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Whipped Cream
1 can organic unsweetened coconut milk
(regular, not light)
¼ cup powdered birch xylitol

2 Tbsp unrefined coconut oil
1 Tbsp yacon syrup
½ cup + 1 T powdered birch xylitol
1 cup organic peanut or sun butter
2 Tbsp organic unsweetened coconut milk

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

Drizzle Topping
½ cup sugar-free dark chocolate chips
½ tsp unrefined coconut oil


Make the coconut whipped cream. This is easy, but requires advanced 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 thicken, making it easier to spoon the cream out.

Another tip: Put the whipping bowl and beaters in the freezer for 20-60 minutes before whipping the cream to get them really cold. 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.

1) 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 ¼ cup powdered xylitol and whip another 1-2 minutes on high, until soft peaks form. Put in a small bowl, then put in fridge.

2) 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 ½ teaspoon of coconut oil and chocolate chips in a small saucepan on low heat, stirring the entire time. Once melted, pour ¾ of it onto the nut crust and, using a spatula, spread it around evenly. Chill in the fridge until you add the filling.

3) Prepare the filling: Add to mixing bowl: coconut oil, 1 tablespoon powdered xylitol and 1 cup peanut butter or sunbutter. Mix well. Add powdered xylitol* a little at a time, beating well after each addition. Mixture should be very thick. Drizzle 1-2 tablespoons of the leftover coconut milk in to increase creaminess. Mixture should be very thick.

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.

*To powder xylitol, simply put xylitol in a a high speed blender for about 10 seconds or so.


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