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Chocolate coconut cream pie recipe (raw and vegan)

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This pie is DELISH. It does not require cooking, is dairy free, free of refined sugar, and healthy. I love the way the cream on top retains it coolness from being in the fridge, and the crust is just super yummy. Together they are a real hit! :) This recipe is adapted from the Raw Pecan Torte with Chocolate Ganache at Vegetarian  Cooking Made Easy. She's got lots of good recipes, so bookmark Yummy Vegetarian Delights and go check her out. :) On to the yummy recipe...

For the crust you will need:
2 cups raw walnuts
5-7 pitted dates
1 cup shredded coconut (I used Let's Do Organic's dried coconut.)
@ 3 tsp cocoa powder (I usually use Trader Joe's)
@ 1/4 cup coconut oil (can add a little more if you need to for blending purposes)
1/2 tsp. himalayan salt (adds an important flavor element)

For the filling you will need:
2 cups raw cashews soaked overnight
@ 2 tsp. cocoa powder
1/2 cup coconut oil
1/4 cup maple syrup (or liquid sweetener of your choice)

I use the Ninja to blend the ingredients. First blend the crust ingredients and press into a pie pan. Then prepare your filling ingredients (in a clean appliance) and  smooth over top of crust. If you want to serve right away, you may want to stick it in the freezer for about 15 minutes to get nice and chilled. Otherwise, keep in fridge, but it probably won't last long! :) 

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