Make the coconut whipped cream. This is easy, but requires a little advance preparation. Put your can of coconut milk in the back of the fridge and leave it there for a few days. This gives it time to really separate and the cream to really thicken, making it easier to spoon just the cream out. Keeping the can in the fridge for a few days really allows the cream to get thick, undisturbed, almost like shortening, and the liquid under it will almost be clear an very thin. It will then be very easy to spoon out the part that whips easily into soft peaks of heavenly yumminess.Another tip: put the whipping bowl and beaters in the freezer for 20-60 minutes before whipping the cream, to get a really good chill on them. Coconut whipped cream will last 2-3 days in the fridge, so you can whip it up in advance if you want, but it is really easy once the coconut milk is chilled, to do it as you need it. Open the can of coconut milk. (DO NOT SHAKE!) Take bowl out of freezer and spoon the thick layer of cream from the top of the can into your chilled bowl. Be careful to avoid getting the thin liquid from the bottom of the can, as it will make your cream too soft to whip well. Now whip on high speed with chilled beaters 1-2 minutes, until it starts to get fluffy. Add 1/4 cup powdered xylitol and whip another 1-2 minutes on high, until soft peaks form. Put in a small bowl to put back in fridge. (remember to do this twice if you want some whip cream on top!!)
Prepare the crust. Using a food processor, grind up the nuts, xylitol, cinnamon and oil. Press into glass pie plate and up the sides as far as you like. Melt the half Teaspoon of coconut oil and chocolate chips in a small saucepan on low heat, stirring the entire time. Once it is melted, pour 3/4 of it onto the nut crust and, using a spatula, spread it around evenly. Chill in the fridge until you add the filling.
Prepare the filling. Add to Mixing bowl: Coconut oil, 1 Tablespoon powdered xylitol and 1 cup peanut butter or sunbutter. Mix well. Add the additional powdered xylitol, a little at a time, beating well after each addition. Please taste after adding ¼ cup – it may be perfect just like that…all depends on your taste. Mixture should be very thick. Drizzle 1-2 Tablespoons of the leftover coconut milk in to increase creaminess. Mixture should be very thick now. Now, add the chilled coconut whipped cream. Mix about 1 minute, until smooth and creamy. Pour into chilled crust and take the remaining melted chocolate and drizzle on the top. Chill for 1-2 hours until serving. Keeps well overnight. You can serve this to anyone, even without allergies, with no apologies or explanations. It is that amazing!
*To powder xylitol, simply put xylitol in a nutribullet or other high speed blender for about 10 seconds or so.
**If careful, the above recipe can be dairy, soy, egg, gluten, peanut and sugar free!
***If desired, make another batch of the whipped coconut cream to put on top and drizzle the chocolate over it and chill.