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.
Preheat the oven to 190°C (375°F). Line the base of a 20cm (8 in.) 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 (3/4 in.) 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.