Paleo Chocolate Coconut Cream Pie
Rich, fudgy, and genuinely impressive, this is the kind of dessert that makes people forget they're eating something made entirely without grains, gluten, refined sugar, or dairy. The no-bake almond-and-date crust comes together in a food processor in under a minute, pressing into the pie dish with a satisfying, brownie-like density that holds every clean slice. The chocolate filling is a proper stovetop custard — full-fat coconut milk, cocoa powder, maple syrup, and egg yolks cooked low and slow until thick and silky, with arrowroot starch doing the thickening work that cornstarch would normally handle. Tempering the yolks keeps the texture smooth and lush rather than scrambled, so the technique is worth following closely. A cloud of whipped coconut cream — made from a can of full-fat coconut milk chilled overnight — finishes the whole thing off without a drop of heavy cream in sight. It serves eight, which makes it a genuinely crowd-worthy option for holidays, dinner parties, or any occasion where you'd rather not explain why you're skipping the conventional dessert table. The hardest part is waiting the four hours for it to set.
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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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