to a food processor and blend until well combined and “fluffy.”
Pour mixture into cooled pie crust and refrigerate until set, around 1 hour.
Garnish with toasted shredded coconut, berries and chocolate sauce.

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