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Dairy-Free Chocolate Coconut Cream Pie

featured in 10 Need-To-Know Vegan Hacks

You don't have to be dairy-free to enjoy this decedant dessert! This silky smooth, dairy-free chocolate coconut cream pie is a decadent dessert that's perfect for any occasion. The rich chocolate filling is perfectly balanced with the creamy coconut cream and the crunchy graham cracker crust.

Tiffany Lo
Tasty Team
89% would make again
Dairy-Free Chocolate Coconut Cream Pie

Inspired by naturalgirlmodernworld.com

Ingredients

for 10 servings

Crust

  • ⅔ cup rolled oats (55 g)
  • ⅔ cup almonds (95 g)
  • 1 cup unsweetened shredded coconut (100 g)
  • ¼ teaspoon salt
  • 2 tablespoons maple syrup
  • ¼ cup melted coconut oil (60 g), plus more for greasing

Chocolate Mousse

  • 2 ripe avocados
  • 14 oz coconut cream (385 mL), 1 can
  • ¾ cup cocoa powder (90 g)
  • ¾ cup coconut milk (180 mL)
  • ⅓ cup maple syrup (110 g)
  • 1 pinch salt

Coconut Whipped Cream

  • 14 oz coconut milk (385 mL), full-fat, chilled and divided
  • 2 tablespoons maple syrup
  • ½ teaspoon vanilla extract
  • toasted coconut flake, for garnish

Nutrition Info

  • Calories 619
  • Fat 50g
  • Carbs 38g
  • Fiber 8g
  • Sugar 32g
  • Protein 11g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F (180°C). Grease a 9-inch (23-cm) pie dish with coconut oil.
  2. Make the crust: In a food processor, pulse the oats until finely ground. Add the almonds and blend until finely chopped. Add the coconut flakes and salt and pulse to incorporate. Add the maple syrup and coconut oil and pulse until combined.
  3. Pour the crust mixture into the prepared pie dish, pressing evenly against the bottom and sides. Poke the crust several times with a fork.
  4. Bake the crust for 20 minutes, until golden brown. Remove from the oven and let cool.
  5. Make the filling: Add the avocados, coconut cream, cocoa powder, coconut milk, maple syrup, and salt to a blender and blend until smooth.
  6. Pour the filling into the cooled crust and spread in an even layer. Refrigerate for at least 4 hours, or up to overnight.
  7. Make the coconut whipped cream: Scoop the thick, solid part of the coconut milk can into a medium bowl, leaving the liquidy part behind (save for another use, like a smoothie). Using an hand electric mixer, beat the coconut milk until fluffy. Add the vanilla extract and maple syrup and beat until well combined. Chill until ready to serve.
  8. Slice the pie and garnish each piece with a dollop of whipped cream and a sprinkle of toasted coconut flakes.
  9. Enjoy!
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Dairy-Free Chocolate Coconut Cream Pie

Inspired by naturalgirlmodernworld.com