Vegan, Plant Based, gluten free version, oil free, simple to make

Chocolate Coconut Cream Pie

This rich and creamy pie without all of the heavy dairy, butter, sugar and processed ingredients of traditional desserts. I have a lot of favorite recipes but this is really near the top even though I really don’t make it often throughout the year. This is one of the pies that I made for our big family thanksgiving dinner a few years ago for the first time and everybody loved it! It is also a big hit for New years and my birthday!

Crust Version #1

• 1 1/2 cups graham crackers
• 1/3 cup sugar (coconut)
• 5 tablespoons coconut oil

Crust version #2 (gluten & oil free)

• 2 cups raw almonds or pecans
• 3/4 cup pitted dates, preferably Medjool

Filling

• (2) 13 oz cans coconut cream
• 1/4 cup pure maple syrup
• 2/3 cup cocoa powder
• dash sea salt
• 1/2 tsp vanilla extract
• 1/2 cup natural creamy peanut butter

Instructions for crust #1

Mix the graham crackers and the sugar together in the blender. Add the oil a little bit at a time until it sticks together but isn’t too wet and oily. Press into the pie pan. Then you can either chill in the fridge for 2 hours or bake the crust in the oven at 350 for 10 minutes.

Instructions for crust version #2

Place the nuts in a food processor or high speed blender until a coarse meal. Add the dates and blend until thoroughly combined. Press mixture into a pie plate.

Instructions for the filling:

Put the coconut cream in a bowl and whisk it until creamy. Add the rest of the ingredients and gently mix together. Pour the chocolate coconut cream into the cooled pie crust. Serve with Coconut whipped cream and shaved dark chocolate on top.