Coconut chocolate pie

Name: Coconut chocolate pie
Cuisine: American
Ingredients: 1 cup Walnut halves; 1 tsp ground cinnamon; 1/4 cup Medjool dates, pitted (about 4); 1 pinch of salt; 1 cup Coconut cream; 1/2 cup Medjool dates, pitted (about 6); 85 grams Dark chocolate; 1/4 cup Coconut oil; 2 tsp vanilla extract

Jonny1 @cook_2853305

Auckland, New Zealand

Coconut chocolate pie

Jonny1 @cook_2853305

Auckland, New Zealand

Saved

Ingredients

Crust
1 cupWalnut halves
1 tspground cinnamon
1/4 cupMedjool dates, pitted (about 4)
1 pinchof salt
Filling
1 cupCoconut cream
1/2 cupMedjool dates, pitted (about 6)
85 gramsDark chocolate
1/4 cupCoconut oil
2 tspvanilla extract

Saved

Steps

1

To make the crust, in a food processor with an “S” blade, puree the walnuts, dates, cinnamon, and salt for about 20 seconds or until very fine. Transfer to a pie dish or two 10cm spring form tins. Rinse the food processor.
2

Heat the coconut cream slightly in the microwave for 45 seconds.
3

Add the coconut cream, dates, chocolate, coconut oil, and vanilla to the food processor and puree for 1 minute or until the filling is dark and completely smooth.
4

Pour the filling over the crust and chill to set in the fridge for 2-3 hours. When ready to serve top with whipped coconut cream and enjoy.