Hey guys! So I posted that I was testing a new recipe and a lot of you asked for it already! This No Bake Coconut Cream Pie is the most delicious vegan no bake pie I’ve ever had!
I love coconut so much and this no bake coconut pie satisfies all my cravings. With a chocolate oatmeal base and a super creamy filling, I’m sure you’ll love it too!
Try this coconut cream pie for a change and I will tell you this: it won’t last 2 hours! Enjoy!
Servings: 10
Ingredients
Base
- 1 cup quick or rolled oats
- 1/2 cup shredded coconut
- 1/2 cup raw nuts I used walnuts and almonds
- 4 pitted dates
- 2 tbsp cocoa powder
- 1/2 tsp vanilla
- 1/4 tsp salt
- 2 tbsp honey or maple syrup
- 1 tbsp soft coconut oil
- 2 tbsp water or as needed
Filling
- 1 can coconut cream chilled overnight
- 1 can full fat coconut milk chilled overnight
- 2 tbsp honey or maple syrup
- 1 tbsp melted coconut oil
- 1/2 tsp vanilla
- 1/4 cup melted white chocolate
Instructions
Base
- In a food processor, process the oats, shredded coconut, nuts, dates, cocoa powder, vanilla and salt until fine.
- Add the honey, coconut oil and water. Process until a sticky dough forms. If dough is not sticky at 2 tbsp water, add a bit more until you can press the sticky mixture with your fingers.
- Press it firmly in a cheesecake or pie pan. Refrigerate while you make the filling.
Filling
- Take the coconut cream and milk cans from the fridge and open them upside down. The water should be on top and a solid white mass in the bottom (cream and milk). Discard the water (you can use it in smoothies) and only use the white creamy part from both cans.
- Mix the creamy part of the coconut cream and milk with honey, vanilla, melted coconut oil and melted white chocolate. Add more honey if you want it sweeter.
- Pour over the prepared base (crust) and spread evenly. Refrigerate for at least 1 hour before slicing.
Tried this recipe?Let us know how it was!