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I'm Michelle, and I'm the photographer and recipe developer behind Plant and Sprout. I'm a full time literature student, and big lover of healthy foods, simple living, and peanut butter. Come say hi!

Chocolate Coconut Cream Pie (Vegan & Gluten-Free)

Chocolate Coconut Cream Pie (Vegan & Gluten-Free)

This post is sponsored by Alter-Eco Chocolate. Find more on https://www.alterecofoods.com.

Alright, this pie is so absurdly delicious and healthy that there’s simply no way to ignore it.

One of my favorite desserts when I was younger (though it’s definitely the opposite of healthy) was the Edward’s Hershey’s Chocolate Cream Pie - come on, I know you know what I’m talking about. That pie was my addiction - it was pre-made, and all you had to do was store it in the fridge and slice it up when the time was right.

And by my standards, any time of day was the right time.

Since this month I promised to keep y’all on your health kick with some healthy and naturally sweetened desserts and treats, I figured a pie was in order. This pie is not only vegan and full of simple, wholesome ingredients, but it’s also gluten-free and sweetened with maple syrup.

So, overall, it’s perfect.

The crust is super simple and bakes in a matter of minutes; it tastes like a chocolate graham cracker crust, if you ask me. The creamy pudding in the center is probably the easiest part of it all; though I warn you not to get scared that there’s tofu in it. I used silken tofu because its extremely creamy, and thickens up really nicely when placed in the fridge for a few hours (or overnight). There’s also some melted chocolate in the pudding (I used Alter Eco 90% dark chocolate, of course) and avocado to make the creamy pudding that much creamier.

Alright, I think I’ve said the word creamy enough times that you get it. Let’s go make some pie.

Chocolate Coconut Cream Pie (v & gf)

INGREDIENTS:

CRUST:

1.5 cups oats

1/4 cup cacao powder

1/2 tsp salt

4 Tbsp maple syrup

4 Tbsp melted coconut oil

FILLING:

1 package (16 oz) silken tofu

1/4 cup cacao powder

1/3 cup maple syrup

1/2 cup melted dark chocolate

1/2 ripe avocado

COCONUT WHIP:

1 can chilled coconut cream

1 5.3 oz cup vegan vanilla yogurt

1-2 Tbsp maple syrup

INSTRUCTIONS:

For the crust, preheat the oven to 350F. In a food processor, blend your oats into a flour. In a bowl, combine all of the remaining crust ingredients until a dough has formed - form the crust into your pie pan, and bake for about 20 minutes. While the crust is baking, in a blender combine your filling ingredients. Get rid of excess water with the silken tofu the best you can before placing into the blender. Make sure your crust has cooled before adding in the pudding filling. As for the coconut whipped cream, whip together your coconut cream, yogurt, and maple syrup until you get the desired consistency. Decorate the pie as you wish, and place into the fridge for at least two hours up to overnight.

I used Alter Eco 90% dark chocolate in the pudding filling - it made it that much more chocolatey and smooth.

I used Alter Eco 90% dark chocolate in the pudding filling - it made it that much more chocolatey and smooth.

Here’s the pie filling before I poured it into the pie crust - super creamy!

Here’s the pie filling before I poured it into the pie crust - super creamy!

I decorated the pie with the coconut whipped cream, chopped chocolate, and coconut flakes.

I decorated the pie with the coconut whipped cream, chopped chocolate, and coconut flakes.

I  highly  recommend allowing the pie to chill overnight before slicing - it holds and tastes that much better!

I highly recommend allowing the pie to chill overnight before slicing - it holds and tastes that much better!

Pure heaven.

Pure heaven.

Bon Apetit!

Bon Apetit!

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