Chocolate coconut pie

Servings: 8-10

This pie is definitely one of my favorite desserts. With a crispy crust, a rich coconut cream and a dark chocolate ganache, this pie has everything to impress your guests!

For the crust

• 1/3 cup of raw almonds
• 10 Medjoll dates
• 1 1/2 cups quick oats
• 1/3 cup unsweetened grated coconut
• 1/3 cup of brown sugar
• 1/3 cup of vegan butter

 

The chocolate ganache

• 3/4 cup of dark chocolate chips or chunks
• 1/3 cup of coconut milk
• 1 tablespoon of coconut oil

The coconut cream

• 1 1/3 cup of coconut milk
• 1/3 cup of cane sugar
• 1/3 cup unsweetened grated coconut
• 1/2 tablespoon vanilla extract
• 1 1/2 tablespoons cornstarch mixed in the same amount of water
• 1 teaspoon agar-agar

Crust preparation

1. Preheat the oven to 350 ° F
2. In a robot, chop the almonds. Add dates, oatmeal, grated coconut and brown sugar and pulse until ingredients are well blended.
3. Add the vegan butter and pulse a few times until it is well incorporated into the mixture.
4. In a pie pan, spread the mixture well and press with your fingers to obtain a uniform and well condensed layer.
5. Bake in center rack for 15 to 18 minutes or until crust is golden brown. Allow to cool to room temperature.

Preparation of the chocolate ganache

1. In a small pot, heat the coconut milk over medium heat.
2. Remove from heat and add dark chocolate. Mix well until chocolate is completely melted.
3. Add the coconut oil and mix again. Spread the ganache over the crust and refrigerate.

Preparation of the coconut cream

1. In a pot, mix all ingredients and bring to a boil.
2. Whisk constantly until the mixture has a thick texture (like a pudding).
3. Refrigerate the mixture. It must be tempered before adding it over the ganache to avoid melting the chocolate layer.
4. Once the mixture is tempered, add on top of the pie and garnish with grated coconut. You could also add some grated dark chocolate, fresh fruit or sliced almonds to decorate the pie.
5. Refrigerate for a minimum of two hours before serving.