Halloween week without chocolate is simply a crime. We must fill our quota! Luckily, I have the perfect solution..
After teasing you with this dessert the other week (and seeing you lose your mind over it) I figured I better deliver the goods. I set a lofty goal of making this chocolate pie as friendly to as many different dietary needs as I could. I always love a good challenge in the kitchen; it keeps me on the brink of crazy town.
In addition to being vegan, this pie is also gluten-free, grain-free, and nut-free. A Halloween miracle if you ask me!
It’s also free of self-control because it’s impossible to have any when this pie is near. Obviously.
Halloween chocolate quota fulfilled. Check, check, GULP.
After drowning myself in chocolate, I’m absolutely thrilled with the final result. Plus, now I have a freezer full of chocolate pie for a couple parties we’re hosting this week. [Eric said, “Well that’s if I don’t eat it all first!”]
And of course, let’s not forget HALLOWEEN. Adriana is going as a carrot to balance out the chocolate. I know…she’s going to hate me. But come on, a newborn carrot bunting costume? JUST STOP.
Tip: I had major trouble with the pie crust sticking to the dish in an early trial. Eric saved the day with his genius solution. It involves three strips of parchment paper placed on the base of the dish, and then you cover it with a piece of plastic wrap on top. This way you can pull out the entire pie using the parchment paper. It still takes some wiggling to pop it out, but this worked so much better than my other attempt. Thanks Eric for letting me sleep at night. Note: The pictures below don’t show the parchment strips because it was an earlier trial.
Ok enough chit chat. I’d say there’s still time to whip up a crazy decadent, show-stealing, rich chocolate pie. And it’s no-bake to boot. Thirty minutes of prep and a few hours in the freezer is all that stands in your way. Nothing scary about that!
PS- Don’t mind the long recipe – I learned a lot of tips as I made this pie so I wanted to be as helpful as I could when writing up the recipe.
|
4.9 from 80 reviews |
|
 |
 |
Double Dark Chocolate Coconut Macaroon Tart
By
Calling all chocolate macaroon lovers! That's everyone, right? This tart combines two of my favourite flavours - dark chocolate and coconut. The velvety filling is made up of 70% dark chocolate and rich coconut milk while the coconut, date, and cocoa crust tastes just like a chocolate macaroon. Be sure to read the entire recipe before you begin to pick up my helpful hints.
Yield
9-12 servings
Prep time
Cook time
Chill time
3 hours
Total time
Ingredients:
For the crust:
- 1 1/4 cups packed pitted Medjool dates (see note)
- 1 1/4 cups unsweetened shredded coconut
- 2 1/2 tablespoons ground flax seed
- 2 1/2 tablespoons unsweetened cocoa powder
- 1 tablespoon coconut oil
- 1/4 teaspoon fine grain sea salt, or to taste
- 1 teaspoon water (if needed to bind the dough)
For the filling:
- 3 (70%) good-quality dark chocolate bars (300 grams total)
- 1 (400ml) can full-fat coconut milk, room temperature
- 4 tablespoons pure maple syrup (or liquid sweetener of choice)
- 1 teaspoon pure vanilla extract
- small pinch fine grain sea salt
Coconut whipped cream (optional):
- 1 (400ml) can full-fat coconut milk, chilled overnight
- 1 tablespoon pure maple syrup (or liquid sweetener of choice)
For the garnish:
- 1/2 cup toasted large flake coconut, flaked sea salt, leftover coconut whipped cream (optional)
Directions:
- Toast the coconut (optional step, but recommended): Preheat oven to 325F. Place shredded coconut and large flake coconut (if using for garnish) on baking sheet. Keep separate on baking sheet. Toast in the oven for 5-10 minutes, until lightly golden but not brown. Set aside to cool.
- Line a 9-inch glass pie dish with 3 (2-inch wide) strips of parchment paper, one going each direction, with overhang. Now place a large piece of plastic wrap on top and press down (see this photo for a visual). The parchment strips will allow you to lift the pie out after freezing. I highly recommend doing this or the crust will stick miserably to the dish.
- Prepare the crust: In a heavy duty food processor, add the pitted dates and process until finely chopped. A big ball will form. Add in the rest of the crust ingredients (including the toasted shredded coconut - but not the large flake coconut) and process until everything is combined. The dough should stick together when pressed between your fingers. If it doesn’t, add optional water and process again.
- Spoon the crust mixture into the prepared pie dish. Spread out evenly. Starting at the centre, press down firmly moving outward and up the sides of the pie dish. Place dish in the freezer while you prepare the filling.
- Prepare the filling: Break up chocolate bars into chunks and place into a medium-sized pot. Melt the chocolate over the lowest heat setting (or use double boiler). When the chocolate is 2/3 of the way melted, remove from heat and stir until completely melted and smooth.
- Shake the can of room temperature coconut milk. Open it and measure out 1/4 cup of milk. Save the 1/4 cup of milk for another use (such as a smoothie) and pour the rest into the pot with the melted chocolate. Whisk vigorously until completely smooth. Finally, whisk in the maple syrup, vanilla, and a pinch of salt until smooth. Set aside.
- For the whipped cream (optional): Open the can of chilled coconut milk and scoop off the cream portion only. Discard the water or save for a smoothie. Place the cream into a bowl along with one tablespoon of pure maple syrup. With electric beaters, whip the cream until smooth.
- With a spatula, scoop the chocolate filling into the pie crust until almost full (to avoid overfilling, you might want to refrain from using all the filling- see my note below).
- Drop a few tablespoons of whipped cream all over the chocolate filling and swirl it all around with a knife. Carefully transfer the pie dish into the freezer on a level surface for approx. 3 hours, or until firm throughout.
- Remove pie dish from freezer and let sit on the counter for 5-10 minutes. Grab the parchment paper and lift the pie out of the dish (I had to grab the strips of paper and wiggle it back and forth several times before it popped out).
- Slice and garnish with toasted coconut flakes, leftover coconut cream, and flaked sea salt, if desired. Serve immediately as pie will soften quickly.
Nutrition Information
Tips:
Notes: 1) If your dates are firm, soak dates in a bowl of water for 30 minutes prior to starting. Drain well. 2) You can totally skip the coconut whipped cream if you prefer. 3) The chocolate filling makes almost too much filling for the pie and it nearly overflows. If you prefer, you can leave out 1/4-1/2 cup of filling. You can place leftover filling in a small dish and freeze it, then cut into "freezer fudge" - just an idea! 4) For how to make coconut whipped cream, see this tutorial.
PS – Looking for other Halloween recipes? You’re in luck – I have 3 pages of recipes
PPS – Don’t forget there is still time to enter The Oh She Glows Tea Shoppe giveaway!
Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, and Pinterest
{ 269 comments… read them below or add one }
This looks too pretty to eat! Almost!
Yours looks much prettier than mine ever would. However….I can’t believe this pie/tart is really grain-free, gluten-free and vegan. I’m not strictly vegan or vegetarian or anything like that but I’m always moving in a healthier direction, always trying to eat better so I feel better. Macaroons are the best food on the planet! As is coconut. For me, this is the ultimate women’s dessert (men don’t seem to like coconut much, at least in all the polls I took).
Carrot bunting costume is awesome. I bought my daughter a Shrimp bunting costume last year and she was the talk of the town!!
This pie looks absolutely amazing! I can never resist a good chocolate-coconut combo!
Um yeah, this would never make it to a party. You’d probably find me curled up in the corner eating it with my hands. Oops, did I type that??
You’re killing me! Seriously, I’m dead.
I wish I could face plant into this pie but I wouldn’t want to mess it up because it’s so pretty! Nice work.
And you have to post a picture of Adriana as a carrot. So cute!!
This is gorgeous!!!! And looks amazing!
HOLY MOLY, your recipes always make me drool! cannot WAIT to try one of these recipes for the holiday season!!!
xo, coco | millennielle.com
After seeing a heavy dusting of frost this morning, seeing this beautiful pie warmed my heart and made me happy (chocolate always has that effect on me…). I am adding it to my list of things to make for the holidays! Thanks for the great tip for the crust-I’ll most certainly try it, as I have had some bad “flops” with similar date-based crusts sticking to pie plates! :) Happy Halloween!
glad I’m not the only one! There’s nothing worse than chiseling out a pie crust.
For the WIN! I tried the parchment paper tip with the crust, and it went smashingly. No sticking!!
whohoo!!! Eric is going to beam with pride when I tell him. hah
Oh it’s just not fair to be posting pictures like that! ;-) It looks amazing- thanks for sharing your recipe!
This looks so amazing! I want!
Good tip with the parchment paper strips. Things sticking is the worst! I’m destroyed so many cupcakes, pies, cakes, etc :(
This pie looks amazing! As soon as I have someone coming over for dinner I’ll definitely make it… I think making it only for myself would be dangerous haha :P – and I should also share the deliciousness with someone ;)
This is amazing, I need to make this!
But, I have a question. Few friends of mine don’t like coconut. Can I use something else? :)
Hi – I’ve made it with a crust from a different recipe and turns out great!
Here are the ingredients:
Crust
150g / 5¼ oz / 1 cup raw almonds (or use a mix of almonds and pecans)
180g / 6¼ oz / 1 packed cup soft, pitted dates
1 tbsp maple syrup (or other liquid sweetener such as agave syrup)
1 tsp vanilla extract
pinch of salt
http://bitofthegoodstuff.com/2013/07/summer-fruits-cashew-cheese-cake/
Wow, just wow. This pie looks fantastic and I would never have that kind of willpower. Nothing drives me crazier than knowing I have chocolate taunting me from my freezer.
Oh, and happy anniversary to your blog! I’ve been slowly making my way reading your old archives and I recently noticed that you starting blogging on Halloween. :)
This looks like a very lovely pie! Very nice how you used the dates and coconut in the crust. I also like how well written your recipe is.
I am very much a dairy free fan; thank you for this recipe.
This pie is GORGEOUS. I know I cannot make it until there is an event to bring it to otherwise I will gobble it all. Chocolate+Coconut Milk=swoon.
This looks incredible! I loveeeee chocolate and coconut. I’ll have to make this soon! :)
Holy smokes…. Ange, this looks amazing!! I love all the swirls in the chocolate and I’m pretty much drooling at my desk right now. Happy Halloween, and Happy First Halloween to Adriana! :) I think her carrot costume is going to be adorable (did Eric pick that? I know he and I feel the same about carrots!)
Oh Yumm! I seriously want to leave work right now and just make that tart and devour the whole thing!
This looks amazing! I love all of the coconut infused in this tart :)
Oh, Angela, the chocolate quota can never be fulfilled…I am addicted and I freely admit I have a problem! :P Chocolate for life – the darker the better! This pie looks pretty much looks like heaven food. :)
Oh, oh, oh!! That carrot costume for Adriana sounds A-dorable!! Will there be pictures? Please? ;) We always love seeing pictures of your sweet little girl, and I’m sure she’s just going to extra cute as a carrot, lol! :P
This looks amazing! Thanks for the solution for the pie crust…have definitley found myself chiseling away when I’ve made similar recipes. I LOVE the carrot costume idea (she will match your cookbook cover haha). Having no kids of my own I definitely spent way too long looking at the baby costumes at party city this year haha …I would probably be that parent who couldn’t decide on just one costume!
Holy Yum. That is all.
This chocolate tart is gorgeous – love the swirls on top!! The crust and the chocolate center sound heavenly! I cannot wait to make it and bring it to a party – it is definitely a crowd pleaser!!
And Adriana dressed up as a carrot sounds absolutely adorable!!! Happy Halloweeen :D
This looks so beautiful and luscious. A very decadent dessert. Happy Halloween.
this looks absolutely amazing Angela! it’s beautiful! I’m going to try this forsure ;-) hope you have a beautiful weekend !
That.looks.amazing! Wow! Thank you for sharing this recipe and the pie crust tip. I know what my next sweet treat will be :)
This is by far the most tempting and decadent healthy dessert I have EVER seen. You are a genius! Happy Halloween!
Whooooaaaaaa…. This looks amazing! I’ll have to wait for an event to make it…. Making a chocolate pie when you live alone is dangerous!!
This is like the healthiest ‘French Silk Pie’ I’ve ever seen, that doesn’t look healthy! You outdid yourself! Pinned! Happy Halloween :)
Thank you for all of your hard work Angela! I’ve loved your blog for years, you’ve got something great in you, thank you for sharing it to the world! Happy Halloween to you all!
This pie looks so delicious! I can’t wait to make it. :D
And a carrot costume sounds just too cute!
I’ve never tried a frozen pie – interesting technique. Looks DELICIOUS!
That looks absolutely devine ^.^ It’s making my mouth water just looking at it. I will have to try this at some point.
This looks incredible! This looks like the perfect treat to serve to company! I can’t wait to try this!
Ohhhh! Chocolate! Did all that chocolate bother baby at all? When I was breastfeeding 30 yrs ago I was advised not to eat chocolate. Since I had a colicky baby I didn’t dare! The recipe looks amazing and I will be trying it for sure. So excited for Nov… Waiting for my tea!
Absolutely beautiful!! I’ve just moved into a house without an oven for the next six months (!!!!), so no-bake recipes are my new jam! This will most certainly go in my weekly roundup of links this week! Thanks for the recipe!
Stunning! I love the date & coconut crust. Chocolate is necessary way more days than just Halloween :) I am not sure if the pie or the plates are more beautiful though.
Your pictures are lovely! Do yo do all the photography yourself?
Wow, this looks sinfully delicious! You’ve done it again, Angela… now I just need a good social event to bring this to, or I’ll wind up eating the whole thing myself! :)
Oh my god! I am so excited about that!!!!
It tastes incredible, so rich! My chocolate hardened too fast- possibly from the base being in the freezer. So the coconut cream was placed on top and decorated with cacao nibs.
[IMG]http://i58.tinypic.com/3127jhw.jpg[/IMG]
wow, this pie is beautiful!! I love that there is flax in the crust, delicious and you get some omega-3’s!!
Oh my gosh, Eric is so smart! I made a raw rhubarb cheesecake this past summer with a pecan/date crust and while it was absolutely delicious, it was SUCH a pain to try to get out of the pan and onto a plate. Hooray! This recipe looks ahmazing (because, duh, chocolate), and I’m excited to use your tricks elsewhere as well. I WANT NEWBORN CARROT PICTURES!
http://www.youtube.com/sparklesandsuch26
This pie looks A-mazing. I just had to pop by the blog and leave a comment to thank you.
I hope motherhood is treating you well and I agree – let’s balance the naughtiness of the chocolate with a perfect baby carrot ;)
Kimberly
Thank you! Thank you! Thank you! I was searching for the perfect gf, df dessert for Thanksgiving! Looks AMAZING!
Oh wow, this looks AMAZING! I can’t wait to try this recipe for guests over the holiday season! thank you for sharing (:
Whoa Angela, you’ve outdone yourself with this one. It’s stunning. It all fits in with the high gear nursing hunger you’ve got :) I will wait to try it for that. It’s easy to resist now (!) at 24 weeks since the fast growth is so uncomfy that one shirks from drinking an extra glass of water. Remember that? Will have to reduce the liquids slightly to substitute melted dark choc for the cocoa powder since Belgians seem to regard powdered forms of chocolate as heresy–anyway, I have never found any in all of these years here. But fine Belgian dark chocolate should be a magnificent stand-in.
Adriana will be honoured–just take a look at the US cover of your cookbook to know what carrots mean to you!
I can’t even stand it! This looks so amazing! I can’t wait to try it. Pinning for later and I would love to see Adriana in that carrot costume! Adorable!
This looks so sooooo amazing!!
This looks absolutely delicious!
Looks great! I’ve succeeded and loved your double chocolate torte non bake version so I’m so excited to try but one question, if I don’t want to use chocolate bar, do you have any suggestion for substitution? Thanks!
This is making me cry….it looks so killer, yet I hate/can’t even eat coconut! YAAARGH! Oh well, I’ll just pretend it tastes like chocolate mousse and forget that I ever saw this beauty….sniff….
Yum yum. The consistency of the filling worked out awesome. Thanks!
And, I couldn’t resist the veggie baby costume either– I sewed my daughter a beet costume :S Next year I may attempt an artichoke…
This tart looks unreal! When I first saw the picture I thought “Oh darn, it probably is made with cashews”, so it was awesome to read as I scrolled down that it’s nut free!
Bless your heart lady! I am have cut gluten, dairy, eggs, peanuts, tree nuts, and soy out of my diet because I am nursing my baby who has sensitivities to these foods. He is 10 months old, and I can’t remember the last time I had a truly decadant and beautiful dessert like this because it is so hard to have one without one of those food groups! I will definitely be making this!
Oh WOW! I’m at a loss for words when it comes to this masterpiece.
Wow. Wow. Wow. Thank you so much for posting this recipe. I’ve been excitedly awaiting since the Instagram pic ;) question. For the chocolate bars, do you mean actually chocolate candy bars with sugar or some aort of unsweetened cooking chocolate? (I’m assuming the first) If I wanted to make without sugar, any suggestions?
Also, LOVING the cookbook!! My absolute favorite. Everything has turned out to be so easy to prepare and delicious!! The raw pumpkin pie is heavenly and has been a great crowd pleaser :)
I made this in a spring form pan so I didn’t have to use the strips and plastic wrap. I served it with strawberries! Delicious! Thanks for another great recipe!
Oh wow Angela this looks incredible!!
It’s the kind of dessert that is almost hard to believe is free from nasties!
I have pinned this and am keeping it for my next baking sesh. So yum!
{Teffy’s Perks} X
I made this last night. It was awesome! However my chocolate filling wasn’t as smooth as yours. It was almost grainy. I think maybe from the separated parts of coconut milk. Any ideas?
Btw- this crust is amazing. I think I’m going to make a batch in a square pan and cut for quick treats for chocolate cravings.
I made a mini one to see if my partner liked it (normally he doesn’t like shredded coconut), it was our Sunday lunch dessert, and he loved it! I’m going to make one for his birthday in two weeks when we have friends visiting. Though my coconut milk didn’t separate properly for the cream, but it still worked just like pouring cream instead.
How much exactly is 1 cup like in mls because in my country we use dls instead of cups?
Wow this looks amazingly delicious!! I definitely have to try this out!
http://anovamelody.blogspot.com
looks delicious! I’ve just loved everything I’ve made from your cookbook so far. The almond milk and overnight oats are now staples!
I made this tart on the weekend and it’s amazing! I served it with fresh raspberries; it was the perfect combination. The tart is rich, decadent, and any dark chocolate lover will enjoy it. I’ll be definitely making this recipe again!
This pie looked so tasty when I saw it Friday that I had to make it the same day! I enticed my husband into helping me for the first time, which he did readily after seeing the photo, and it was AMAZING! The hardest thing was not eating too much! We are short on freezer space so I’ve been keeping it in the fridge and it’s been perfect so far. It took me a couple of bites to get used to the taste of the flax in the crust but after that I absolutely loved it and couldn’t get enough! Thanks so much for sharing this :D
Sorry I forgot to rate it!
Amazing recipe, thanks so much!!
The filling was perfect after 2-3 hours in the freezer, but then I left in in the freezer overnight and it turned out incredibly hard and it wouldn’t soften at all. I’d suggest keeping it in the fridge after an initial freezing time. However, the filling tasted absolutely amazing right from the start without freezing or anything, so I might try a pudding or mousse au chocolat version from this recipe.
Thank you for this tip! Mine is setting in the fridge right now as we await our turkey to finish cooking.
Kudos to Eric for that genius trick I can’t wait to try it! I also might eat this whole pie by myself, it’s Monday, so it’s allowed, right?
I made this last night for my birthday pie…it finally set at 10:00PM and I ate a big piece in bed. It was absolutely AMAZING!! Thanks Ange!
Hi Angela,
Now that you have a rating system for your recipes, I wonder if there might be a way to filter comments to ratings only? I keep trying to click on the star ratings at the top of your recipes to get to the ratings in the comments, only to remember that it doesn’t work. Am I missing something, or is this something you may work on in the future?
Thanks!
Hey Angela, this tart looks absolutely amazing! And I’ve got a question. I’m going to see my family for holidays (whom I haven’t seen for 2.5 years) and I wanna make a delicious pie, cake or tart to really impress and prove the point that vegan food can be not just as good but way better!
So my Q is: which one of your recipes would you recommend? There are so many and it’s hard to choose, plus not even time to try many of them. Maybe you could give top 3?
I’m sure there are many people wondering this, wanting to impress their families and spread the message of veganism. So maybe you could do a recipe roundup post ;)
Other readers who have tried OhSheGlows pie recipes are welcome to advise too! :)
Hi Osha! This tart blew my mind. The crust and filling are amazing. You may also want to try the chocolate cake in the OSG cookbook. But to be honest, I don’t think you can go wrong with any of Angela’s recipes! Good luck!
Thanks for your response Katrina! Will definitely have to try this recipe!
Oh man! This looks insane!! My mouth is seriously watering. I can’t wait to try this out! Yum!
I’ll be making it this weekend when we have a friend over helping build our new deck. Chocolate in exchange for hours of manual labor is a fair trade, right?
Oh my good….I can´t wait to try this recipe. Looks like the best treat ever! Your website is amazing Angela. You´re such an inspiration!
This looks awesome! Question – I plan to do my Thanksgiving baking at my parents house, which is 1.5 hours away from where we are eating Thanksgiving dinner. Is there any way to make this pie work in these circumstances?
Hi Haley!
Mine was out of the fridge for a few hours (room temperature), no problem! It got a bit soft, but it did not melt at all.
WOW!!!! :)
I had my doubts about only chocolate and coconut milk making a good consistency for a filling… just couldn’t imagine how that was gonna work but since I’ve tried several of your recipes before and have never been disappointed, I knew You knew what you were doing and writing! And it worked, of course! That is such a delicious tart. Sorry: That WAS such a delicious tart (it didn’t survive for a very long time). I loved it, and our guests loved it, too! Thank you!
Saying Hi from Germany! Lena
I made this yesterday and it is amazing!!!! Not too sweet, and soooo good. Such a shame that it would melt if I brought it somewhere to share….or maybe not. I’m pretty sure I can eat it all by myself :-)
I made this pie last night and it was delicious. I didn’t have wax/parchment paper so I layered plastic wrap about 8 times over both ways and it worked out great, no problem coming out of the pie dish. I also toasted my shredded coconut on a piece of tin foil in the toaster oven, you just have to keep an eye on it a mix it up a few times so it doesn’t burn. I also used 1 chocolate bar and weighed up 200 grams of Camino dark chocolate chips, same thing. Her crust/filling ingredients ratio was spot on, everything worked out exactly as described. She said that there would be lots of filling and let me tell you, it is so friggn’ GOOD, I ate about 6 table spoons and didn’t have any left over. The crust was just as delicious. I had no issues with chunky almond milk or the pie freezing too fast, all you’re doing is melting chocolate and whisking it with a few ingredients, if you are slow at doing this simple task then it’s not the recipe’s fault. I also read a comment about the pie freezing too much once left over night in the freezer, my pie stays in the freezer until I want a piece. All I have to do is leave it out for 15 min and it gets soft, not rocket science.
wow. just made this for my meditation group last night. someone had a birthday and I was planning on making them an assortment of your homemade chocolates. then i saw the post for this beautiful pie. so easy to make. looks so impressive tooooo. my group was overjoyed and in heaven! this recipe is simply divine. even my partner asked me to make just 10 more?!! thank you SO much for sharing this.
This pie looks divine! Can’t wait to make it :) just wondering whether I could use fresh coconut and just “grate” it or is dried coconut a better option? Also, if using a silicone base, is there a need for a wax paper or should it come out more easily?
Love your website and the book, hope there will be more to follow ;-) very inspirational.
This looks amazing!! Definitely going to have to try making it as I love coconut macaroons and chocolate :)
Dark chocolate plus coconut?! A killer combo! Lots of Asian desserts – especially Malay and Peranakan – use coconut as a key dessert ingredient. I grew up on that stuff! So anything with coconut in it and I’m game. Definitely going to try this dessert out sometime next week. Thanks for the recipe!
I just made this. It is wonderful and I think I love you.
This looks so silky and lush and delicious! Fun recipe!
What a beautiful dessert! I can’t wait to try it… I LOVE date crusts
Any idea how long this will last in the freezer once it’s made? It looks delicious! (:
I froze it successfully for 1.5-2 weeks and then thawed mostly on the counter and transferred to the fridge before serving. Not sure how much longer it can freeze for, but hopefully that gives you a bit of hope!
Hi Angela
This looks great. I tried making the filling with homemade coconut milk instead of canned… didnt turned out so well. Could the canned coconut milk have a thicker texture, more like cream maybe? and if so, my question is why, what do they put in it to get that texture? I ask because I am from Peru and we dont have canned coconut milk here. Thank you for your reply,
Beautiful pie and I’m sure delicious! I have to keep remind myself that I cannot do anything involving ‘designs’ on cakes/ pies. The pie is in the freezer and I can’t wait to eat it… however I have chunks of coconut cream floating around in it because I failed swirling it with a knife. Looks so easy! I’m bringing it in to the office tomorrow. I hope people aren’t too critical about the chunky look :)
Update: The pie was gone within 15 minutes and everybody loved it :)
Just made this for my husband’s birthday!! It was divine!! He loved it!! :-)
I can’t even handle the gorgeousness of this!
Which chocolate bars did you use?
One of the richest, most decadent desserts I have ever had. A French dessert chef would approve, I am sure! Thank you for this incredible recipe, and for all that you do!
i literally cannot wait to try this :D recently started trying different tarts and i love love macaroons so this is perfect!
This pie is wonderful. I made it last night for our monthly pot luck dinner and everyone loved it and wanted the recipe. Everyone said they’d never had quested that was grain free or vegan. Besides tasting great it was also beautiful. Thanks for the recipe and for making me look good.
Wow, my iPad messed up my spelling. It should have said “everyone said they’d never have guessed that it was grain free or vegan”. :)
Hola
I did the cake! Fantastico…. Replaced the dates with figs paste (i live in spain) and it is wonderful. I am a big fond of coconut and chocolate and the figs added a slight sour taste!
Thank you for amazing recipe … And tell Eric that his trick worked :)
I’ve been having a problem with the topping. How long does it take to defrost?
I’m using this recipe to feed a large group for a dessert after a main meal in a few days time, so trying to get an idea for timings.
Doing the trail run, which has been a delight as I keep tasting it whenever I can (thinking about keeping this run for myself :)) I’ve been defrosting it for about forty minutes so far and it is still solid with a little defrost on the edges.
Am I doing anything wrong or is this normal?
Recipe is gorgeous by the way
Hi lian, it will really depend on your freezer temperature! Leave it out on the counter until it can be sliced easily with a knife. Or you can simply skip the freezer and let it set in the fridge…might be easier that way. Enjoy!
Made this today for my book club ladies. Our theme food theme was Southern Florida so coconut fit right in. You directions were perfect and it came out easily. Sooo delicious…as good as it looks. My coconut whipped cream wasn’t very successful but I still had pretty swirls just not much to dollop. I would make again in a heartbeat!!
So glad to hear that Michelle!
And yes, the coconut cans can vary a lot – sometimes mine come out liquid-y too
Oh wow! This looks amazing. I think I just found my thanksgiving dessert. Yum =)
I made this for a potluck last night and it was a huge hit. I used Green & Black’s Dark 85% chocolate and it was super rich. The coconut cream to top it off is a must. The swirls turned out gorgeous, I received a lot of compliments on both the taste and presentation of this tart. The freezer paper/Saran Wrap combo made the tart easy to lift from the dish as well. Definitely make this recipe, it’s super easy, no baking required and delicious to boot!
I made this and it was INCREDIBLE!! Thank you!
I made this today for dinner guests tonight. Amazing! It was so easy to make and absolutely decadent. I love your recipes because they always turn out right.
I tried that recipe, and shared it with non-vegetarian people, and it was unanimous, every slice of that tart is a piece of wonder!
So easy to prepare, and to make it look beautiful as yours.
Thanks a lot :)
PS : had the same effect with the perfect veggie burgers and with the chilled dark chocolate pie with toasted almond crust and strawberry vanilla compote !
Im so happy everyone loved it!! Thanks for reporting back :)
Hi Angela, I made this bad boy yesterday and it is amazingly delicious! My partner said it was as good as something you’d order in a restaurant. One question though, can you tell me how long it will last in the freezer or how it should be stored to keep? I don’t want to eat it all crazy fast (well I do, but my health doesn’t want me to!).
thanks!
Amy
hi Amy! so happy you enjoyed it! I froze mine – I sliced it first, placed pie slices individually on a plate and froze until solid, then i wrapped each piece in tin foil and popped into glass container and into freezer. worked fine!
Dreamy and indulgent. I love chocolate with coconut.
I made this dessert yesterday for our weekly family dinner. I topped it with coconut whipped cream and fresh raspberries. It got rave reviews! My daughter said she wanted it for dessert every week! One thing I did differently was I used a spring-form pan instead of a pie plate. I used parchment paper on the bottom and used some coconut oil to grease the sides. It worked perfectly! Thank you so much for the recipe!
I’m wondering if something like Dutch Processed Baking Coca could be used instead of the chocolate bars. I can’t eat soy, and bars often have soy lecithin in them. Or perhaps Enjoy Life brand chocolate chips, as they are soy free?
I made this and my husband and I LOVE it! Easy recipe and the result is rich, dark, and decadent. This is definitely a keeper.
I made this last week for my Mom’s birthday! It was a big hit! Luckily there was enough leftover to last for 2 days! So Good!!!
Hi Angela, this tart is absolutely divine. Used 90% chocolate though, and used a springform pan lined with parchment paper and greased the paper and sides with some coconut oil, worked out great. Just remembered, the pumpkin oatmeal anytime squares were a huge hit.
Can this be made ahead of time? I want to serve this on Thanksgiving Day but won’t have time that day to prepare it. Thanks!! Lori
This looks amazing! If I make this ahead of time for Thanksgiving, do I let it freeze longer, or take it out after three hours and store it in the fridge?
either is fine :) Whichever you prefer!
Is this something you can make the night before? If so, would I just leave in the freezer overnight and take out 15 minutes before serving?
Thanks!
yes you certainly can make in advance…you can also leave it in the fridge too.
Fabulous. It is going to be a delicious Thanksgiving!
Hi,
About to make this dish for thanksgiving. How do I got about making the desert ahead of time and storing it? Just freezer it and then place in fridge a few hours before serving?
Thanks and cannot wait to try it!
I won’t make this again. I couldn’t taste the coconut and my coconut whip cream was hard to swirl so I had to basically mix it in so it didn’t look pretty at all
Hello – this is my first comment on your blog! I made your kale salad, sweet potato casserole and this pie as part of our Thanksgiving dinner. They were all great – but this one wins! It’s like a glorious vegan ganche in a pie crust. Next time I make a cake, I’m going to try chilling it and whipping it for frosting like I used to do with regular dairy ganache. I was introduced to your recipes after your book came out, which led me to the blog. Everything I’ve made has been easy and delicious – I make at least one thing (usually more!) off the blog or out of the book each week. Thanks for all the yummy and healthy food. My husband and 2 1/2 year old daughter love it all, too!
Hi Sara, Thank you for the feedback! So happy you are enjoying so many recipes. :)
Wow! This looks amazing. I’m having some guests over in a couple of weeks. I will definitely be making this recipe!!
So excited to make this! Thank you for posting. One question: Are the flax seeds a must? I am sensitive to flax. Is it possible to omit them or sub with something else?
Made this for thanksgiving with a few changes, added almonds to crust and used 2 bars of chocolate for the filling instead of three. Let it chill in the fridge overnight and served with coconut cream on the side, it was perfect!
Hello,
I am on a budget and I am wondering what is the best/healthiest type of sugar to use in baking? I looked at the price of coconut sugar and with the amount of baking I do it is too costly.
Wow, is this tart ever amazing. Life-changing amazing. I made it without the extra coconut whipped and it was still incredibly rich and delicious. This is going to be my holiday family get-together go-to dessert – I’m going to make the next batch in a 9X9 pan and cut it into bite-sized squares. Haha, probably a double batch with the second pie, ahem, forgotten in my fridge…
ps. I preferred the texture of the filling better when it has been in the fridge rather than the freezer. It held together quite well and didn’t melt when at room temp
Whipped this up this afternoon with a friend of mine. It turned out GREAT! Definitely one of my new go to’s. Thank-you Angela!
This recipe is AMAZING but a point to note – I added the maple syrup and vanilla extract before the coconut milk and the chocolate curdled so be sure to add the coconut milk first.
Looks beautiful and sounds delicious! Is this a hard recipe?
Love this pie! Swapped out 7oz of coconut milk with 7oz of almond milk w 2tb of cornstarch cooked. It came out like a nice thick pudding. But not ‘raw’ anymore. Worth it!
Oh my, can’t wait to try this recipe!
Is it also possible to substitute the chocolate for (raw) cacao? If so, how much would I need?
And can I use dates (or coconut sugar) instead of maple syrup, or do I need to use a liquid sweetener?
Hi Angela!! Thank you for a wonderful recipe! You put a lot of love into this! I can’t wait to attempt for the holidays. What brand of coconut milk so you use?
Thank you!!
Hi Noor, I use Native Forest brand. :)
Yum! Is this as good if prepared the day before? I want to make it for tomorrow night but wonder is the crust gets soggier over time?
I made two of these for a Hanukkah party I attended yesterday where the hostess was both gluten-free and vegan. I haven’t had a ton of luck producing vegan desserts I’m thrilled about in the past, but let me tell you… This was DELICIOUS. And easy! I had people following me around the party asking about it. Two women insisted I share the recipe. It is so rich and good, and it was perfectly suited for the occasion. I would definitely make it again. BRAVO!!!! :)
I frequent your beautiful blog often. I am not vegan but try to eat less meat. always a good thing :) my little brother and his wife are vegan and I sent her a photo of this recipe
It was so yummy my husband and I ate the entire thing in 3 days
I think I ate 75% of it.
Thank you for creating such yummy food.
To beautiful & tasty food
I sent her photo of my version of this recipe.. forgot to add as well…..
I wish I could of gotten mine more swirl ish..
I will try next time!
Thank you again!
Could I sub in ground chia seed instead of the ground flax seed?
Hi! I made this last night and my filling was a bit bitter. Not sure what I did wrong there or if there is a way to counteract that at all??
I just made this for Christmas Eve dinner. It’s been in the freezer for 3 hours. Now that it’s firm, do I keep it in the freezer until Christmas Eve and if so, how far ahead of time should I take it out? Or can I just keep it on the fridge now that it’s firm?
(P.S. I LOVE your website and your book….more books please!)
I’ve recently gone vegan and am suffering from chocolate withdrawals, but I made this tart and oh my god it’s the creamiest chocolatiest yummiest tart I could ever want! It will be the first of many delicious vegan treats. My family also loves it, and I will be trying out your walnut lentil loaf on Christmas day (I’m so excited). Thank you for sharing your recipes! Xxx
XOXOXOXOXO, I made it and I loved it and my family loved it!!!!! Huge thanks for this delicious recipe!!!! :) Merry Christmas!
My husband and I had dinner with another couple last night, and I made these for dessert. They were a big hit!! So delicious, rich, and amazingly vegan (but of course I waited to tell them it was vegan until after they tried it….haha sneaky) =) I couldn’t believe how much I loved the crust- no one could guess it was made out of dates. Too cool. Thanks! =)
Christin
My nephew’s wife made this for the holidays. OMG, was it heaven! I can’t wait to make it myself. I love chocolate and macaroon. Very, very rich. We ate it slowly so we could savor every mouthful.
How did I miss this until now… Must make this!! Wow! Looks incredible! If I wasn’t moving in 5 days and hadn’t packed much of my kitchen up I might make this immediately. I will make it once we move – for a house warming gift to me!! Yay!!
I just made this today for my birthday! It is DELICIOUS! not too sweet and deliciously chocolatey. I found that aluminum foil was great to use as the cover underneath the crust, it popped right out and peeled off nicely. Great recipe! Will make again!
I have made this twice now and it is definitely as good as it looks! A real star of a dessert. If you want to impress your friends – all of them, not just the healthy ones – this is the recipe for you.
Made this today for an ortodox Christmas eve party and it was a huge hit. I personally found it a bit too rich, but everyone else loved it. I was wondering what would happen if I put a little less chocolate and some more coconut milk instead next time? I guess it would be even more creamy but Im afaid of ice chrystals forming in the filling. Any thoughts?
Hey there! I just discovered your blog and am obsessed (and I’m not even vegan)!
When your recipes call for dates I’m wondering if you mean fresh or dried? Thanks so much!
I can see why this recipe was SO popular!! Looks and sounds amazing!
I am ready to make this but don’t have chocolate bars! However I have plenty of dark cocoa powder. How would you suggest substituting? I need to make this! :)
I was looking for a nut-free recipe! This calls for coconut which is a NUT!
Looks delightful! This is food porn at its best. Must try this one for my husband’s birthday this weekend. I think he will appreciate it!! Thank you.
Dear Angela,
after having looked at the stunning pictures for ages I finally came around to making this yesterday and 4 out of 5 very much non-vegan friends absolutely loved it. It’s not very sweet so you can really taste the rich chocolate and the smell of the toasted coconut is devine! Well done!
This was our Christmas dessert this year and it was as tasty as it looks! We all loved it, I thought it might be too rich for our 3 year old, but nope, he scarfed it down! The only problem was it didn’t soften quickly like you mentioned. In fact it was still rock hard after 20 minutes and I had to chop pieces off and then individually zap the pieces in the microwave slowly in 20 second increments. But I will definitely still make it again, just need to take it out of the freezer like an hour before we want to eat instead…or enjoy it a little frozen still during the summer time. Still a superb recipe!
Angela, this cake is amazing!!!
I made it for my dad who is not only only the greatest meat appreciator I know of, but he also has profound aversion against whole foods. But he LOVED this decadent pie, and asked for second and third helpings, and so did everyone else I’ve served it for. The crust is to die for!
Im trying not to exaggarate, but I think this is the best vegan dessert I’ve ever tried! Thank you!!
Incredible recipe, adored by everyone at the table. The sweetness of the crust perfectly balanced the rich, not-too-sweet bitter chocolate filling. Don’t leave out the toasted coconut garnish – it adds the perfect texture. I’m not vegan but I can still say this is one of the very best desserts I’ve made! However Angela, I have no idea how yours was so pretty, mine didn’t swirl nearly as beautifully as yours (but what do I expect, you’re the pro)!
Hi,
Looks great!!
So, does that mean you can’t cut the pie in the pie tin? Do you pull the pie out of the tin and cut it on another dish? Does the plastic wrap slid off easily?
For left overs, would you put the pie back in the freezer?
Thanks!!!
This was by far one of the best (and easiest) dessert recipes I have ever used. I made a few modifications of my own, used 85% Theo’s dark chocolate, and substituted a raspberry sauce for the whipped cream. It is a new favorite. Thank you!
Ah! You put chocolate bars in pie! You are incredible, Angela!!!! I am absolutely going to make this- might have to use some leftover Double Chocolate Macaroon dough for the crust, though ;-) (one less step for me!). Thank you so much for such a beautiful recipe- the photos are as aways, also incredible.
Wow!!! great recipe.. Thanks!!!!
I wondered if you could recommend a vegan organic brand of chocolate without soy? I used Green and Black’s 85% dark chocolate. It was great.. I went to purchase more and now found that it is no longer vegan. The chocolate bar is processed in the same facility as the chocolate with milk. Their web site mentioned that traces of dairy was found :( I’ve not been able to find dark vegan chocolate without soy. (Alot of chocolate uses soy lecithin.)
Perhaps, could cocoa be used somehow?
Thanks
Hi Angela, just want to say how much I love this dessert! It’s my second time making it today, it’s just gone into my freezer ready for tonight. Once it has set I will be cutting it into thin wedges to store back in the freezer so my partner and I can have a slice whenever we fancy something deliciously indulgent! We love it with fresh raspberries and coconut whipped cream.
Amazing!
This looks amazing! I just have one question since I’m not very good at baking. I want to make it in advance, should I leave it in the freezer overnight?
What kind of cocoa powder do you recommend? I am slowly trying to transition to eating more raw foods, and having trouble starting.
Oh my goodness Angela, I made this last night for our Valentine’s day dessert and it was to die for!
Amazing !! Looks amazing and tasts delicious…Everyone in the family loved it…Perfect dessert for when we have guests over for dinner ! Thank you for a great recipe !
I made this recipe this weekend for Valentine’s Day and it was fantastic!!! The chocolate cream base didn’t taste too coconuty and it was rich and delicious. I would recommend dropping the dates into your food processor and few at a time (I put them all in at once to make the crust and it was a bit more than mine could handle).
Also, toasting the coconut adds a really great taste to the crust. I would also recommend breaking up the prep and cleanup. I made and froze the crust the night before and made the filling the next day.
So, I actually made this last night. Because my freezer is too narrow, I put it in the fridge for a couple of hours, which worked out fine. I also added crushed macademia nuts to the crust, and left out the flax seed, which I couldn’t find when I was out shopping. And just because I can’t help it, I added chili to the chocolate. All that said, what made this such a fantastic dessert was the consistency of the filling. The coconut cream and chocolate worked set beautifully–so smooth and decadent. Once it thaws a little, it’s the most perfect pie filling I’ve ever had, which is great if you bring it to a party since it can sit on the table and get better with time. The coconut in the crust gave added a nice crunch/flavor to keep each bite of chocolate interesting. Coconut whipped cream is always a bonus, and in this case an incredible boost to an already great dish. So I’d just change the “optional” designation on that–people may not realize what they’re missing. Thanks so much for sharing this. I’m gluten-free and have friends who can’t consume dairy. Everyone was thrilled about this dessert. Brava to you for developing it!
What a great recipe for my gluten free, egg free friends.
Easy to make and totally impressed my friends.
Yummo.
Hi, I’d like to make this amazing-looking pie and bring it to a friend’s house for dinner. If I make it a day ahead, do I just keep it in the freezer the whole time? And when I get to their house, should I stick it back in the freezer again untill about ready to eat? Thanks!
This might be too late for your dinner date, but I made it the night before and left it in the freezer. I just set it on the counter for about 15 min before we dug in. It was still mostly frozen like an ice-cream pie, by the time people went for seconds (10-15 min later) it was a bit softer, delicious either way.
After a long day I decided that I’d make a hybrid of this delicious recipe and your chilled dark chocolate pie. I lined the tine with the baking paper strips and the cling wrap and managed to successfully press the crust into the base. I was feeling pretty proud of myself. As I was making a hybrid I looked at the chilled dark chocolate pie recipe and decided it might be a good idea to bake the crust. Not until it was out of the oven and cooling I remembered that I had lined it with cling wrap.. Derp. Massive lesson as to why to follow your recipes to a T! No guilty weeknight dessert for me.
Hi Lauren,
I knew where this story was going before I finished reading it. Sounds like something I would do, haha. I hope the next one goes better. I’m sure you’ll never do that again!
I have made this dessert twice and it has been an absolute hit! Leaving it out a little longer like 15-20 mins makes it closer to mousse texture, amazing dessert!!! so easy and fun to make:)
We just made this amazing tart this weekend. It is absolutely delicious! It was the star dessert at our birthday party! :) I love that it is nearly oil-free and totally rich and simple. Way to go Angela, this is a wonderful recipe! The crust is nice with a tiny bit of salt and pairs perfectly with the sweet and smooth filling. Thank you so much for this incredible recipe!
Loved this! Made it twice so far to rave reviews…omitted coconut oil in both parts of the recipe to no disadvantage. The crust itself also makes for an excellent “truffle” rolled in dark cocoa powder. :-) Thanks for sharing! It’s a winner!
This looks amazing! Have you tried making it with home made raw chocolate instead of the bars? I thought I might try it…
Hey girl, I just made this for some dinner guests tonight, but with a raspberry drizzle folded into the mix instead of the coconut whipped cream because I ran out of coconut milk. RAVE reviews, and the evening ended with a small gathering of people around my laptop screen looking over your recipe while I emailed them the link. :) Thank you so much for the great recipe! And thank Eric for the pie crust tip! Worked like a charm. ;)
Hi, I know this is an old recipe but can you clarify something for me? Is the coconut oil melted or not? Thanks
Will be trying this real got a lot of time on my hands
What chocolate bars did you use?
Can I make this the night before? Keep it refrigerated over night? Any suggestions
tHANK YOU SO MUCH FOR THIS RECIPE!! i made this for my 21st birthday, it was amazinngggggg, my entire family (who is not vegan) loved it too! it was rich and creamy and sweet and mmmmm, it was amazing!!!!!!!
Could you use unsweetened bakers chocolate for the filling?
so delicious! Looks great I can not wait to try
Oh yum! This was fantastic, and enjoyed by the whole family! Hubby had one of those gargantuan dark chocolate bars from Trader Joe’s, so this was a good way to put a dent in it. Just a tiny slice suffices, and it’s so nice to have dessert ready and waiting in the freezer. I’m not even a vegan (or vegetarian), but enjoy cooking meatless much of the time. Thanks for another winner!
And I forgot the star rating. Big FIVE!
i just made this pie! It’s in the freezer :) can’t wait!
I used a cake pan so it didn’t overflow. The filling and the crust tasted lovely!!
Will report later with more info haha <3
This is the BEST PIE EVER! So yummy and creamy! I love love love the coconut and chocolate combo! My friends and family just beg me to make more!
This pie is really rich and delicious. I will use this crust recipe again it also is very good. At first I didn’t have dates and used figs I had from my tree (Oh the crust was so good).
Made this last evening ..WOW it was amazing east tomake and looked and tastes so good !!!
This is amazing! Made it last week..husband and I devoured it ourselves over the week.. The only thing I’d say (and might have missed this instruction in the recipe some where?) But we had it frozen the first couple nights and then put it in the fridge and LOVED the silky soft texture at fridge temp better than almost frozen. Thanks Angela, keep doing what you do!, we love your recipes. Even my non vegan mom bought your book :D
OMG this is EXACTLY what I’ve been looking for!! Can’t wait to try it
I have just made this for tomorrow nights dinner (guests coming). I used 90% dark chocolate, coconut cream and only 2T maple syrup. OMG… I did some tasting… this is to die for. Thank you.
This recipe is awesome!! I used stronger chocolate and is was lovely and rich. I also made some changes to the recipe but it still turned out great. It was a hit with the girls. The freezer fudge is amazing, I will defiantly be making it again.
Coconut is a nut.So NOT nut Free.
Hi Lani,
Health Canada classifies coconut as a seed of a fruit and they do not classify coconut as a tree nut. Health Canada states that “coconuts are not usually restricted from the diet of someone allergic to tree nuts.”, but some reactions can occur. If you think you might be allergic to coconut, be sure to talk to your allergist before consuming coconut products! Hope this helps.
Have you tried a Spring Form pan lined with parchment paper and or plastic wrap?
What about just a plain melted choc. chilled crust?
Made this last week – very rich, but delicious. Making again for Christmas lunch with the wider family – can’t wait.
Quick question – if there is left over tart should it be stored in the freezer?
Hi,
Thanks for an amazing recipe. I had previously made this with Green and Black chocolate. It came out great.. However, they now have a warning that it is made in a facility that deals with milk. Diary is an issue for my family.
I cannot find a similar chocolate that is dairy free. Any suggestions?
I bought the scharffen 99% cacao whose ingredients are: cacao beans and whole vanilla beans.. Do you think that would work? Any thoughts whether I would need to add more sweetener? Also, on the down side, it is not organic :(
Thank you
Hi,
Just realized that I wasn’t very clear on the chocolate description.. Sorry.. We are trying to keep the pie dairy free. (But, the chocolates (like Green Black) now have a warning about milk) So sad :(
So, I bought the Scharffen Berger 99% cacao unsweetened chocolate where the ingredients are: cacao beans and whole vanilla beans. Another point is that it is 275 grams.. (Perhaps, I should buy more to go to the 300 grams?) Can this chocolate be used? Should sugar(or how much) be added?
We also trying to reduce sugar as possible. (Working to keep blood sugars down)
Thanks
I just made this yesterday for an xmas dinner and it was FANTASTIC! I was looking for an easy dessert to make and this looked like it fit the bill. I made a double batch without the optional whip (I was short on time) and cut the sweetner in the filling by 25%. I did freeze the extra filling as suggested for ‘fudge’ and am really looking forward to eating that :D Thank you for this!!!
If I’d rather cut and serve piece-by-piece from the pie dish itself, can I avoid the strips of parchment paper and the careful lifting of the pie from the dish? I’d rather avoid that step altogether – it seems like that is for presentation purposes, and not necessary. Can anyone confirm?
Can’t wait to try this!
I would like to know which type of blender you use for this recipe. I have a Ninja pro and it’s still a bit tricky to puree the crust mix… I love your website, thank you so much for your generosity. :)
Hi Olivia, to do the crust for this recipe I use my Cuisinart food processor. If you go to my FAQ page, you’ll find a link to my Amazon store – the specific make and model is listed there. I hope this helps!
One of my favorite desserts now! It’s absolutely delicious and so simple = basically perfect. I will share this recipe. Thank you!
I have a question – I tried this tart out but my chocolate seized when I added my milk, making it more of a solid tart than anything creamy or mousse like. I’m wondering if it was the milk or the chocolate? I’m new to baking with coconut milk, and when I opened the can the top was SO thick and the bottom SO thin, so I mixed them together a little… Was that it? Should I use the thin next time? Or should you wait for the chocolate to cool down a little before adding the liquids? It was still a dazzler after dinner and we all enjoyed it. Just wondering what I did wrong. Thanks Angela
Hi Kelly, I’m sorry you had trouble with the recipe, but am so glad to hear you all still enjoyed it regardless. :) My best guess is that the chocolate seized because of the temperature differential between it and the coconut milk. The chocolate should be melted at the lowest heat possible (preferably using the double boiler method) and, if it still ends up feeling pretty hot, allowed to cool a little before you add the liquids. I know in the past I’ve overheated the chocolate and it has seized up on me and burned. I hope this helps! If you try the tart again, please let me know how it goes!
I love the swirls in the top, it looks amazing! I am having this for dessert tonight.
Hi Angela, I just wanted to let you know this tart is amazing! I made it for Valentine’s Day and we loved it! So when I found out my daughter(also a chocoholic like her mom) was coming home for the weekend, I knew I had to make it for her. But, personally I thought it was a pain in the butt to slice it after being in the freezer. I know that if I waited about 10-15 min, it would be easier but who can wait that long for something so yummy?! So, I thought about trying to make this tart into cute little tartlets! It worked! I made 16 using a couple muffin tins with paper cupcake liners which were super easy to peel off. I followed your recipe for the crust & the filling. For the swirling, instead of wasting a whole large can of the coconut milk, I found a small 5.45 oz can and blended a teaspoon of maple syrup to the solid chilled part. Then after pouring the chocolate filling on the pressed in crust, I plopped about a teaspoon of the coconut cream on each and swirled with a knife. Once they were frozen, I was able to put them in a ziplock to keep in the freezer and not take up so much room. They’re a perfect size and very pretty! Thank you!
What a great idea, Mary! Thank you so much for sharing. :)
This was so rich and creamy! Love! I am taking it to my book club tonight!
Just made this for a gathering tomorrow! The only think I changed was: I didn’t have shredded unsweetened coconut, only flaked/chips, SO, after toasting, I food processed the portion for the crust into smaller pieces before carrying on with the dates (I took the coconut out of the food pro, put the dates in, and then re-added everything for the crust back into the food pro). Also, FYI: shredded coconut weight=3oz/cup and flaked=1.5oz/cup. So, 1 1/4 cups flaked coconut = 1.875oz, I just rounded up to 2oz :) Can’t wait to eat this tomorrow! But lets be real here, I already tasted the filling and crust while making this…so…yeah…thanks Angela :) :)
I made this for an evening of wine and dessert with friends and it turned out absolutely amazing! The only very small issue was that the dollops of coconut cream that you are supposed to swirl in didn’t work out, they just ended up blended into the coconut custard. But it didn’t detract at all from the flavor or the lovely look of the tart. A very small amount of toasted coconut sprinkled on top just prior to serving elicited oohs and aahs. This recipe is easy, delicious and had my non-vegan friends marveling.
My partner has severe allergies to dairy, nuts and eggs and his sister has newly discovered food intolerances to gluten, rice, oats, corn, and dairy… I’ve been trying to think of a dessert I could bring to her birthday party that they both could eat, while also being totally delicious, decadent, and birthday party worthy! You’ve saved the day, once again! haha I’m so excited to make this!
Aw, I hope the recipe’s a hit, Ali!! So glad you came across it. :)
This recipe is just “THE BEST”, I have made this pie/tart sooo many times now and it is ALWAYS a hit :)). I have also made it into cup cake size portions and I often just make the base/crust add freshly grated nutmeg,ginger and cinnamon roll them into small golf ball size ( taste like Christmas pudding)and keep them in the fridge as a healthy snack treat.
Thank-you Angela for your wonderful website, I am so glad I found you :))).
Thanks so much for the kind words, Rachel! I’m so happy you enjoy this recipe — and those variations on it sound awesome!
So delicious even though I misread the instructions and had to add more coconut milk after I put the filling in the crust (it set a bit)
The crust itself is amazing and the filling was beautiful and forgiving in my case. It was a hit!
I can’t wait to try more of your recipes!
I’m so glad to hear that!! I hope you enjoy whatever you try next.
Where didn’t u get these plates?!! I see them quite often in ur picture. and I am in love with them.
Can this be made ahead of time and frozen?
Hi Monika, It can! I’ve frozen it successfully for up to 1.5-2 weeks, then thawed it mostly on the counter and transferred to the fridge before serving.
Thanks so much!
I love so many of your recipes, Angela. Your two cookbooks are the most dog-eared and smudged in my kitchen and have brought us many special meals as well as our weekly staples. I refer back to your blog archives on a regular basis and love when I find an old favorite or a new treasure. If I had to pick the one recipe that most represents OSG to me, it would have to be THIS one. It is creative, healthy, and holy smokes, so delicious. I have probably made this at least two dozen times in the last few years. It is my go-to pot-luck dessert, surprise gift for new homes and new babies, and my favorite late-night indulgence (a half-recipe fits perfectly in a bread pan!). Friends ask for “that amazing dark chocolate fudgy date thing” regularly. I am getting my dates out now to make yet another batch for our family’s xmas party this weekend and I will dropping off some more to my daughter’s daycare on Monday. So in the hope that it never gets old to hear – THANK YOU for bringing your love our good food to my kitchen. You’ve brought so many smiles and contented sighs to my friends and family with your recipes and I truly appreciate it. Wishing you and your family a wonderful holiday season!! xo – Janelle
Hi Angela,
I am making this for the first time today and am curious whether you’ve tried it in a 10-in. fluted tart pan? I’m wondering if it will be too difficult to remove with all the ridges. Thanks!
I made this for my team last week and it was a huge hit! I did substitute 1/4 cup of the coconut milk with coconut cream and according to a colleague who makes this recipe regularly, this tart was creamier and a bit firmer. Thanks Angela!
I’m so happy to hear it was a hit, Shabari! And thanks for the tip about the coconut cream. :)
What kind of vegan dark chocolate bars do you use?
This is a beautiful, delicious recipe. But recommending plastic wrap is not cool. If you care enough to make a vegan dessert, care enough NOT to use single-use plastic!
This looks delicious! I’m wondering if I could use egg in place of the flax? (I’m allergic to flax). If you think that would work, how long would you suggest baking it for?
Thanks!!
Hey Jennifer, The flax in this recipe doesn’t technically replace a real egg, since it’s not “gelled” together with water beforehand. But I’m sure it still has a bit of binding quality in there. I would suggest swapping the ground flax for ground chia. You may be able to leave it out all together, but I’m not certain. If you try anything please let us know how it goes!
First, I wish there was a separate place for comments so that “reviews” actually had reviews. I had to wade through hundreds of “yums” and “this looks good” before I could find someone who really made it. I like to read reviews to see if something is really good and any modifications.
So second, this was awesome! I made it exactly as written except I didn’t really know what “dark” chocolate meant. So I used one 4 oz bar of unsweetened chocolate and one and a hlaf cups of guittard semi sweet chips. I think the coconut swirl through the filling adds a lot in terms of visual appeal and maybe even taste. I’m not sure the flakes on top and extra coconut cream are worth it though in part because they actually partially hide the coconut swirl.
My cousin made it for us when we visited in New Jersey recently. She’s not vegan but wanted to impress. Wow!!! It was incredible! She printed off the recipe and, when my wife went to make it, we realized it was an Oh She Glows recipe. Of course, it is…All your recipes that we’ve made (and we’ve made a lot!) are simply brilliant!
Aww thank you so much! Your story made me smile so much…that’s the biggest compliment ever :)
Hi Angela. I’m having people over on a weeknight and would like to make this dessert. Would it be possible to make the night before? Would I leave it in the freezer all night and the entire next day until ready to serve in the evening? Or should I only freeze it for the 3 hrs as recommended and then transfer to the fridge overnight and for the next day?
Hey Kaitlin, You can definitely make it the day before! I would probably keep it in the freezer (once the filling is solid I would cover it with tinfoil). Remove it from the freezer roughly 10 minutes before you’d like to serve it (this timing will depend on how cold your freezer is and the room temp), and then slice it up and serve. It may need more or less time on the counter before it’s soft enough to slice…just play it by ear. I hope this helps and have a wonderful party!! I’d love to hear how it goes.
Thanks Angela – that is super helpful! I’m going to get all of the ingredients tonight and make it tomorrow! I will let you know how it goes! :)
Oh great! I can’t wait to hear how it goes :) yum
Havd you ever tried this with your hazelnut crust from your cook book- or would that be too rich in flavours? I haven’t tried the hazelnut crust yet but really like the chocolate cream in this recipe
Hey Gwen, I don’t think I have tried that crust with this filling, but I think it could be delicious! I love anything chocolate hazelnut. :) If you try anything out I’d love to hear how it goes.
This pie is AMAZING! I could eat the pie crust by itself it’s so yummy. 🙂
Thanks Emily :) SO happy to hear that!
I’m not even vegan or vegetarian or gluten-free, but when I made this to bring to Thanksgiving dinner, *I* couldn’t get enough of it! Absolutely delicious. The dates are a bit of a challenge for the food processor, though! And I couldn’t figure out the point of the flax seeds, in such a small quantity, and I couldn’t find them ground anyway. And they didn’t really grind in the mortar or the spice grinder. Hmmm.
Anyway, I’m bringing this to the next office potluck. I’m going to double the recipe and make it in a sheet pan and cut it into squares.
Hi Jordan, I’m so happy you love the tart! The flax was originally intended for a bit of binding help, but I do think the crust will work fine without it all together. What a great idea to make it in a sheet pan and cut into squares! I hope everyone loves it.
Hi, Angela, I’m writing to follow up on the office potluck. I doubled the recipe and made it in a 13″ x 9″ sheet pan. Cutting it into squares worked beautifully, and I served the whipped coconut cream along the side so people could help themselves. I heard several raves and two people so far have asked me to point them to your recipe.
A couple more notes:
1. The first time I made this, I found that Trader Joe’s coconut milk simply didn’t have the fat content to allow me to make the whipped topping. I had to run out and buy Coco Lopez instead. This time I bought whatever Whole Foods had on the shelf and that worked fine too.
2. Instead of trying to process the dates, in two batches, I packed them tight on a large cutting board and pressed them fairly flat, sliced them into narrow strips, and then sliced through the strips crosswise. A whole lot easier than using the food processor, I thought. Then I put them in a large bowl, poured in the remaining ingredients, and kneaded it all together in the bowl.
3. I did find ground flax seed this time. I did see the benefit. :-)
Thanks again, and regards.
Hey Jordan, Thanks so much for following up with how it went! I’m so glad it worked out so well. :)
I made this pie a few months back and couldn’t believe how delicious it was! I’m vegan and was making this for a vegan friend who also eats a gf, soy-free diet. This tart was so easy to make and everyone was wildly impressed by it. I liked that I could eat just a small piece and be totally satisfied by it, so one pie goes a long way. Thanks for your awesome recipes and blog. I’m a huge fan!
Thanks for your feedback Donna! I’m so glad it was enjoyed by all. :)
Silly question…why take pie out of the dish?? Why not just slice and serve like a regular pie?
Good question Lisa! I find it’s a bit easier to slice it when it’s out of the dish. Feel free to do whatever feels best to you though!
I make this every year for Christmas – it is a big hit!! I have used ground Chia seeds in the place of flax at times, it works. Make sure to chill the coconut milk, even put in the freezer for 10 minutes to separate the fat. YUM
Hi there – I would like to have this for Boxing Day dessert…are you able to make this pie ahead of time and freeze or refrigerate for a few days? Thanks!