AuthorHeather BlakeCategoryDairy free, Dessert, Gluten-free, Vegan, VegetarianDifficultyBeginnerA dairy-free, no-bake take on the classic French silk pie, full of creamy coconut, luscious dark chocolate, and notes of vanilla!
Grease pie dish with coconut oil.
Place the pecans, dates, and salt (if using) in the food processor. Pulse several times and then puree for about 30 seconds, until crumbly and combined.
Transfer mixture to greased pie dish and using your fingers, gently push along the bottom and edges to form a crust.
Place chocolate chips into a medium-sized pot.
When the coconut milk chills in the refrigerator, the cream will separate from the water.
Scoop out the cream and add it to the pot along with 1/3 of the coconut water from the bottom of the can.
Warm the pot over medium-low heat until the chocolate is melted. Stir to combine.
Add the maple syrup and vanilla extract, and whisk until smooth. If the mixture is too thick, add more of the coconut water.
Remove the mixture from the heat and allow to cool slightly.
Add the avocado flesh to the food processor, along with the cooled chocolate mixture.
Process on high, until well blended and smooth.
Pour mixture into the pie crust and place in the refrigerator for 3-4 hours, until chilled and set.
Scoop the coconut cream out of the second can of coconut milk and place in a bowl. Beat on high with a hand mixer until smooth. (Place a paper towel over the bowl to prevent splattering.)
Add the vanilla and maple syrup and beat again for a few seconds.
After the filling has chilled, spread the whipped cream on top of the pie and garnish with chocolate shavings.
Refrigerate until serving.
We enjoyed this as my husband's birthday cake!!!
Ingredients
Directions
Grease pie dish with coconut oil.
Place the pecans, dates, and salt (if using) in the food processor. Pulse several times and then puree for about 30 seconds, until crumbly and combined.
Transfer mixture to greased pie dish and using your fingers, gently push along the bottom and edges to form a crust.
Place chocolate chips into a medium-sized pot.
When the coconut milk chills in the refrigerator, the cream will separate from the water.
Scoop out the cream and add it to the pot along with 1/3 of the coconut water from the bottom of the can.
Warm the pot over medium-low heat until the chocolate is melted. Stir to combine.
Add the maple syrup and vanilla extract, and whisk until smooth. If the mixture is too thick, add more of the coconut water.
Remove the mixture from the heat and allow to cool slightly.
Add the avocado flesh to the food processor, along with the cooled chocolate mixture.
Process on high, until well blended and smooth.
Pour mixture into the pie crust and place in the refrigerator for 3-4 hours, until chilled and set.
Scoop the coconut cream out of the second can of coconut milk and place in a bowl. Beat on high with a hand mixer until smooth. (Place a paper towel over the bowl to prevent splattering.)
Add the vanilla and maple syrup and beat again for a few seconds.
After the filling has chilled, spread the whipped cream on top of the pie and garnish with chocolate shavings.
Refrigerate until serving.
We enjoyed this as my husband's birthday cake!!!
