- Cacao Crust:
- 1 1/4 cup all-purpose flour + extra for rolling
- 1/4 cup Cacao Powder
- 1/4 cup Coconut Palm sugar
- 1/4 rounded tsp kosher salt
- 5 oz Virgin Coconut Oil or unsalted butter-cold
- 4-5 Tbsp Ice water
- 1/3 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp kosher salt
- 5 large eggs
- 2 1/2 cups Chocolate Oatsome
- 12 ounces semisweet chocolate, coarsley chopped.
- 1/2 tsp almond extract or vanilla extract
- 2 Tbsp virgin coconut oil (solid at room temp)
- 1 1/2 cups unsweetened coconut flakes
- 1/4 cup chopped toasted pecans
- 3 Tbsp agave syrup or honey
For the Crust:
1. Add flour, cacao powder, sugar, and salt in a small bowl and mix thoroughly with a whisk. Then transfer to a food processor fitted with the dough blade. Cube the coconut oil or cold butter and add to the flour mixture. Pulse several times until coconut oil or butter is about pea and bean size, variation in size is okay but no smaller than a pea.
2. Turn the food processor to the “on” position and drizzle cold water over the dough mixture through the water hole, as soon as the dough starts to pull together turn the food processor off. You may need to stop the food processor in between and get a spatula to get the flour at the bottom to mix up.
3. Turn the dough out on the counter or cutting board and shape it into a disk. Wrap in plastic and rest in the refrigerator for at least 30 minutes to an hour.
4. Preheat oven 425 degrees.
5. Use this chocolate pie dough as you would a regular pie dough. Roll it out into a circle about 2” larger than your pie dish.
6. Refrigerate dough in the pie dish for 20 minutes.
7. Remove dough from the fridge, pierce the bottom and sides of the dough with a fork to prevent air pockets while baking.
8. Bake for 12-15 minutes or until done.
9. Let cool before filling.
For the topping:
1. Preheat oven to 350 degrees
2. On a small sheet pan spread 1 1/2 cups of coconut and 1/4 cup of pecans and toast in the oven for 6-8 minutes or until coconut is a light golden color.
3. Remove from oven and let cool. Once cool place coconut and pecans into a small bowl and drizzle with agave syrup, stir to coat pecans and coconut till slightly sticky and holds together. This is for the topping of the pie. It is important to prepare this before you start your filling as you will press it into your warm pudding filling.
1. In a medium heat-proof bowl place chocolate, almond extract, and coconut oil and set aside.
2. In a medium saucepan, whisk together granulated sugar, cornstarch, and salt. Whisk in egg yolks, then chocolate oat milk. Bring to a boil over medium-high heat, whisking constantly, then cook 2 minutes more.
3. Remove from heat and pour over chocolate mixture, whisk until chocolate is melted, and all ingredients are incorporated well.
4. Pour filling into the crust; sprinkle with coconut pecan mixture and gently press down into pudding, let stand 15 minutes.
5. Refrigerate until set, at least 2 hours more or overnight.