Chocolate-Coconut Pie

chocolaate coconut pieSo, I was craving a coconut cream pie.  Totally random.  And what I ended up creating can only be described by these three letters: OMG.  This pie is soooo good…and rich…a little goes a long way.  This is one of those desserts that even my picky tasters love, including grandmother and teen brother.

Keep in mind, this pie is sugar free, gluten free, and flour free.  The three basic ingredients of this pie are cashews, coconut, and dates…and just a touch of chocolate to top it off.


1/2 cup cashews
1/2 cup shredded coconut
8 medjool dates
1/4 tsp himalyan salt
1 tb coconut flour (optional)

1 cup coconut meat from Thai baby coconuts**
1 1/2 cups raw cashews, soaked for 30 min-8 hrs***
1/2 cup shredded coconut
1/2 cup date paste
1/2 tsp lemon juice
10 drops liquid stevia extract (I used Stevita)
1 tsp pure vanilla extract
coconut water, as needed

Chocolate topping
1 cup date paste
1/4 cup raw cacao powder
1/4 cup melted coconut oil, unrefined


  1. To make crust add all “crust” ingredients to a food processor and process until cashews and dates are finely chopped and well mixed.  Press mixture into a round pie dish covering bottom and halfway up the sides. Set aside.

    pie crust

  2. To make filling add all ingredients, except coconut water to blender.  Blend on high until well mixed.  Add coconut water a needed to blend well.  The less liquid the better.
  3. Pour filling into pie crust.
  4. To make chocolate topping blend all 3 topping ingredients together until well mixed.


  5. Spread chocolate topping evenly on top of filling.  Refrigerate for at least  2 hours.
  6. Slice and serve!



**If you can’t find fresh Thai baby coconuts, substitute shredded coconut.
***You can substitute coconut meat for some or all of the cashews for a lighter texture.

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