Toasted Coconut Chocolate Cream Pie

Toasted Coconut Chocolate Cream Pie
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Contributor
Toasted Coconut Chocolate Cream Pie
Nasoya

Toasted Coconut Chocolate Cream Pie

What may look like your average chocolate cream pie is so much more. This recipe tastes as indulgent as it looks, but is made with tofu for a healthier, protein-packed filling. Guaranteed to satisfy all sweet-tooth cravings. Recipe courtesy of Nasoya.

8
Servings
97
Calories Per Serving
Deliver Ingredients

Ingredients

For the crust:

  • Coconut oil cooking spray
  • 2 Teaspoons chia seeds
  • 6 Teaspoons water
  • 1½ Cup quick cooking oats (gluten free if desired)
  • ½ Cup flax seed meal
  • ¼ Cup unsweetened shredded coconut
  • ¼ Teaspoon salt
  • ½ Cup coconut oil
  • ¼ Cup warm water
  • 2 Tablespoons agave syrup

For the filling:

  • ½ Cup vegan chocolate chips
  • 1½ Cup silken tofu, such as Nasoya
  • 3 Tablespoons tablespoons agave syrup
  • 1 Tablespoon cocoa powder
  • 1 Teaspoon pure vanilla extract
  • Toasted shredded coconut, fresh berries, and chocolate sauce, for garnish

Directions

For the crust:

Preheat the oven to 350 degrees F. Spray a large pie plate with the cooking spray and set aside.

In a small cup, mix together the chia seeds and water.  Set aside and allow the chia seeds to form a gel, around 5 minutes. In a small bowl combine the oats, flax, shredded coconut, and salt. In another bowl, stir together the coconut oil, warm water, agave and chia seed gel. Combine the dry ingredients with the wet ingredients. Press the mixture into the bottom of the pie plate and place in the oven. Bake until lightly golden, 25 to 30 minutes.

Cool to room temperature.

For the filling:

Melt the chocolate chips, stirring continuously. (To melt, use a double boiler, saucepan, or melt in the microwave.) Add the melted chocolate, tofu, agave, cocoa powder, and extract to a food processor and blend until well combined and “fluffy.” Pour the mixture into the cooled pie crust and refrigerate until set, around 1 hour. Garnish with toasted shredded coconut, berries, and chocolate sauce.

Nutritional Facts

Total Fat
2g
3%
Sugar
9g
10%
Cholesterol
3mg
1%
Carbohydrate, by difference
15g
12%
Protein
6g
13%
Vitamin A, RAE
42µg
6%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
212mg
21%
Choline, total
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
5µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
5mg
2%
Phosphorus, P
133mg
19%
Selenium, Se
1µg
2%
Sodium, Na
59mg
4%
Vitamin D (D2 + D3)
1µg
7%
Water
69g
3%

Coconut Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Coconut Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.