Birthday time! Not mine though, it’s my niece Chloe’s second birthday so me and the boy are heading over for a little party and some cake with gifts in hand. I’ve just realised not only did I miss her actual birth, I missed her first birthday too, oh the guilt! You guessed it I was outta the country, I suppose you can’t make everything all of the time especially when you can’t seem to stay still for too long! Anyway, I’m here for her second which is the main thing and armed with Peppa Pig paraphernalia and more importantly – chocolate coconut cream in an almond and oat crust. Ummmm. Oh, and the strawberry sauce of course. It’s all a bit of a mouthful, but a delicious one at that!
Sheer peer pressure is the reason I made this. Well maybe that’s not 100% true but there was a lot. It was my Sister and Mum, they saw this chocolate cream pie and fell in love at first sight! I kinda saw their point so I said I’d make it and what a good decision that was because it’s amazing. Of course, I wanted some for myself and of course I ate the first slice. I said I’d bring the pie to the party for communal tasting but I didn’t mention there’d be a cheeky slice missing! Ooops, I’m sure no one will notice. This may be one for the adults but we’ll see how it goes down with the kiddies, if there’s any left!
Clearly, something this good just had to be inspired by the wonderful blog, ‘Oh She Glows’. The only deviation was to use 200 grams of chocolate rather than the suggested 340 as it just seemed like such a lot! Definitely a good call as the finished pie was still extremely rich and chocolatey, just perfect.
I’m not a technical kinda cook, more a comfort food, make it up as you go kinda girl but this looked so good I just had to try it. I had visions of a crumbling crust and a floppy innards ‘cos for some reason I don’t trust myself with pie crusts or things that have to set. However, I’m pretty inspired because this worked out so well, the crust set perfectly with the first slice popping out with real ease. Me and my Mum had to hold back from just eating the pie crust alone the aroma was so good. Come to think of it I had to try really hard not to drink the coconut cream before filling the crust too. I’m glad I didn’t because the chocolate cream set to perfection and had the dreamiest, richest and creamiest of flavours, decadent stuff. The oat and almond crust makes this absolutely gluten free and the coconut cream, vanilla & vegan chocolate make for a simple, healthy and dairy free filling. Miles tastier than any other chocolate pie I’ve ever had and it’s 100% void of wheat and dairy – yes it is possible and here’s the proof.
Although the process looks full on, it’s in fact very simple and can be whipped up in no time. 15 minutes baking, 2 hours in a freezer and you’re done, just don’t forget to take it out! I had no problem here, I couldn’t get the thought of eating this chocolate coconut pie outta my head let alone forget about it!
Chocolate coconut cream pie
3/4 cup almonds
1/2 cup oat flour
1/2 teaspoon salt
1/4 cup coconut oil
1 tablespoon maple syrup
1 cup oats
1 can coconut milk, chilled overnight
200 grams dairy free milk/dark chocolate, broken
1 teaspoon vanilla extract
500 grams strawberries
1 teaspoon cornstarch
2 tablespoons maple syrup
i teaspoon vanilla extract
Preheat the oven to 175 ºC + grease a 12′ pie dish. Place almonds in a blender & pulse to a bread crumb texture. Add the remaining crust ingredients (apart from whole oats) & pulse until a dough forms. Now add the oats & pulse so that the oats are fine but retain some texture. The dough should stick together when squeezed between your fingers. Process for longer if this is not the case.
Sprinkle the crust mix into the pie dish evenly. Starting from the middle, push down firmly with your fingers until the pie crust is compact. The more compact, the better.Prick with a fork 5 times & bake for 15 minutes. Remove after baking & allow to cool.
To make the sauce, mix the cornstarch with some water to form a paste & place in a small pan. Add the remaining sauce ingredients & simmer for 5 minutes.
Remove the coconut cream from the can taking care to separate the cream from the water. Add cream & chocolate to a pan over a low heat, stir until nearly dissolved. Take off the heat & pour into the pie crust. Transfer to the freezer for 2 hours or until set. Keep chilled & serve with the compote. Pie can be frozen for up to a week.Enjoy.