#coconutcrust

Enjoy this rich chocolate pie that is gluten-free and has a tasty coconut crust. Rich chocolate and tropical coconut flavors go well together in this delicious dessert that can be served at any time.

Ingredients: 1 cup shredded coconut. 1/4 cup coconut oil, melted. 1/4 cup cocoa powder. 1/4 cup honey or maple syrup. 2 cups coconut cream. 1 cup dairy-free chocolate chips. 1 teaspoon vanilla extract.

Instructions: Warm the oven up to 175F 350C. Shred the coconut, melt the coconut oil, add the cocoa powder, and mix in the honey or maple syrup until everything is well mixed. Fill a pie dish with the dough and press it into the bottom and up the sides to make the crust. For 10 to 12 minutes, or until just barely golden, bake the crust. Take it out of the oven and let it cool down all the way. Put coconut cream in a saucepan and heat it over medium-low heat until it starts to simmer. Once it's cool, add the chocolate chips and stir them in until they melt and become smooth. Put vanilla extract in the mix. Put the chocolate mix into the coconut crust that has been left to cool. Put the pie in the fridge for at least four hours, or until it's set. Enjoy! Serve cold.

Prep Time: 20 minutes

Cook Time: 12 minutes

Indulge in the flavors of summer with this lower sugar Coconut Summer Berry Crisp Tart. Fresh mixed berries are nestled in a coconut-sweetened filling and topped with a crispy oat and coconut crust, creating a delightful dessert that's perfect for warm weather gatherings.

Ingredients: 1 cup mixed summer berries such as strawberries, blueberries, raspberries. 1/4 cup coconut sugar. 1 tablespoon cornstarch. 1/2 cup rolled oats. 1/4 cup shredded coconut. 1/4 cup almond flour. 2 tablespoons coconut oil, melted. 1 tablespoon maple syrup. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: Preheat oven to 350F 175C. In a bowl, mix the mixed summer berries, coconut sugar, and cornstarch until well combined. Set aside. In another bowl, combine rolled oats, shredded coconut, almond flour, melted coconut oil, maple syrup, vanilla extract, and a pinch of salt. Mix until crumbly. Press the oat mixture into the bottom and up the sides of a tart pan to form the crust. Pour the berry mixture into the crust. Bake for 25-30 minutes, or until the crust is golden brown and the berries are bubbling. Allow to cool slightly before serving. Serve warm or at room temperature, optionally topped with a dollop of coconut whipped cream or a scoop of dairy-free ice cream.

Prep Time: 15 minutes

Cook Time: 25 minutes

Enjoy the delicious mix of fresh strawberries and creamy coconut on top of an almond-coconut crust that is free of gluten and dairy. The flavors and textures in this Strawberry Coconut Tart are just right, making it a great dessert for any event.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup coconut oil, melted. 3 tablespoons maple syrup. 1 teaspoon vanilla extract. 1 cup coconut cream. 2 tablespoons maple syrup. 1 teaspoon vanilla extract. 1 1/2 cups fresh strawberries, sliced.

Instructions: Set the oven to 350F 175C and heat it up. Melt the coconut oil and add it to a bowl. Then add 3 tablespoons of maple syrup and 1 teaspoon of vanilla extract. Mix the ingredients together until a dough forms. Cover the bottom and sides of a tart pan with dough by pressing it into them. For 10 to 12 minutes, or until just barely golden, bake the crust. Let it cool down all the way. It's easy to make fluffy coconut cream. Put it in a different bowl and add 2 tablespoons of maple syrup and 1 teaspoon of vanilla extract. Cover the tart crust with the whipped coconut cream. Put strawberry slices on top of the layer of coconut cream. Put the tart in the fridge for at least an hour before you serve it. Cut it up and serve it cold. Have fun!

Prep Time: 20 minutes

Cook Time: 12 minutes

Indulge in the festive flavors of the holidays with this Vegan Holiday Nog Pie. The creamy eggnog filling pairs perfectly with the coconut and gingersnap crust, creating a delightful dessert for any occasion.

Ingredients: 1 cups gingersnap cookie crumbs. cup shredded coconut. cup melted coconut oil. 1 cups vegan eggnog. 1 cup coconut cream. cup maple syrup. cup cornstarch. 1 teaspoon vanilla extract. teaspoon ground nutmeg. teaspoon ground cinnamon. Pinch of salt.

Instructions: Warm the oven up to 175F 350C. Gingersnap crumbs, shredded coconut, and melted coconut oil should all be mixed together in a bowl. Put the dough on the bottom and up the sides of a 9-inch pie dish. It's time to take the crust out of the oven and let it cool. Vegan eggnog, coconut cream, maple syrup, cornstarch, vanilla extract, nutmeg, cinnamon, and salt should all be mixed together in a saucepan over medium-low heat. For another 5 to 7 minutes, or until the mixture gets thicker, keep whisking it. Put the eggnog mix into the crust that has been left to cool. Put the pie in the fridge for at least four hours, or until it's set. If you want, you can serve it cold and top it with extra shredded coconut or a sprinkle of nutmeg.

Prep Time: 20 minutes

Cook Time: 10 minutes

This gluten-free pumpkin layered dessert is a creamy and delicious treat perfect for fall or anytime you're craving a taste of pumpkin goodness. With a coconut graham cracker crust and a creamy pumpkin filling, it's sure to become a favorite.

Ingredients: 1 can 15 oz pumpkin puree. 1 cup coconut cream. 1/2 cup maple syrup. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 2 cups gluten-free graham cracker crumbs. 1/2 cup melted coconut oil. 1/4 cup brown sugar. 1 cup whipped coconut cream for topping. Optional: cinnamon sticks and mint leaves for garnish.

Instructions: In a mixing bowl, combine gluten-free graham cracker crumbs, melted coconut oil, and brown sugar. Press the mixture into the bottom of a 9x13 inch dish to form the crust. In another mixing bowl, whisk together pumpkin puree, coconut cream, maple syrup, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until smooth. Spread the pumpkin mixture over the crust evenly. Chill in the refrigerator for at least 4 hours or until set. Before serving, top with whipped coconut cream. Garnish with cinnamon sticks and mint leaves if desired. Slice and serve chilled. Enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

Indulge in the creamy decadence of this vegan cheesecake featuring a luscious coconut crust and a tangy passionfruit topping. It's a delightful dessert that's both refreshing and satisfying, perfect for any occasion.

Ingredients: 2 cups raw cashews, soaked overnight. 1/2 cup coconut cream. 1/2 cup coconut oil, melted. 1/3 cup maple syrup. 1/4 cup lemon juice. 1 teaspoon vanilla extract. 1 cup shredded coconut. 1 cup pitted dates. 1/2 cup passionfruit pulp.

Instructions: Set the oven to 350F 175C and heat it up. Shred coconut and pit dates in a food processor until a sticky dough forms. Press the coconut-date mix into the bottom of an 8-inch springform pan that has been greased to make the crust. Soaked cashews, coconut cream, melted coconut oil, maple syrup, lemon juice, and vanilla extract should all be put into a blender. Mix until it's creamy and smooth. Cover the crust in the pan with the cheesecake mix. Put it in the oven for 30 to 35 minutes, or until the edges turn a little golden and the middle is set. Let the cheesecake cool all the way down, then put it in the fridge for at least 4 hours or overnight to get firm. Spread passionfruit pulp on top of the cheesecake after it has been chilled.

Prep Time: 20 minutes

Cook Time: 35 minutes

With these bars, you can indulge in the delectable combination of peanut butter, coconut, and cheesecake. Creamy peanut butter and cheesecake layers on a coconut-graham cracker crust with a chocolate drizzle.

Ingredients: 1 cup peanut butter. 1 cup shredded coconut. 1 cup graham cracker crumbs. 1/2 cup melted butter. 8 oz cream cheese. 1/4 cup powdered sugar. 1 tsp vanilla extract. 1 cup heavy cream. 1/2 cup chocolate chips.

Instructions: In a bowl, mix shredded coconut, graham cracker crumbs, and melted butter to create the crust. Press into a lined baking pan. In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Spread the peanut butter evenly over the crust. Pour the cream cheese mixture on top of the peanut butter layer. Sprinkle chocolate chips on top. Chill the bars in the refrigerator for at least 4 hours or until set. Once set, cut into bars and serve.

Prep Time: 20 minutes

Cook Time: 0 minutes

Use almond and coconut flour to make this Perfect Keto Pie Crust. It's gluten-free and low in carbs, so it's great for any keto-friendly pie recipe.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 teaspoon salt. 1/4 cup melted coconut oil. 1 large egg.

Instructions: Warm the oven up to 175F 350C. Put almond flour, coconut flour, and salt in a bowl and mix them together. Add the egg and melted coconut oil, and mix until everything is well mixed and a dough forms. Cover the bottom and sides of a pie dish with dough that has been pressed into it evenly. For 10 to 12 minutes, or until just beginning to turn golden brown. Take it out of the oven and let it cool before adding the keto pie filling of your choice.

Prep Time: 15 minutes

Cook Time: 12 minutes