Chocolate Brownie Coconut Cream Pie

This is healthier version of a chocolate brownie using two secret ingredients to create a delicious fudgy style brownie topped off with a delicious chocolatey cream and berries. An ideal recipe to make ahead of time and serve to a table of guests.

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There are many occasions where I open a can of coconut milk and I’m delighted that there is a thick scooping of coconut cream on top, however, there are also occasions where the delicious thick part of the can isn’t required for my recipe and I scoop it off and I’m left with this thick cream that I’m not sure what to do with it… until now!

I must admit I’d never played around with coconut cream until I came up with this recipe so I’d be wracking my brain for a week or two to think what can I do with that cream?! I cannot throw it away – I don’t throw anything away! But of course, with its high fat content it is perfect for whipping and keeping its form and you can add flavours to it to make it whatever you want. For me, it’s chocolate, always, all the way without a doubt! So eventually I came up with a healthier chocolate pie recipe which is made healthier with a black bean and date brownie base and then this delicious chocolate whipped coconut cream on top with a topping of berries or whatever you have to hand really to add some extra colour and appeal to the eyes.

When I’m buying coconut milk now it is a funny process which me and my partner joke about as we’re both now educated on coconut milk! So let me educate you if you’re not aware like me for many years… if you shake a can of coconut milk and cannot hear any liquid moving inside a) you have a good can of coconut milk b) you will more than likely have a good thick layer of coconut cream on top! Hoorah you’re getting your moneys worth.

I always used to use cans of light coconut milk, but I’ve come to the realisation that these are priced up the same as the full-fat stuff but you’re not getting your moneys worth because light coconut milk is purely coconut milk with a blend of water to make it the water consistency you get from the can. Therefore, if you’re like me and often watch the calories and fat in your foods, then I tend to buy a good quality can of coconut milk and use the coconut cream for something requiring a thicker creamy consistency or a recipe such as this and then I use the liquid for the rest of my recipe and add a little extra water or vegetable stock depending on what I’m making at the time.

Back to the recipe though, first start by making the brownie batter for the base which is nice and easy, simply place all the ingredients (except chocolate chips) in a food processor and combine until smooth and then stir in the chocolate chips until combined. Place the brownie in the oven for about 20 minutes or until firm, remove from the oven and leave to cool and firm up some more.


Whilst your brownie is cooling, make your chocolatey coconut cream by whipping up the coconut cream with an electric whisk until it forms a resemblance of peaks, then add in your remaining ingredients except the berries until fully combined. Spread this onto the brownie once completed cooled, top with fresh or frozen berries and leave to set in the fridge, then cut into 8 equal slices and serve. It can also be stored in the freezer but thaw fully before serving.


Chocolate Brownie Coconut Cream Pie
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Vegan
Cuisine: Dessert
Serves: Serves 8
Ingredients
  • 1⅓ cup cooked black beans
  • ⅔ cup dates, soaked and drained
  • ½ cup oats
  • ½ cup desiccated coconut
  • ½ tsp fine sea salt
  • 2-3 tbsp cocoa powder
  • ¼ cup coconut oil, melted
  • ⅓ cup dark chocolate chips
Topping
  • 1 can full-fat coconut milk (scoop the thick part off the top*) or 150g coconut cream
  • 2 tbsp cocoa powder
  • ¼ tsp vanilla extract
  • 2 tbsp maple syrup
  • 50g berries
Instructions
  1. Preheat oven to 180C/350C/ Gas Mark 4. Line a baking pan with parchment paper.
  2. In a food processor combine all the ingredients, except chocolate chips, until well combined and smooth. Then stir in the chocolate chips.
  3. Spoon or pour the batter into the prepared pan and cook for approximately 20 minutes or until firm to touch. Remove from the oven and leave to cool completely before topping.
  4. Make the topping by whipping the coconut cream with an electric whisk for 5 mintues, then add the remaining ingredients except the berries and whisk until combined.
  5. Spread this mixture evenly with a spatula on top of the completely cooled brownie. Top with berries and serve.
  6. Store in the fridge in an air-tight container for 2-3 days or place in the freezer for longer storage and remove to thaw before serving.


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