This easy gluten free, vegan, & sugar free chocolate coconut pie has a date sweetened chocolate macaroon base, simple ganache filling, and a topping of sweet fresh strawberries.
A quick house note before I get into the recipe! The garden is coming along well, drywall is getting up, we have a plumber coming on Wednesday (!), and the electrical still isn’t 100% done. The kitchen is mostly in barring a couple electrical bits and bobs but we have a working stovetop, oven, and sink, and that’s all you really need. I’m heading to Oldenburg for a couple weeks after Easter, and I’m sure Graham will get a lot done while I’m gone, too.
If you’ve been following this blog for a while, you know I have a thing for coconut milk ganache. And a thing for chocolate tarts or pies without tops. What can I say, everyone loves chocolate! Unlike some of the other gluten free pies/tarts I’ve shared, this one doesn’t use any oat flour. It’s a date sweetened coconut macaroon base, with a little cocoa tossed in, and it’s very good. It’s also totally grain free and this recipe is ‘pegan’ i.e. vegan and paleo, which is a thing.
This is about as simple as you can get for a dessert, with a press in base and pour in filling – it would be possible not to bake the base but I think it tastes much better and holds together more effectively when baked. The date mixture is blended up in a food processor, or mashed with a fork if you have a strong arm and soft dates. Mix it with the coconut, press it into a springform, and bake. That’s it!
Once the base is cool, the ganache is poured in and it goes in the fridge to set up. I recommend making the whole chocolate coconut pie the night before you plan on serving it so that it has plenty of time to set, and then top with be berries right before eating. If the fruit sits there too long the filling will soften. If you photograph the tart directly over a warm radiator, that’ll also make the filling soften, and that’s why there isn’t an individual slice photo here.
A note about the ganache. I like to use a whole can of full fat coconut milk, water too, for this recipe. But make sure you’re familiar with the brand you’re using and know that it has a high cream to water ratio. If there’s quite a lot of water in there, remove a couple tablespoons of it – you want about 65/35 or higher cream to water. If it’s less than that, the filling will be too loose and won’t cut well.
The tart is quite rich, so if you want to cut that a bit, serve it with some nondairy yogurt. Small slices will do you here.
I know it’s a titch early for strawberries, and these were imported from Spain, but they’ll be in season properly soon enough. Even the imported strawberries here are good, which I definitely can’t say for what you get in Manitoba in April. If you have some, here are some more strawberry recipes!
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Chocolate Coconut Pie with Strawberries
This easy gluten free, vegan, & sugar free chocolate coconut pie has a date sweetened chocolate macaroon base, simple ganache filling, and a topping of sweet fresh strawberries.
Ingredients
- 130 grams / 1/2 cup soft dates
- 2 tablespoons coconut oil
- 1 teaspoon pure vanilla extract
- 2 tablespoons cocoa powder
- 1/4 teaspoon sea salt
- 3 tablespoons nondairy milk (oat, almond)
- 150 grams / 1 1/2 cups unsweetened shredded coconut
Coconut Chocolate Ganache
- 400 ml / 1 can full-fat coconut milk*
- 100 grams / 1 bar dark chocolate, finely chopped
- 1 teaspoon pure vanilla extract
Strawberry Topping
- 150 grams / 2 cups strawberries, halved
- 1 teaspoon maple syrup or honey
- Pistachios and shredded coconut
Instructions
- Preheat the oven to 190C / 375F. Line the base of a 20cm / 8in springform pan and grease the sides with coconut oil.
- In the base of a food processor fitted with the blade attachment, blend the dates, coconut oil, vanilla, cocoa, and salt until a smooth paste forms. Add the milk and pulse until combined.
- Place the shredded coconut into a large bowl, and use your hands to combine with the date mixture. Press this into the prepared pan, as evenly as possible, with 2cm high walls.
- Bake the macaroon base for 15-17 minutes, then remove from the oven and cool for 10 minutes in the tin before removing the sides and cooling fully on a rack.
- Pour the ganache filling into the cool base. Refrigerate for at least four hours, or until fully set. Top with the strawberries and serve immediately.
Chocolate Coconut Ganache
- Place the chocolate into a heatproof bowl. Heat the milk (both cream and water) in a small saucepan over medium heat until it reaches a low simmer, then pour over the chocolate. Let it sit for about a minute, and then whisk until fully combined and very smooth.
Strawberry Topping
- Place the strawberries in a bowl and mix with the maple syrup or honey to coat. Arrange over the set tart, and top with a small handful of pistachios and a sprinkle of coconut.
Notes
* It's important here to choose a coconut milk brand you know has a high ratio of cream to water - see above for more on that. If you're not sure, then scoop out the cream first.
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