A classic decadent dark chocolate pie made completely from scratch with all natural ingredients that are healthy, dairy-free and paleo-friendly.
The best thing about this recipe is that it’s made with healthier ingredients than the store bought chocolate pie.
I started with a crunchy crust made with shredded coconut, almond flour and coconut oil. Then I filled it with a rich and creamy mixture made of coconut cream, coconut oil, cacao powder, and maple syrup (or honey).
This chocolate pie is not only so good, it’s also packed with health benefits. Cacao powder is a nutritional powerhouse. It is loaded with a great amount of antioxidants. It’s also high in vitamins and minerals, including calcium, iron, and magnesium.
Related recipes:
PrintDark Chocolate Pie (Paleo & Vegan)
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 8 1x
Ingredients
- For the crust:
- 2 cups almond flour
- ½ cup dried shredded coconut
- ¼ cup maple syrup or honey
- ¼ cup coconut oil, melted, plus extra for greasing the pan
- For the filling:
- 1 ½ cups coconut cream
- ½ cup coconut oil, melted
- ½ cup cocoa powder
- ½ cup maple syrup or honey
Instructions
- Preheat oven to 350ºF. Grease 9-inch pan with extra coconut oil.
- To make the crust, place the almond flour, shredded coconut, coconut oil and maple syrup in a food processor and pulse until coarse crumbs form, for about 3-4 minutes.
- Transfer the dough to the greased pan and evenly press the dough onto bottom and up sides of the pan. Bake in the oven until golden and firm, for about 15- 20 minutes.
- Remove from the oven and let cool completely to room temperature.
- To make the filling, place all the ingredient in a medium saucepan and heat over medium low heat and stir until combined. Transfer the mixture into a blender and blend 2-3 minutes on high.
- Pour the filling into the cooled crust and refrigerate for at least 4 hours or overnight. Remove from the fridge, slice and serve. Leftovers can be kept refrigerated in an airtight container for up to 4 days.
Notes
It is best to make the pie crust in a food processor, to make sure that all the ingredients are well incorporated. Make sure you have the right-sized pan. Half a centimeter thick is the ideal thickness of the pie crust before baking.
Last Updated on
Tessa Thralls
August 21, 2018 at 9:49 pmTrying to go grain free and I can’t wait to try this!
Kathe
August 7, 2018 at 8:11 amMade this last weekend. Family loved it!
Linda
August 1, 2018 at 5:49 amI’m a newbie to coconut flour so this blog is a great introduction.
LuAnn Batt
July 31, 2018 at 1:05 pmExactly what I have been looking for! Can’t wait to make it!
unicornpoopanddragonfire
July 31, 2018 at 5:54 amI made this pie yesterday. I used dark maple syrup for the sweetener in both elements of the pie. This was ridiculously delicious! I am fighting the urge to have it for breakfast.
Belinda
July 30, 2018 at 2:46 pmThis looks SO amazing. Can’t wait to try it!
Rhonda Wingerter
July 30, 2018 at 11:37 amcan i sub fat from coconut milk or coconut manna for coconut cream?
The Coconut Mama
July 30, 2018 at 1:36 pmYes! You can use the fat on top of the canned coconut milk in place of coconut cream. Coconut manna won’t work because it’s creamed coconut meat, which is pretty gritty compared to coconut cream.
DeAnna Kennicutt
July 29, 2018 at 3:34 pmCan we sub coconut flour for almond flour? I would need to make my own almond flour, since I need to soak the almonds, dehydrate them and then mill them to get rid of the phytic acid. Coconut flour doesn’t have phytic acid.
Jana
November 15, 2018 at 3:45 pmI would also like to know if we can use coconut flour over almond flour?
Raia Todd
July 29, 2018 at 10:58 amThis looks amazing! I’ve got to make it at nap time, so I won’t have to share… 😉
linda lou
July 29, 2018 at 9:47 amThis looks so yummy and has all the ingredients I love! Would love to win coconut oil! Thank you Tiffany!
Ange Watts
July 29, 2018 at 9:35 amOh my gosh! I can’t wait to get out of our hotel and into a house so I can start fixing food again!!
Joanne Tinder
July 29, 2018 at 9:21 amI am going to substitute coconut syrup for the honey/ maple syrup.
Holly Ellerton
July 29, 2018 at 9:08 amThis looks delicious. Is the chocolate filling fluffy or dense? I’m looking forward to trying this recipe.
Michelle.
July 29, 2018 at 6:49 amIf using honey how is it vegan ?
The Coconut Mama
July 29, 2018 at 7:07 amMaple syrup can be substituted for honey in this recipe, making it vegan friendly. 🙂
Sammy Royhchild
July 29, 2018 at 9:19 amHi. How about a Keto friendly version of this recipe? No sugar allowed, but Krisda or Swerve instead?
unicornpoopanddragonfire
July 29, 2018 at 6:46 amThis sounds wonderful! I have everything but the coconut cream on hand (and I might remedy that when I am out near the natural foods store this afternoon). Thank you for the recipe!
Marilyn Barnes
July 29, 2018 at 6:43 amGoing to try this week!
Christine Holliday
July 29, 2018 at 6:32 amwonderful recipe.. I made one last night, a similar one but this is better. I entered the contest although not sure that it’s open to Canada?
Yoko
July 29, 2018 at 6:12 amCan I sub coconut flakes for coconut flour?
PAT SAWHNEY
July 28, 2018 at 4:44 pmThe recipe says 1 1/2 coconut cream. Is that 1 1/2 cup?
The Coconut Mama
July 28, 2018 at 8:01 pmOops! It’s 1 1/2 cups. I just fixed it. Thank you Pat 🙂
Lisa McColm
July 31, 2018 at 8:59 amThe first version of the recipe is missing the “cups”, fyi. I didn’t realize it was in the paleo version and went through the comments to see if anyone else had asked about it 🙂
Lisa McColm
July 31, 2018 at 9:02 amoops, I messed up in my other comment. Your recipe is listed twice, once in a graphic box and once without, and it says “cups” only in the second one. (I thought one was paleo and one was not.)