Dark Chocolate Silk Pie

Dark Chocolate Silk Pie

Table of Contents

Calories Per Serving: 350

Servings: 16


1/2 c coconut oil, melted
2 eggs
1/4 t pink salt
3/4 c coconut flour
1-2 dropperfuls SweetLeaf stevia

1 c coconut oil
3/4 c unsweetened cocoa powder
1 c coconut milk
10 dropperfuls SweetLeaf stevia or 1 T stevia extract
1/4 t pink salt
1 t vanilla extract
2 ripe avocados

1 can coconut milk (refrigerated overnight)
1 t vanilla extract
1 dropperful SweetLeaf stevia
1/4-1/2 t xanthan gum



  1. Preheat oven to 400 degrees.
  2. In medium bowl, mix oil, eggs, stevia, and salt together with a fork.
  3. Add coconut flour and stir until dough holds together.
  4. Gather the dough into a ball with hands. 
  5. Flatten dough out evenly into a 9″ greased pie pan.
  6. Prick dough with a fork.
  7. Bake for 8-10 minutes or until lightly brown. 



  1. In a small saucepan, melt coconut oil over low heat.
  2. Stir in cocoa powder, coconut milk, stevia, and salt, and heat until warm.
  3. Remove from heat and stir in vanilla.
  4. Scoop out the avocado into a food processor.
  5. Add chocolate sauce to food processor.
  6. Process on high for about a minute, or until smooth, scraping down the sides as needed. 
  7. Pour mixture into pie shell.
  8. Refrigerate for at least 3 hours to set before serving.


  1. Open can of refrigerated coconut milk and scoop heavier cream from the top of the can into a mixing bowl.
  2. Add stevia and vanilla.
  3. Whip with a mixer for about a minute until light and fluffy, scraping down the sides as needed.
  4. Add in xanthan gum.
  5. Mix again until stiff peaks form. 
  6. Spoon topping on top of pie and spread evenly. 

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