BHA & BHT Free Paleo Chocolate Coconut Cream Pie
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Learn more →Ingredients
8 servings
For the crust
- 1 ½ cups raw almonds
- ½ cup pitted medjool dates (about 6 dates), roughly chopped
- 3 tbsp unsweetened cocoa powder
- 2 tbsp coconut oil, melted
- ¼ tsp fine sea salt
For the filling
- 2 cans (13.5 oz each) full-fat coconut milk
- ½ cup unsweetened cocoa powder
- ⅓ cup maple syrup
- 3 tbsp arrowroot starch
- 3 large egg yolks
- 2 tbsp coconut oil
- 1 tsp pure vanilla extract
- ¼ tsp fine sea salt
For the topping
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 1–2 tbsp maple syrup
- 1 tsp pure vanilla extract
For serving
- 1–2 tsp unsweetened cocoa powder, for dusting (optional)
Instructions
- 1
Pulse the almonds in a food processor until they resemble coarse crumbs, about 10 one-second pulses. Add the dates, cocoa powder, melted coconut oil, and salt, then process until the mixture clumps together when pressed between your fingers, about 30–45 seconds. If it seems dry, add water 1 tsp at a time and pulse again.
- 2
Press the crust mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish, using the flat bottom of a measuring cup to compact it. Freeze the crust for 15 minutes until firm.
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