Ingredients
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For the Crust:
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1 cup gluten-free rolled oats
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1/4 cup tapioca starch
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1/4 cup unsweetened cocoa powder
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1/4 cup maple syrup
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1 tablespoon coconut oil, melted
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Pinch of sea salt
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For the Filling:
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1 can full-fat coconut milk (about 14 ounces)
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1/2 cup plus 1 tablespoon unsweetened shredded coconut, divided
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1/2 teaspoon vanilla extract
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1/4 teaspoon sea salt
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For the Whipped Cream:
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1 cup unsweetened soy milk beverage (such as Silk Original Unsweetened)
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2 cups heavy cream (from a carton or homemade)
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1 tablespoon maple syrup
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1 teaspoon vanilla extract
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For the Strawberry Sauce:
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1 cup frozen organic strawberries, thawed but still slightly chilly
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1 tablespoon cornstarch
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1 tablespoon maple syrup
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1/4 teaspoon sea salt
Directions
Sub_title: A Rich and Decadent Dessert Inspired by French Patisserie
Description: This vegan chocolate coconut cream pie features a light and fluffy cashew-based crust, silky coconut whipped cream, and a luscious strawberry sauce – all without any refined sugar!
Ingredients:
For the Crust:
1 cup gluten-free rolled oats
1/4 cup tapioca starch
1/4 cup unsweetened cocoa powder
1/4 cup maple syrup
1 tablespoon coconut oil, melted
Pinch of sea salt
For the Filling:
1 can full-fat coconut milk (about 14 ounces)
1/2 cup plus 1 tablespoon unsweetened shredded coconut, divided
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt
For the Whipped Cream:
1 cup unsweetened soy milk beverage (such as Silk Original Unsweetened)
2 cups heavy cream (from a carton or homemade)
1 tablespoon maple syrup
1 teaspoon vanilla extract
For the Strawberry Sauce:
1 cup frozen organic strawberries, thawed but still slightly chilly
1 tablespoon cornstarch
1 tablespoon maple syrup
1/4 teaspoon sea salt
Instructions:
Crust:
1. Preheat your oven to 350°F. Pulse the oats, tapioca starch, cocoa powder, maple syrup, coconut oil, and salt in a food processor until well combined and the mixture resembles wet sand. Press the mixture into a 9-inch pie plate evenly, using the back of a spoon to smooth out the top. Bake for 10 minutes, then set aside to cool completely.
Fillling:
2. Place the can of coconut milk in the refrigerator overnight or for at least 4 hours to allow the solids to separate from the liquid. Carefully open the can and scoop out the thickened cream from the top. Set aside 1/2 cup of the coconut cream for the whipped cream filling. Add the remaining coconut cream, 1/2 cup of the unsweetened shredded coconut, vanilla extract, and sea salt to a high-speed blender. Blend on high until very smooth and creamy.
Whipped Cream:
3. Using a mixing bowl and a hand mixer, beat the soy milk beverage and heavy cream together until soft peaks form when you lift the beaters. Gradually add the maple syrup and vanilla extract, beating continuously until stiff peaks form.
Assembly:
4. To assemble the pie, spread about 1/2 cup of the coconut filling onto the bottom of the prepared crust. Spoon the strawberry sauce over the coconut filling, leaving a small border around the edge. Dollop the whipped cream evenly across the surface of the pie. Garnish with the remaining unsweetened shredded coconut and freeze for at least 4 hours before serving.
Strawberry Sauce:
5. Combine the strawberries, cornstarch, maple syrup, and sea salt in a small saucepan. Cook over medium heat, stirring constantly, until the berry puree thickens and comes to a boil. Remove from heat and let cool completely. Store in an airtight container in the refrigerator for up to 2 weeks or freezer for up to 3 months.
Note: You can also use store-brand versions of the ingredients listed above if preferred. Just be sure to check the nutrition labels to ensure they are suitable replacements.
Difficulty: Medium
Serves: 8 generous slices
Nutrition Information per Serving (approximate): Calories: 300 | Carbs: 35 g | Protein: 4 g | Fat: 23
Steps
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1
Done
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Preheat your oven to 350°F. Pulse the oats, tapioca starch, cocoa powder, maple syrup, coconut oil, and salt in a food processor until well combined and the mixture resembles wet sand. Press the mixture into a 9-inch pie plate evenly, using the back of a spoon to smooth out the top. Bake for 10 minutes, then set aside to cool completely. Fillling: |
|
2
Done
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Place the can of coconut milk in the refrigerator overnight or for at least 4 hours to allow the solids to separate from the liquid. Carefully open the can and scoop out the thickened cream from the top. Set aside 1/2 cup of the coconut cream for the whipped cream filling. Add the remaining coconut cream, 1/2 cup of the unsweetened shredded coconut, vanilla extract, and sea salt to a high-speed blender. Blend on high until very smooth and creamy. Whipped Cream: |
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3
Done
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Using a mixing bowl and a hand mixer, beat the soy milk beverage and heavy cream together until soft peaks form when you lift the beaters. Gradually add the maple syrup and vanilla extract, beating continuously until stiff peaks form. Assembly: |
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4
Done
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To assemble the pie, spread about 1/2 cup of the coconut filling onto the bottom of the prepared crust. Spoon the strawberry sauce over the coconut filling, leaving a small border around the edge. Dollop the whipped cream evenly across the surface of the pie. Garnish with the remaining unsweetened shredded coconut and freeze for at least 4 hours before serving. Strawberry Sauce: |
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5
Done
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Combine the strawberries, cornstarch, maple syrup, and sea salt in a small saucepan. Cook over medium heat, stirring constantly, until the berry puree thickens and comes to a boil. Remove from heat and let cool completely. Store in an airtight container in the refrigerator for up to 2 weeks or freezer for up to 3 months. Note: You can also use store-brand versions of the ingredients listed above if preferred. Just be sure to check the nutrition labels to ensure they are suitable replacements. Difficulty: Medium Serves: 8 generous slices Nutrition Information per Serving (approximate): Calories: 300 | Carbs: 35 g | Protein: 4 g | Fat: 23 |
