Vegan, refined sugar, flour,gluten free!
Wow! Yes, that’s what you guys must have cried on seeing the subheading. Yes, that’s true. This recipe is totally vegan, gluten, refined sugar, and flour-free. It’s a wonder in itself. A chocolate hazelnut crust forms the base and creamy chocolate is filled up to the brim.
Further, this dessert is topped with creamy coconut. So in short, you get the goodness of coconut with the heart taking flavor of chocolate. Don’t wait. Just grab the recipe and make the cake yourself.
Just click on the link below and experience an awesome Vegan Chocolate Coconut Cream Pie!
Chocolate hazelnut crust:
⅔ cup oats
⅔ cup hazelnuts, raw
1 cup shredded coconut, unsweetened
3 tablespoons cocoa powder
¼ teaspoon salt
¼ cup coconut oil, melted
¼ cup maple syrup
Chocolate cream filling:
1 can coconut milk (13.5 oz / 400 ml can), divided
¼ – ½ cup non-dairy milk
⅓ cup arrowroot powder (1.3oz / 35 g)*
⅔ cup cashews (soaked 4-12 hours, rinsed well)
¾ cup maple syrup
⅓ cup cocoa powder
1 ½ teaspoons vanilla extract
½ teaspoon salt
1 tablespoon coconut oil
Coconut whipped cream:
1 can coconut milk (13.5 oz / 400 ml can), refrigerated overnight or ideally ~24 hours
2-3 tablespoons maple syrup
½ teaspoon vanilla extract
Optional – Toasted coconut flakes, for garnish**
To learn how to make this Delightful Vegan Chocolate Coconut Cream Pie: Click Here
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