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Monday, May 28, 2012

Chocolate Coconut Cream Pie (Vegan and Gluten-free)

Rich and decadent, yet free of eggs, dairy and refined sugar.  This makes a perfect summer dessert, along with fresh, seasonal berries.


Filling

85g creamed coconut (half a box), chopped
1/2 cup boiling water
1 cup coconut sugar
2 oz dark, unsweetened chocolate, chopped
1/4 tsp sea salt
340g silken tofu, drained

Pour boiling water over creamed coconut and coconut sugar and stir until dissolved. Place mixture with chopped chocolate in a heat-safe bowl set over simmering water until chocolate melts. Stir in salt and whisk until smooth. Let cool. Place tofu in food processor and process until smooth and creamy. Add chocolate mixture and process until smooth.

Crust

2 cups large flake oats (gluten-free if you need to avoid gluten)
2 cups pecans
1/4 cup coconut oil, softened
2 tbls agave syrup
1/4 tsp sea salt

Place pecans in food processor and pulse until finely chopped.  Add all other ingredients and pulse until mixture holds together.  Press firmly into the bottom and sides of springform pan.  Bake in the oven at 350F for 10 minutes, until golden.  Let cool and then pour in filling.  Refrigerate until firm.  Keeps in the fridge for 4-5 days (if it lasts that long!).

This was an even bigger hit with everyone than I expected. The whole thing disappeared in 3 days!!

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