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Dairy-free Chocolate Coconut Cream Pie

by Tiffany Lo • from the video 10 Need-To-Know Vegan Hacks

Inspired by


for 10 servings


  • ⅔ cup
    rolled oats (65 g)
  • ⅔ cup
    almond (95 g)
  • 1 cup
    unsweetened shredded coconut (100 g)
  • ¼ teaspoon
  • 2 tablespoons
    maple syrup
  • ¼ cup
    coconut oil, melted (50 g)

Chocolate Mousse

  • 2 avocados, ripe
  • 14 oz
    coconut cream, 1 can (400 mL)
  • ¾ cup
    cocoa powder (80 g)
  • ¾ cup
    coconut milk (187 mL)
  • ⅓ cup
    maple syrup (72 g)
  • 1 pinch salt

Coconut Whipped Cream

  • 14 oz
    coconut milk, full-fat, chilled and divided (400 mL)
  • 2 tablespoons
    maple syrup
  • ½ teaspoon
    vanilla extract
  • toasted coconut, to serve



  1. Preheat oven to 350°F (180°C).
  2. In a food processor, pulse rolled oats until finely ground. Add almonds and blend until finely chopped. Add unsweetened coconut flakes and salt. Pulse a few times. Add melted coconut oil and maple syrup until combined.
  3. Pour pie mixture into a greased 9x9-inch (23x23 cm) pie dish, spreading it evenly on the bottom and sides.
  4. Poke the crust with a fork several times. Bake for 20 minutes.
  5. For the filling, add the avocados, coconut cream, cocoa powder,coconut milk, maple syrup, and salt to a blender and blend until smooth.
  6. Pour mixture into the cooled crust and spread an even layer.
  7. Place in the refrigerator for 4 hours or overnight.
  8. For the coconut whipped cream, add the thick part of the coconut milk to a bowl. Using an electric mixer, beat the coconut milk until fluffy. Add vanilla extract and maple syrup and beat until well combined. Chill until ready to serve.
  9. Top with toasted coconut flakes.
  10. Enjoy!




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