Chocolate is a food group in our household.
It’s consumed on a regular basis, and you can find some sort of chocolate in practically every room in the house. Besides the bathroom.
Recently our family has taken an obsession to chocolate coconut water. And by obsession I mean, my husband drank the last bottle this morning and I threw the biggest toddler tantrum EVER.
I’ve always loved the benefits of (plain) coconut water, I’ve just never been able to well…stomach it. Can I get a Amen?!
Then I tried chocolate flavored and i’m assuming you know how this story ends. It’s a great cold or hot & topped w/ whipped cream, yummy in smoothies, and even perfect for sick babies when they don’t seem to want to eat.
And who would have thought it does wonders in a pie?!
We all know Thanksgiving is this week, and when grandma brings out those platters of funeral potatoes, dessert is probably the last thing you should end that meal with. Which is why I really wanted to create something light, fresh, & healthy, but still giving your sweet tooth the satisfaction it deserves.
Don’t EVER leave your sweet tooth hangin’…That just isn’t right.
- (For The Chocolate Crust)
- 1⅛ c. whole wheat flour
- 2 TB. cocoa powder
- 2 TB. coconut sugar
- ½ c. solid coconut oil
- 2-3 TB. cold water
- (For The Filling)
- ¼ c. cornstarch
- ⅓ c. + 2 TB. coconut sugar
- 3 TB. cocoa powder
- 2 c. canned coconut milk (full fat)
- 1 c. chocolate coconut water*
- 3.5 ounces chocolate (I used 85% dark chocolate bar)
- 1 tsp. vanilla
- (For The Coconut Whipped Cream)**
- 1 can full fat coconut place in the fridge overnight (unopened)
- powdered sugar or liquid sweetener
- 1 tsp. vanilla
- chocolate shavings
- *If you can’t find chocolate coconut water, feel free to sub with an additional cup of coconut milk*
- **Feel free to sub with regular fresh whipped cream made from cows dairy too!**
- (For the Crust)
- Add flour, sugar, & cocoa powder to a food processor. Pulse a few times to combine.
- Add in coconut oil, and pulse until find crumbs appear.
- Pulse in 1 TB. at a time of cold water until mixture sticks together when pressed. You don’t want it too dry or too wet.
- Form dough into a disk and wrap in plastic wrap and place in the fridge for 10 minutes.
- Take the dough out and place a sheet of wax paper on your counter. Roll dough out on top of it to a circle the size of your pie pan.
- Life the wax paper and slowly turn it over and place the dough on top of your pie pan.
- Form dough into pie pan. Place a sheet of foil on top and add pie beads or dried beans so the dough keeps it’s shape.
- At 350, Bake in the oven for 20 minutes. Remove foil and bake for an additional 5 minutes. Set aside at let cool.
- (For the Filling)
- Whisk together sugar, cornstarch, and cocoa powder in a sauce pan. Over medium heat, whisk in milk & coconut water. Continue to whisk as the mixture comes to a boil. Whisk for an additional 2-5 minutes longer, until the mixture has thickened to pudding consistency. (Don’t stop whisking! )
- Remove from heat and whisk in chocolate and then vanilla.
- Once melted pour into cooled pie crust.
- Place in the fridge and let harden for at least 2 hours.
- (For the Whipped Cream)
- Remove cans of coconut milk from the fridge. Scoop out the thick cream part ONLY, and not the water on the bottom. Place the cream in a bowl. Add a few TB. of preferred sweetener, plus vanilla and beat for about 5 minutes until fluffy. (Note: By full fat good quality coconut milk. Also, I know that powdered sugar isn’t exactly ‘natural’, but it does help make it more of a whipped texture.)
- Spread on top of pie, top with chocolate shavings, and serve!
Crust recipe adapted from Simply Scratch
Filling recipe adapted from Smitten Kitchen.
The key to making the perfect coconut whipped cream is to buy a really good brand of coconut milk! Don’t skimp on that! Also, don’t be shy when it comes to beating the mixture…Just beat it. Just beat it…
I have to be honest and say that I’ve never been a ‘Pie’ person, but you really can’t go wrong with chocolate crust, chocolate filling, and creamy topping!
All that’s missing is a nice big glass of that last bottle of chocolate liquid gold to help that pie go down…
*A big THANK YOU to Ecos Brand Chocolate Coconut Water for sending me samples of their beverage. It’s incredibly rich, creamy, and can satisfy ANY dessert craving. Let’s not forget that it’s made with COCONUT SUGAR! (My all time fav natural sugar!) Thanks again Ecos! Check them out HERE! (I was not paid to write this post. All opinions are my own.)*