Chocolate Cream Pie





Yield 16 Pie Slices

Coconut Filling:

**If you like this sweeter, use 4 full dropper squirts and if you like the sweetness more mild you can use 2.  If you don't want added sweetness, you can avoid using the stevia all together.

Grain-Free Crust:

Coconut Whipped Cream:


Step #1:  In a medium bowl, mix shredded coconut, coconut flour (optional), chia seeds, hemp seeds, and butter (or coconut oil).

Step #2:  Spread and form mixture into a pie pan. Place in freezer for 15-30 minutes for the crust to firm.

Step #3:  In a saucepan over medium heat, add coconut milk and coconut cream, bring to a boil and stir until lumps are gone.

Step #4:  Once boiling, reduce heat to a summer and sprinkle in gelatin. Continue to stir for about 10 minutes until thickened.

Step #5:  Remove from heat and stir in or stevia (or other sweetener), raw cacao and sea salt to make a chocolate coconut batter.

Step #6:  Pour the chocolate coconut batter over crust and refrigerate for 3 hours or over night.

Step #7:  In a medium bowl, make the whipped cream by adding coconut cream, raw cacao, chocolate stevia and sea salt together and mix until whipped.

Step #8:  Top the pie with whipped cream and sprinkle raw cacao or cinnamon on the top to make it look like the images here and enjoy!


***The nutrition info for this recipe is based on the linked ingredients above***

**Nutritional info does not include optional ingredients. ***

Courses Dessert

Nutrition Facts

Serving Size 1 slice

Amount Per Serving

Calories 190

% Daily Value

Total Fat 19 g


Total Carbohydrates 5 g


Dietary Fiber 1.5 g


Sugars 0.5 g

Protein 2 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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