Dark Chocolate Chiffon Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A dark chocolate chiffon pie with a nut and date crust, filled with rich chocolate and coconut cream, topped with more chocolate and coconut. It's decadent, wholesome, and perfect as an elegant dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1/4 cup coconut oil, melted, plus more for greasing
- 2 1/4 cups brazil nuts or hazelnuts
- 3 tablespoons date paste
- 1/4 teaspoon Himalayan pink salt
- 1/2 cup 100% unsweetened cacao or cocoa powder
- 3 cups full-fat canned coconut milk
- 2 teaspoons gelatin powder
- 4 large egg yolks
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 2 ounces 100% cacao unsweetened baking chocolate, roughly chopped
- 2 tablespoons 100% unsweetened cacao or cocoa powder, plus more for topping
- 4 cups coconut whipped cream
- 2 cans (13.5 ounce) full fat canned coconut, refrigerated overnight
- 2 tablespoons maple syrup
- 1 tablespoon vanilla extract
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 79mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 638mg
- Calcium
- 89mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 79MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.