Chocolate Coconut Pie

 

 It’s nearly Easter! I don’t celebrate in a religious sense. It’s all about the chocolate for me 🙂

For about 12 months I have wanted to make a chocolate pie. Not sure why it took me so long really?!

The base of this pie is made from chickpeas. I’ve made biscuits so I figured a pie crust would work, it did!

Base;

400g can chickpeas, rinsed and drained very well

150g coconut butter

1 tsp vanilla extract or bean paste

50g stevia (I always use natvia icing mix)

Put everything in a food processor until it’s a kind of ‘dough. Won’t take long. 

Using your fingers press dough around base and sides of a greased and lined(very important) springform tin. 

Bake in a 220 degree C oven for 15 mins. 

Filling;

400ml coconut cream – full fat

150g dark chocolate

75g stevia

10g cacao powder

1 tsp vanilla extract/bean paste

4 egg yolks

Melt chocolate. 

Put rest of ingredients in a food processor. Turn on and combine very well, then pour chocolate in with it still running. 

Pour into base. Turn oven down to 160 degreesC and bake for about 45-60 mins. Until base is golden and the filling has only just firmed up in the centre. 

Remove from oven. Sprinkle shredded coconut on top. Allow to cool 30 mins in springform cake tin. 

Remove sides of the cake tin and bake again at 200 degrees C for 10 mins. Probably not totally needed but dried out the base so it’s not soggy. 

Cool and refrigerate before cutting and serving. Some whipped coconut cream would be amazing on top!

Serves 8

Per slice;

Calories 298

Far 21.9

Carbs 18.1

Protein 6.4