Double Dark Chocolate Coconut Pie

Y'all'd never guess this creamy, chocolaty, delicious Double Nighttime Chocolate Kokosnoot Pie is no bake, gluten gratuitous, refined saccharide free, and vegan!

Exercise yous realize that Valentine's Day is two days away?! If y'all're annihilation like me {i.e. and then non ready!} you lot are still working on that special menu for that special someone. I do take 1 thing figured out though, our menu volition include this pie. Yeah, I made it a few weeks ago to take these pictures. Yeah, it'southward already gone. And yes, I'll be making it again. Information technology's that proficient!

Chocolaty, coconutty, creamy, and did I mention chocolaty? I promise no one will ever approximate that this is a salubrious real food recipe. Guaranteed. Actually, even though my hubby ate half of this last one, I'thou pretty certain he still doesn't know. No one tell him, okay? 😉 He loved this recipe and labeled it chocolate coconut ice cream in a chocolate chaff. Score!

I hope information technology'due south a striking with you and your loves too! Happy Valentine's Day!

Double Dark Chocolate Coconut Pie

• 1 generous cup almonds, ground (I merely grind them in my Blendtec blender)
• 6 tablespoons cocoa pulverization
• 3 tablespoons pure maple syrup
• 3 tablespoons unprocessed coconut oil
• ½ teaspoon sea salt
  

• 3 (70%) good-quality dark chocolate confined (3oz each)
• one 13.5 ounce tin total-fat kokosnoot milk, room temperature
• iv tablespoons pure maple syrup
• 1 teaspoon pure vanilla extract
• small-scale pinch of ocean common salt
  

• 1 xiii.5 ounce tin can full-fat coconut milk, chilled in refrigerator overnight
• 1 tablespoon pure maple syrup
  

• ¼ loving cup toasted unsweetened kokosnoot, big flake sea salt, or leftover coconut whipped foam

1. Mix all the chaff ingredients together. I utilize my Blendtec blender, but yous could apply a food processor or just mix them past hand.
2. Spoon the crust mixture into a pie dish and spread out evenly. Starting in the eye, printing the crust downwards while moving outward and up the sides. Make sure the crust is spread evenly.

1. Intermission the chocolate bars into chunks and cook. You can utilise a double broiler on the stove over low oestrus, or just melt it slowly in the microwave. I but break mine into a microwave rubber bowl and rut it 30 seconds at a time, stirring between each heating.
2. Pour the entire can of room temperature kokosnoot milk into the melted chocolate. Whisk until completely shine. So, whisk in the pure maple syrup, vanilla, and a compression of bounding main common salt until smooth. Prepare aside.

1. Carefully open the can of chilled kokosnoot milk and scoop off the cream portion merely. Save the leftover coconut water for a smoothie.
2. Use an electrical mixer to crush the cream and pure maple syrup until polish and slightly thickened.

1. Pour the chocolate filling into the pie crust. Depending on the size of your pie pan, you may non apply it all - brand certain to exit room for the whipped cream.
2. Drib a few tablespoons of whipped cream all over the chocolate filling. Employ a butter knife or toothpick to swirl the foam around.
3. Carefully transfer the pie to the freezer on a level surface for approximately 3 hours, or until business firm through.
4. Slice and garnish with toasted coconut flakes, leftover coconut cream, and sea salt if desired. Serve immediately and return leftovers to the freezer.

* Actual nutrition info may vary based on exact ingredients used. Find total nutrition info on MyFitnessPal as FG8 Dark Chocolate Kokosnoot Pie.

Serving size:1 slice {recipe makes 16 servings} Calories:224 Fiber:2.1 Protein:3

3.2.2925

Looking for more Healthy Real Nutrient Recipes?

Dark Chocolate Fudge Tarts
Dark Chocolate Fudge Drib Cookies
Salubrious Homemade Dark Chocolate
Mini Chocolate Cheesecakes
Homemade Almond Joy Bites

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Source: http://blog.feelgreatin8.com/double-dark-chocolate-coconut-pie/

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