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INGREDIENTS

Whipped Cream

  • 1 can organic unsweetened coconut milk (regular, not light) 
  • ¼ C powdered birch xylitol* 

Nut Crust

  • 1½ C raw, organic nuts in any combination (example: 1 cup walnuts + 1/2 cup cashews) 
  • ⅛ C birch xylitol 
  • 2 Tbsp unrefined coconut oil 
  • ½ tsp cinnamon (optional) 

Drizzle Topping

  • ½ C sugar-free dark chocolate chips 
  • ½ tsp unrefined coconut oil 

Filling

  • 2 Tbsp unrefined coconut oil 
  • 1 Tbsp yacón syrup 
  • 1 Tbsp + ½ C powdered birch xylitol 
  • 1 C organic peanut or sunflower seed butter (“SunButter”) 
  • 2 Tbsp organic unsweetened coconut milk 

DIRECTIONS

Make the coconut whipped cream: (Prep work required: See “Notes” section below) 

  1. Open the can of coconut milk. (DO NOT SHAKE!) Remove the bowl from the freezer and spoon the thick layer of cream from the top of the can into the chilled bowl. Avoid getting the thin liquid from the bottom of the can, as it will make the cream too soft to whip well.  
  2. Whip the coconut cream on high speed with chilled beaters for 1-2 minutes until it starts to get fluffy.  
  3. Add ¾ cup powdered xylitol and whip another 1-2 minutes on high until soft peaks form.  
  4. Spoon into a small bowl, then refrigerate. 

Prepare the nut crust:  

  1. Using a food processor, process the nuts, xylitol, coconut oil, and cinnamon.  
  2. Press into a glass pie plate and up the sides as desired.  

Prepare the drizzle topping: 

  1. Melt the 1/2 tsp of coconut oil and chocolate chips in a small saucepan on low heat, stirring constantly.  
  2. Once melted, pour ¾ of it onto the nut crust and, using a spatula, spread evenly. Chill the crust in the fridge until the filling is ready. 

Prepare the filling:  

  1. In a mixing bowl, combine coconut oil, yacón, 1 Tbsp powdered xylitol, and peanut butter or sunflower seed butter. Mix well.  
  2. Add the remaining ½ cup of powdered birch xylitol* a little at a time, beating well after each addition. The mixture should be very thick.  
  3. Drizzle in 1-2 Tbsp coconut milk to increase creaminess. The mixture should still be very thick. 
  4. Add the chilled coconut whipped cream. Mix for about 1 minute until smooth and creamy.  
  5. Pour into chilled crust and drizzle the remaining melted chocolate on the top.  
  6. Chill for 1-2 hours until ready to serve.  

STORAGE

Keeps well in the refrigerator overnight.

NOTES

  • You can get coconut cream by putting coconut milk into the back of the fridge overnight. (Don’t shake it!) The coconut milk will separate into coconut cream (needed in this recipe) and coconut water. 
  • Another tip: put the whipping bowl and beaters in the freezer for 20-60 minutes before whipping the cream to get them cold. Coconut whipped cream will last 2-3 days in the fridge, so you can whip it up in advance if you want. Once the coconut milk is chilled, it’s easy to whip as needed. 
  • *To powder the birch xylitol, simply put it in a high-speed blender for about 10 seconds or so. 

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Disclaimer: This content is for educational purposes only. It’s not intended as a substitute for the advice provided by your Wellness Way clinic or personal physician, especially if currently taking prescription or over-the-counter medications. Pregnant women, in particular, should seek the advice of a physician before trying any herb or supplement listed on this website. Always speak with your individual clinic before adding any medication, herb, or nutritional supplement to your health protocol. Information and statements regarding dietary supplements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease.

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