Dairy Free Chocolate Coconut Cream Pie Recipe By Tasty

Steps:

• Preheat oven to 350°F (180°C).
• In a food processor, pulse rolled oats until finely ground.
• Add almonds and blend until finely chopped. Add unsweetened coconut flakes and salt. Pulse a few times.
• Add melted coconut oil and maple syrup until combined.
• Pour pie mixture into a greased 9x9-inch (23x23-cm) pie dish, spreading it evenly on the bottom and sides.
• Poke the crust with a fork several times. Bake for 20 minutes.
• For the filling, add the avocados, coconut cream, cocoa powder,coconut milk, maple syrup, and salt to a blender and blend until smooth.
• Pour mixture into the cooled crust and spread an even layer.
• Place in the refrigerator for 4 hours or overnight.
• For the coconut whipped cream, add the thick part of the coconut milk to a bowl. Using an electric mixer, beat the coconut milk until fluffy.
• Add vanilla extract and maple syrup and beat until well combined. Chill until ready to serve.
• Top with toasted coconut flakes.
• Enjoy!

Steps:

• Grease an 8-inch (20 cm) tart pan generously with coconut oil.
• Add the almonds, cashews, dates, coconut, coconut milk, vanilla, and salt to a food processor and pulse until the nuts are finely ground and the crust starts to clump together.
• Transfer the crust to the tart pan and use your hands to press it into an even layer. Chill in the refrigerator while making the filling.
• Add the avocados, coconut butter, cornstarch, key lime zest, key lime juice, maple syrup, coconut milk, vanilla, and salt to a food processor and blend until smooth and fully combined.
• Pour the filling into the crust and spread into an even layer. Garnish with shredded coconut, if desired.
• Chill for at least 3 hours, or overnight, until the filling has fully set.
• Enjoy!

Steps:

• Bake pie pastry. Cool. , Meanwhile, in a saucepan, combine sugar, cornstarch and salt; stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Beat egg yolks lightly. Stir a little of the hot mixture into the yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from the heat. Stir in butter and vanilla. Pour 1-1/2 cups mixture into small bowl; add coconut to bowl and set aside. , Combine chocolate layer ingredients; blend into remaining mixture in saucepan. Return to heat; cook and stir until mixture begins to boil. Remove from the heat; spread 1 cup over bottom of pie crust. Top with coconut mixture and finish with remaining chocolate mixture. , For meringue, beat egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form. Spread over hot filling, sealing to edges of pie crust. Bake at 350° for 12-15 minutes or until lightly browned. Cool to room temperature; chill several hours before serving.