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. The crunchy crust made with shredded coconut, almond flour and coconut oil, and a rich filling made with 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.
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.
- 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
- 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.
Dark Chocolate Pie (Paleo & Vegan)
Prep Time: 20 min
Cook Time: 20 min
Yields: 8 servings
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
Directions:
- 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 honey 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.
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Made this last weekend. Family loved it!
I’m a newbie to coconut flour so this blog is a great introduction.
Exactly what I have been looking for! Can’t wait to make it!
I 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.
This looks SO amazing. Can’t wait to try it!
can i sub fat from coconut milk or coconut manna for coconut cream?
Yes! 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.
Can 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.
This looks amazing! I’ve got to make it at nap time, so I won’t have to share… 😉
This looks so yummy and has all the ingredients I love! Would love to win coconut oil! Thank you Tiffany!
Oh my gosh! I can’t wait to get out of our hotel and into a house so I can start fixing food again!!
I am going to substitute coconut syrup for the honey/ maple syrup.
This looks delicious. Is the chocolate filling fluffy or dense? I’m looking forward to trying this recipe.
If using honey how is it vegan ?
Maple syrup can be substituted for honey in this recipe, making it vegan friendly. 🙂
Hi. How about a Keto friendly version of this recipe? No sugar allowed, but Krisda or Swerve instead?
This 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!
Going to try this week!
wonderful 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?
Can I sub coconut flakes for coconut flour?
The recipe says 1 1/2 coconut cream. Is that 1 1/2 cup?
Oops! It’s 1 1/2 cups. I just fixed it. Thank you Pat 🙂
The 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 🙂
oops, 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.)