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Daintree Love. A place to come when you need nourishment for your soul.

Kathy's Healthy & Raw: Coconut and Chocolate Cream Pie Recipe

Did you know Healthy eating can be FUN, Delicious, energising AND desserts CAN be, guilt free and super YUMMY ?

I choose not to buy commercial chocolate anymore, so for an Easter Treat this year, I decided to just whipped up this guilt free, raw coconut and chocolate cream pie!

I'm so loving exploring the world of raw and healthy desserts, which are AMAZINGLY GREAT alternatives to conventional highly processed desserts loaded with artifical additives, preservatives, processed sugar, dairy and wheat.

We had an overflow of ripe avocado's which we picked up at the local Rusty's farmers markets in Cairns when I arrived back from a recent visit to my hometown down south, (I highly recommend visiting Rusty's if you ever get the chance, it's open Friday-Sunday mornings).

So here is the recipe!

*If you have a food processor you can just mix all ingredients up together in it. First do the crust and then press down into a mould and then make the filling and place into the crust and then into the fridge to set and until your are ready to serve.

However if you are like me and don’t have a food processor, or prefer a more tactile experience, follow the instructions below.

Coconut Crust


1 cup desiccated coconut

1 cup shredded coconut

1/3 cup coconut oil

3/4 cup walnuts

1/2 cup dates

1 teaspoon vanilla extract


Place coconut into a large mixing bowl.

Chop walnuts and dates as finely as possible (it’s fine to leave a few smallish chunky bits for texture) and add to coconut.

Add coconut oil and vanilla essence.

Mix it all together with your hands, working it well with fingers til well combined.

*When I mix it together I use deposable latex gloves for hygiene as I regularly get my hands into the garden.

Press crust into pie tin or whatever mould you would like to use. I like to put some up the sides too so that the filling doesn’t stick to the sides.

*I use a pie tin with a push out base.

Chocolate Cream Filling


3-4 large avocados (or 6-8 small ones)

2/3 cup cacao powder

2/3 cup maca powder

1/3 cup honey

1/3 cup coconut cream

1 teaspoon vanilla extract

2 tablespoons chia seeds


Spoon out avocado flesh into a mixing bowl and mash into a smooth consistency with a fork.

Add cacao and maca powder, gently mix in.

*Note: you can buy a cacao maca blend if you don’t want to get them separately, or you can even use straight cacao in which case you may need to use more honey or sweetener, personally I prefer the taste of blending cacao and maca evenly, but go with your personal taste and intuition on this.

Add chia seeds and all other ingredients and mix til a smooth, mousse like consistency.

Pour into base using a spoon to assist and smooth it into filling out the base.

Refrigerate to set and keep cool til serving!

*You can even freeze it if you want to save it for later :)


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