Chocolate Coconut Cream Pie (Vegan & Gluten Free!)

Here is a healthy, vegan and gluten free recipe for a chocolate coconut cream pie. The crunchy chocolate crust associated with the silky pudding center are to die for! Thanks to our friend Plant and Sprout for the recipe!





  • 1.5 cups oats

  • 1/4 cup cacao powder

  • 1/2 tsp salt

  • 4 Tbsp maple syrup

  • 4 Tbsp melted coconut oil



  • 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


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.


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