Raw Vegan German Chocolate Pie
You can always count on the incredible flavors of pecans, chocolate, and coconut, and this raw vegan german chocolate pie delivers the perfect combination. Dairy-free.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 7" pie
- Category: Pie
- Method: Raw
- Cuisine: Dessert
Ingredients
Crust:
- 1½ cups unsweetened shredded coconut
- 1½ cups raw pecans
- 4 tbsp coconut oil, liquified or very soft {but not hot}
- 1 tsp pure vanilla extract {or ⅛ tsp raw ground vanilla bean}
- 4 tbsp liquid sweetener of your choice {I used maple syrup}
- ¼ cup cocoa powder {or raw cacao powder}
Chocolate Layer:
- ½ cup coconut oil, liquified {not hot}
- ¼ cup cocoa powder {or raw cacao powder}
- 3 tbsp liquid sweetener of your choice, at room temperature
- 1 tsp pure vanilla extract
- dash of salt
German Chocolate Topping:
- ¾ cups chopped pecans
- ¾ cups unsweetened shredded coconut
- 1 tsp pure vanilla extract
- 4 tbsp liquid sweetener of your choice
- 2 tbsp coconut oil, liquified {but not hot}
Instructions
- Place all crust ingredients in a food processor and process until mixture is well-combined and sticky. Transfer into a 7" tart pan with removable bottom {or any dish of similar size; a springform pan can work well here}. Form the mixture into a pie crust by pressing it down with your hands until it's even all around the edges and the bottom is flat. Place the pan into the freezer to firm up while working on the next step.
- Place all chocolate layer ingredients into a glass bowl and stir the mixture until everything comes together into a uniform liquid chocolate substance {keep stirring until all lumps are dissolved!}. Pour this mixture into the prepared pie crust and place the pie back into the freezer to firm up while working on the next step.
- Place all topping ingredients into a mixing bowl, and mix everything to combine. Once the chocolate layer in the pie is firm {should firm up within about 10-15 minutes of being placed in the freezer}, spread this topping mixture on top evenly. Place pie in the fridge and allow it to set about an hour. For a smooth consistency, bring to room temperature prior to serving {let sit at room temp for about 15-20 minutes} {pie will keep it's shape well at room temp unless it's extremely hot where you are, in which case keep chilled}. The pie can also be enjoyed right out of the fridge, though the chocolate layer will be firm. Enjoy!
Notes
For an un-raw upgrade variation, feel free to first lightly toast the pecans and coconut for the topping ingredients to play up the flavors in this dessert even more.
Another variation suggestion: mix in a little bit of whipped coconut cream into the topping for a more traditional moist topping. I skipped this step personally and was quite content, but I thought I'd offer that option in case you love the traditional moist goodness of a German Chocolate Cake topping. Just whip the coconut cream with the sweetener, vanilla, and coconut oil prior to mixing in with the remaining ingredients.
Note: when working with the chocolate filling layer, make sure your ingredients are at room temp {if you use cold ingredients the filling will firm up prematurely; if that happens you'll need to re-heat the mixture to liquify the coconut oil and then stir everything to combine}.
Double for a 9-10" pie.