gluten-free. vegan. dairy-free. soy-free.
On Christmas Eve, I was a bit lost on what to make.
I kept throwing around ideas, and everyone kept responding whatever I made would be fine. Fine gave me nothing. I tried pulling a response by giving ingredients: fruit, chocolate, coconut… No such luck. Everything sounded “fine”.
At a loss, I decided on a tried and true chocolate pie. Pies are a Southern staple around the holiday season. Pecan pie. Sweet potato pie. Apple pie. But chocolate pie has always been my preference. No kidding, right?
This is easier to make than it looks. The taste reminds me of hot cocoa with cookies. Hence “cacao” in the title. One family member said it looked like an art. In the end, it was a delicious success.
Though Christmastime has passed, this can be made anytime throughout the year as a decadent treat.
(1) You don’t have to discard and waste coconut liquid excluded in this recipe from coconut milk can. The liquid makes a nice addition to juices and smoothies. Just replace coconut liquid with water ingredient in juice/smoothie recipe.
(2) Maca powder is optional. It is fine to exclude from recipe, but maca lends a nice addition to the taste of cacao.
Coconut Cacao Pie
Decadent gluten-free and vegan no-bake pie made of chocolate and coconut with nut base.
- 2/3 c. cashews
- about 1/2 c. pecans
- 3 soaked and pitted medjool dates
- 3 dashes cinnamon
- 1 can coconut fat (fat only, do not use liquid). I used can of Thai Organic Unsweetened Coconut Milk. (May need to refrigerate coconut can prior to ensure there is a firm portion. Living in warmer climates can cause the milk to be only milk when opening can.)
- 2 T. cacao powder
- 1 T. maple syrup
- 1 t. gluten-free vanilla extract
- 1 t. maca powder (optional)
- 2 T. coconut oil
- 1 T. cacao powder
- 1 T. maple syrup
- In food processor, add nuts and grind into a fine flour.
- Add dates and cinnamon. Blend until well combined. May need to scrape sides between blending.
- In a parchment lined springform pan (I used 6″) add crust dough and press into a pie base without crust sides.
- Store in refrigerator until filling is made.
- In a medium to large mixing bowl, add coconut fat from one can. Coconut fat will be the solidified coconut content usually found on top or bottom of can. Do not add any liquid.
- Beat with hand mixer on low until solid coconut mass becomes broken down into a cream-like substance.
- Add rest of ingredients and blend with hand mixer on low again to incorporate. Will need to be mindful of cacao powder flying out. I usually do this over the sink. Also, use a spoon to add any ingredients not blending well.
- Once combined, pour over crust. In pictures, you can see I did not worry about spreading filling to crust edge. Taking a spoon, smooth filling into a nice shape and place in refrigerator for at least two hours.
- Once filling has firmed in refrigerator for at least two hours, in sauce pan on low, melt coconut oil if not already melted.
- Once coconut oil is melted, remove from eye and add rest of ingredients. Stir.
- Design chocolate sauce atop filling however you prefer. I left some space to make cutting easier, otherwise filling tends to flatten during the cutting process due to a softer texture.
- Place in refrigerator for around 10 minutes so as to allow ample opportunity for chocolate to firm.
- Using a sharp knife (blunt knife sinks topping through filling more readily) cut into sections of four or eight.
- Store in refrigerator in sealed container. Enjoy!