Pure Joy Planet

Chocolate Cream Pie | Keto + Vegan

Chocolate Cream Pie | Keto + Vegan
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  • Crust: 2 1/4 cups dried coconut, 2 1/4 cups dried walnuts, 2 Tbsp melted virgin coconut oil, 1/16 tsp. cayenne, 1/8 tsp. mineral salt
  • Filling: 1 cup water, 10 oz. flesh by weight or 2 ½ ripe avocados (medium-ish), 1/2 cup coconut milk from can, 1 cup coconut sugar or erythritol (keto), 3 Tbsp. soy lecithin, 1 tsp. vanilla extract, 20 drops Caramel Essence Medicine flower, 1/2 tsp. mineral salt, 1 cup cacao powder plus more if needed, 3/4 cup virgin coconut oil
  • MERINGUE TOPPING: 4 Tbsp. agar-agar paste, 1 cup coconut milk, 1/2 cup water, 2 Tbsp. erythritol or 1 tsp. pure stevia powder, 1/2 tsp. mineral salt 10 drops vanilla essence OR 1 1/2 tsp. vanilla extract, 2 tsp. soy lecithin, 1/2 cup virgin coconut oil – melted, 2 Tbsp virgin coconut oil (in addition to above)
  • AGAR-AGAR PASTE 2 cup boiling hot water, 2 Tbsp. agar-agar powder
Chocolate Cream Pie | Keto + Vegan


  1. CRUST: Powder the coconut first in a dry blender.
  2. Puree everything in a food processor until smooth.
  3. Press into 2 glass pie plates.
  4. Freeze while making crème topping and filling.
  5. FILLING: Blend all filling ingredients until smooth.
  6. Pour into the prepared crust and smooth out with a flat spatula. Put in the refrigerator or freezer to set up (1-2 hours).
  7. Once set, pipe the meringue on the pie using a pastry bag and the biggest star tip you can find.
  8. Top using a chocolate bar and a knife or peeler to make shavings.