Every night at about 7:30pm my sweet-tooth having husband walks into the kitchen and says: “I need something sweet, what do we have?”
To which my usual reply is: “Jelly”.
Laugh all you want, but we try really hard not to keep any sweets in the house as Jeremiah cannot control his urges. If, for some reason, there are sweets in the house, they wont last a day. It doesn’t matter if there are 3 candy bars or 300, he’ll eat em’ all in one sitting.
Soooo, fast forward to today. We both want something sweet, we don’t want it to be premade or prepackaged and we dont want it to include things like butter, eggs or heavy cream. That is how this recipe came about. Complete and utter sweet-tooth desperation.
We wont lie and say this recipe is “healthy” as it has tons of fat (good fats), sugar and a small amount of chocolate…but we will say that its vegan, and totally delicious.
Hopefully you like it as much as we did!
Chocolate Cream Pie (Vegan)
1.5 cups walnuts
1 Tbsp vanilla extract
12-14 lg. dates, pitted
2/3 cup almonds
2/3 cup coconut flakes
1 tsp coconut oil
1 Tbsp coconut oil
1/3 cup vegan chocolate morsels
2/3 cup coconut milk
4 ripe avocados
2 Tbsp vanilla extract
2/3 cup coco powder
1 pinch cinnamon
1/3 cup brown sugar
1 15oz. can coconut milk (refrigerate overnight)
1 tsp vanilla extract
1/2 cup organic powdered sugar
1/4 cup coconut flakes, toasted
In a food processor, blend the walnuts, vanilla, dates and almonds until a small clumpy dough forms (see photo). Add dough to mixing bowl with coconut flakes, stir to combine.
Grease pie pan using coconut oil. Press crust dough into pie pan and refrigerate.
In a small saucepan over low heat, add the coconut oil and vegan chocolate morsels until melted.
Place melted chocolate morsels into a blender and add coconut milk, avocados, vanilla, coco powder, cinnamon and brown sugar. Blend until smooth and creamy (usually takes about 5 minutes of stirring and blending, depending on ripeness of avocados).
Once chocolate mixture is smooth and creamy, add to pie crust in an even layer and refrigerate for 2-4 hours.
In a mixing bowl, add refrigerated coconut milk-fat only (the milky part of the coconut milk can be saved for a different recipe), vanilla and powdered sugar. Whisk together until desired cream consistency.
Add whipped topping to the top of the pie and refrigerate another 30 minutes.
Before serving, toast remaining coconut flakes in small saucepan until golden brown. Sprinkle toasted coconut flakes over the top of the pie, serve and enjoy!