Cacao and Coconut Cream Pie

Cacao and Coconut Cream Pie | Healing and Eating

 

Aren’t these tulips beautiful! Shameer got them for me for my birthday yesterday. We’re having a little house party today and I made a cacao and coconut cream pie. It’s gluten and dairy free, and the only sweetener is with whole dates. (Although I did use a lot of them) If you are watching your sugar just reduce the amount of dates and amount of cacao powder. I used a lot of both because I like the bitter flavor of dark chocolate and wanted that flavor to stand out, but I had to balance it out with a lot of dates so it would be sweet enough to serve to a group of people expecting dessert.

Cacao and Coconut Cream Pie
 
Prep time
Cook time
Total time
 
Serves: 8 slices
Ingredients
  • 30 medjool dates
  • 1 cup of cacao powder
  • 1 14 oz can of coconut cream
  • 1 cup of light coconut milk
  • 1 tbsp of great lakes gelatin
  • ¼ cup of water
Instructions
  1. Prebake a pie crust 15-20 minutes at 350 degrees fahrenheit. I like the Paleo Pie Crust from Elana's Pantry.
  2. Blend dates, cacoa powder, coconut cream, coconut milk in Vitamix.
  3. Dissolve gelatin in water slowly. Heat it over the stove until you see steam, don't boil or you will destroy the gelatin.
  4. Mix mixture from blender into pot with gelatin. Pour into pre-baked pie crust and refrigerate until solid. I would give it a couple hours at least.

This is in the Sunday Social Blog Hop.

6 thoughts on “Cacao and Coconut Cream Pie”

  1. Wow… this looks so good! I'm going to have to make this for my husband (who's always looking for 'legal' sweets) – I think he'd love it. Thanks for sharing it on The Sunday Social.

Leave a Reply

Your email address will not be published. Required fields are marked *