Chocolate Pie (Paleo, AIP)
Prep time
Cook time
Total time
Serves: 8-10
For the bottom crust:
  • 12 medium size dates (soaked in hot water for 10 minutes), chopped
  • 3 tbsp melted coconut oil
  • ¼ tsp sea salt
  • 1 cup dried shredded coconut (Let's do Organic brand)
  • ¾ cup coarsely powdered Lovebird cereal, unsweetened
For the chocolate filling:
  • 2 tsp unflavored gelatin
  • 2 tbsp room temperature water
  • 2 cups coconut milk (in divided portions)
  • ¼ cup raw cacao powder or carob powder (use carob for AIP)
  • ¼ tsp sea salt
  • ¼ cup maple syrup
  • 1 tsp vanilla extract or vanilla powder
For the crumble topping:
  • ¼ cup coarsely powdered Lovebird cereal, unsweetened
  • 2 tbsps Tiger nut flour
  • pinch sea salt
  • 1 tbsp melted coconut oil
  • ¼ tsp vanilla extract or vanilla powder (use vanilla powder for AIP)
For the chocolate drizzle:
  • 1 tbsp raw cacao (use carob for AIP)
  • 1 tsp melted coconut oil
  • pinch sea salt
  • 1 tsp runny honey
  1. Add the dates, coconut oil and salt to a food processor and process till you get a cohesive mass.
  2. Transfer this mixture to a large mixing bowl and add the shredded coconut and the cereal (coarsely powdered). Using your hands mix together well. Take a springform pan (Between 6 and 7 inches dia) and press this mixture firmly to the bottom of the pan. Depending upon the size of the pan, you will have some going to the sides of the pan too. Place this pan in a freezer for at least 30 minutes to set.
To make the filling:
  1. Mix the gelatin with the water and let it sit for 5 mins.
  2. Heat 1 cup of coconut milk along with the raw cacao (or carob),maple syrup, salt and vanilla. Heat on low heat stirring constantly until all the cacao (or carob) is dissolved in the milk.
  3. Next add the 'bloomed' gelatin to this mixture and continue stirring slowly until all the gelatin is completely dissolved. Make sure there are no lumps. Turn the heat off and add the remaining 1 cup of coconut milk and mix well. Let the mixture cool for 5 mins before adding to the crust.
  4. Take the pan with the crust from the freezer and pour the filling mixture into the pan. Carefully place the pan in the refrigerator (not freezer) for at least 4 hours to set.
For the crumble Topping:
  1. Take a small bowl and mix all the topping ingredients together. Use your hands to form a crumbly topping. Keep aside until serving.
Serving the Pie:
  1. Take the pie from the refrigerator and run a knife around the edges of the pan to loosen up the pie. Carefully push the base of the springform upwards to get the pie out. Place on a serving dish and sprinkle the crumble topping on top!
  2. For the chocolate drizzle:
  3. Mix all ingredients together in a cup and drizzle over the topping and the pie.
If you don't have access to Lovebird cereal, you can omit it from the crust and the topping.
Recipe by Cook2Nourish at