Dark Chocolate Chiffon Pie Recipe 

Everyone, happy Friday! Today's pie is so much fun. My favourite thing is supporting incredibly talented and creative people, which we are today. I'm excited to tell you about The Sweet Laurel Cookbook, which inspired this chocolate pie.

Ingredient

– FOR THE CRUST – 1/4 cup coconut oil, melted, plus more for greasing – 2 1/4 cups brazil nuts or hazelnut – 3 tablespoons date paste – 1/4 teaspoon Himalayan pink salt – 1/2 cup 100% unsweetened cacao or cocoa powder – FOR THE FILLING – 3 cups full-fat canned coconut milk – 2 teaspoons gelatin powder – 4 large egg yolk – 1/2 cup maple syrup – 1 teaspoon vanilla extract – 2 ounces 100% cacao unsweetened baking chocolate – 2 tablespoons 100% unsweetened cacao or cocoa powder, plus more for topping – 1/4 teaspoon Himalayan pink salt – 4 cups coconut whipped cream – COCONUT WHIPPED CREAM – 2 cans (13.5 ounce) full fat canned coconut, refrigerated overnight – 2 tablespoons maple syrup – 1 tablespoon vanilla extract

Direction

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1

Pre-heat the oven to 350. Coat a 9-inch pie pan with coconut oil. Make crust. Pulse nuts, coconut oil, date paste, salt, and cacao powder in a food processor until a ball forms. 

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2

Press the dough into the pie pan and bake until fragrant and firm, 10-12 minutes. Allow to cool. Make filling. Sprinkle gelatin over coconut milk in a small saucepan. 

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3

Set aside for 5 minutes to soften gelatin. Whisk egg yolks, maple syrup, and vanilla in a medium basin; put aside. Whisk coconut milk and gelatin in a saucepan over low heat until smooth and heated. 

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4

Pour 1 cup of warm coconut/gelatin mixture into the egg yolk mixture and whisk regularly. Return all egg yolk mixture to saucepan and whisk well. 

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5

Add salt, cacao powder, and chopped cacao. Stir regularly while you simmer the mixture for 3–5 minutes until thickened. Place the filling in a basin and refrigerate for 40 minutes to cool but not set. 

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6

Fold 2 cups of coconut whipped cream into the filling, pour it into the crust, and refrigerate overnight or at least 8 hours. 

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7

Sprinkle cacao powder over the pie and top with remaining whipped coconut cream. Serve now or refrigerate for 2 days.

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No Bake Greek Yogurt Fruit Tart Recipe 

also see

also see

White Scribbled Underline