Chocolate Cream Pie and Coconut Whipped Cream

Chocolate Cream Pie

Got this fabulous recipe from the DrAxe.com site.  Dessert is a delicious opportunity to step back and truly enjoy life. When you are trying to responsibly manage your health and weight, it can feel less like a happy opportunity and more like a moment that throws away all your hard day’s work. But, it is possible to have the best of both worlds. Which is awesome for us!

Being a chocoholic and coconut lover, this recipe is the best combination of cocoa, coconut oil, and coconut milk. You can read more about it on Dr. Axe's site (click on the Chocolate Cream Pie link above).

This chocolate cream pie recipe makes a truly tasty dessert or a yummy alternative to a birthday cake.

Total Time:
Prep & Cooking: 30 Minutes
Chilling: 3 Hours or Overnight

Serves: 8–10

Ingredients:

Crust:
½ cup pecans
½ cup almond flour
pinch of salt
1 tablespoon raw local honey
5 tablespoons coconut oil, melted
Filling:
⅔ cup dark chocolate chips
2 tablespoons butter
1 can full fat coconut milk
⅛ teaspoon salt
3 tablespoons raw local honey
1 teaspoon vanilla extract
¼ cup cocoa powder, sifted
3 tablespoons arrowroot powder, sifted together with cocoa
½ cup coconut shreds
2 egg yolks, beaten
Coconut Whipped Cream (checkout video below)

DIRECTIONS:

1. Preheat oven to 350 F.

2. In a high-speed blender, blend pecans into coarse meal and place in a bowl. Add almond flour, salt, honey and coconut oil, and mix together thoroughly.

3. Press crust mixture into a pie pan and bake for 10 minutes, or until edges start to brown. Let cool on a wire rack.

4. Melt chocolate chips and butter in a double boiler. Stir together, remove from heat and set aside.

5. In a medium pot, heat coconut milk, salt, honey and vanilla over medium high heat, whisking often.

6. Once mixture starts steaming, add cocoa and arrowroot and whisk vigorously until mixture is smooth and thickened, 2–4 minutes.

7. Remove from heat and add chocolate-butter mixture. Stir to combine, and add coconut shreds.

8. Slowly drizzle 1/2 cup of chocolate mixture into egg yolks, whisking constantly so as not to cook yolks. When combined, add this back into the chocolate mixture, stirring constantly.

9. Pour chocolate filling into pie shell, cover with plastic wrap, and refrigerate at least 3 hours or overnight.

10. When ready to serve, sprinkle coconut shreds over the pie and top with coconut whipped cream.


You're also going to want to make the Coconut Whipped Cream, the best homemade whipped cream versus the store bought kind:

Total Time: Overnight
Serves: 2
Ingredients:

1 can full-fat coconut milk
stevia or maple syrup
1 teaspoon vanilla extract

Directions:

1.Allow can of coconut milk to sit in fridge overnight, untouched.

2.In the morning, open the can and scoop out the solid cream on top. Pour the liquid into a different container.

3.Add vanilla and stevia or syrup to taste and use a high-powered hand blender to whip the cream into soft peaks. Serve immediately.