You can’t go wrong with a chocolate dessert, and even better when it has a hint of coconut in it. The perfect summer dessert! You just melt some dark chocolate in to some coconut milk, pour it in to some homemade pie pastry (or use shop bought to make this an even easier 3 ingredient chocolate pie) and then bake. This Chocolate Pie is seriously delicious.
You should always be a good party/BBQ/dinner guest and offer to take something round to contribute to the table. If you are in charge of dessert, then take this Chocolate Pie to wow everyone at the table with. It’s so easy to make, tastes super indulgent, and guaranteed to please. Everyone likes chocolate, right?
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I must admit, this Chocolate Pie did not turn out exactly how I thought it would do, but that definitely isn’t a bad thing. Different is not bad – it’s just different. I was hoping it would set quite hard, like a chocolate truffle consistency, but it’s not as solid as that. Despite not being how I thought it would, it is still absolutely delicious. It kind of has an almost custard texture (although more solid) – but in a really good way.
Today is National Coconut Cream Pie Day and whilst this isn’t your traditional coconut cream pie, it has chocolate in it so that makes it 6.7 times better (that’s not an official statistic, but I think it should be). Now, I am not even going to try and convince you that this is healthy. Apart from the fact that a little bit of what you want every now and then is good for your mental health, and mental health is just as important as physical. As it is Eat What You Want Day on May 11th, I wanted to share a really easy indulgent dessert that is perfect for sharing.
There is a lot of mixed opinions about coconut milk and I know a lot of people avoid it because it is high in fat. However, the fat found in coconut milk is different because it is mostly in the form of a medium-chain fatty acid which is processed differently to saturated fat from animal products. It is absorbed quickly and is used for energy. Not all fat is the same – so don’t avoid coconut! Fat aside, coconut is full of fibre and vitamins E and C.
This dessert is fairly high in fat, as it does have chocolate in it too, but the pie crust is healthier than the usual type and most chocolate pies are made with cream – so this recipe is definitely an improvement. We have made the crust ourselves, but if you want a dessert that is really easy then get some store-bought short crust pastry and this is then a 3 ingredient Chocolate Pie.
Don’t worry if you aren’t a huge fan of coconut flavour. Despite using the coconut milk in this, it has just a hint of coconut to it – it really is all about the dark chocolate. If you want to take the coconut-ness to the next level, then use coconut flavoured dark chocolate to make this. It’s pretty intensely coconut. We have made 4 mini pies (half a pie is one serving), but you could easily make this as one big pie and use the pastry for one pie dish instead of 4 little ones.
Here is how to make this Chocolate Pie
One: Put the water and dates in a food processor and blend.
Two: Put the flour and salt in a bowl. Cut the butter into cubes and add to the flour.
Three: Mix the flour and butter with your fingers until it becomes a breadcrumb consistency.
Four: Add the yogurt, egg and date syrup to the flour and mix with a fork.
Five: Then mix with your hands until a dough is formed.
Six: Put the dough on a flour dusted surface and knead for a few minutes. Roll to about 20inch/50cm diameter.
Seven: Cut in to circles just larger than the diameter of your pie dish. Grease the pie dishes and gently press the pie dough into them.
Eight: Blind bake the pie crusts for 10 minutes at 200C/400F/Gas 6.
Nine: Meanwhile, pour the coconut milk into a pan and add the broken up bits of dark chocolate and vanilla.
Ten: Heat on low until it melts, stirring constantly.
Eleven: Pour the chocolate mixture into your pie crust. Put in the oven at 200C/400F/Gas 6 for 30 minutes.
Twelve: Take out of the oven and allow to cool and then put in the fridge for a few hours before serving. Sprinkle some almonds or coconut on top before serving (optional).
- 210 g Whole wheat flour
- 60 g Butter
- 2 tbsp Greek yoghurt
- 0.5 tsp Salt
- 1 Egg
- 4 Pitted dates
- 5 tbsp Cold water
- 400 ml Coconut milk (full fat, not light)
- 200 g Dark chocolate
- 1 tsp Vanilla
- Put the water and dates in a food processor and blend.
- Put the flour and salt in a bowl. Cut the butter into cubes and add to the flour.
- Mix the flour and butter with your fingers until it becomes a breadcrumb consistency.
- Add the yoghurt, egg and date syrup to the flour and mix with a fork.
- Then mix with your hands until a dough is formed.
- Put the dough on a flour dusted surface and knead for a few minutes. If this is still fairly sticky, add some more flour. Roll to about 20inch/50cm diameter.
- Cut in to 4 circles of 4inch/10cm (this is the size of the mini pie dishes I used) and add to your greased pie dishes. *See notes below for cutting the dough to size.
- Blind bake the pie crusts for 10 minutes at 200C/400F/Gas 6.
- Meanwhile, pour the coconut milk into a pan and add the broken up bits of dark chocolate and vanilla.
- Heat on low until it melts, stirring constantly.
- Pour the chocolate mixture into your pie crust (there might be some left over that won't fit in, so pour this into little glasses and put in the fridge for a mini chocolate fix). Put in the oven at 200C/400F/Gas 6 and cook for 30 minutes.
- Take out of the oven and allow to cool and then put in the fridge for a few hours before serving. Sprinkle some almonds or coconut on top before serving (optional).
- Depending on the size of the pie dishes you are using, you will want to cut your pastry in to a circle just larger than the diameter of the dish