Choconut Pie

Raw + dairy free + gluten free + (refined) sugar free = dessert? Pie no less?

Yes, it’s true.

So long as no one has any nut allergies or an aversion to chocolate or coconut, this is my go-to dessert for gatherings I attend or host. It’s always a hit, rich but not heavy, and it’s very easy to make. There’s also no actual baking involved, so when the weather is warm you can avoid heating up your kitchen.

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I made this pie yesterday for a dinner with friends and decided to finally share the recipe publicly, it’s lived in my head for long enough. It’s an amalgamation of several raw chocolate pudding and pie crust recipes, plus a few ideas of my own. I would cite the original sources I adapted from, but to be honest it was so many years ago I can’t remember. Also, this is the first time I’m putting a recipe on paper for this pie, I usually just go from memory, so the quantities listed create far too much filling for one pie, but just enough crust. I froze my leftovers, hoping to save myself the work of making the filling the next time I decide to make one of these pies, I’ll update this post when I find out if the filling actually freezes well.
In the meantime, if you do decide to give this a go, I suggest making two crusts for two pies or cutting the filling recipe in half. Otherwise, plan on having leftover filling, which is definitely delicious enough to be eaten on its own, but beware that the filling does not have a long shelf life. It’s best eaten on the day you make it but still good for about one more day after, on day three it generally turns gross. Basically making this recipe as written gives you a perfectly good reason for living on nothing but dessert for two days. You’re welcome.

Crust Ingredients:
1 cup pecans
1 cup unsweetened shredded coconut
4 medjool dates (the stickier the better. soak them if they are not moist)
1/4 tsp. sea salt

Place all ingredients in a food processor and process until the texture is finely ground, but still a little chunky. You want it to look like wet, course sand, but not fall apart when pressed together between your fingers. Press this mixture into your pie plate with your fingers, being sure to distribute it as evenly as possible along the bottom and up the sides of the plate. Once pressed down well and shaped evenly, refrigerate for at least 30 minutes before filling the crust.

Filling Ingredients:
2 ripe hass avocados, larger is better. Use 3 small ones if that’s all that’s available
16-20 medjool dates, soaked for 20-30 minutes in hot water, covered
1/2c cacao powder
1/2c water (use the water you soaked the dates in)
1 tsp. vanilla extract
4-5 tbsp. coconut oil, use less to have less of a coconut flavor, but more oil=firmer pie
1-2 tbsp. dried unsweetened shredded coconut, to sprinkle on top
Maple syrup to taste (optional. I find the dates make this pie plenty sweet, but you can taste as you go and add maple syrup if you prefer)

Place all ingredients in a food processor and blend like mad. Take breaks to scrape down the sides and taste test for sweetness. If the mixture is too dry, add a bit more of your date water. Keep processing, keep processing, and then process a little more until your mixture is very smooth, or smooth enough for you. You can leave it a little chunky or add some of your shredded coconut for a grittier texture if you like, up to you! Once you’ve achieved your desired texture, fill your crust and spread it out evenly. Sprinkle your coconut on top and refrigerate the whole pie for at least an hour or two before serving. Keep the pie covered and refrigerated, don’t let it sit out.

Enjoy! Please let me know how you like the recipe if you try it out, and many blessings to you.

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