French Silk Pie
It is very easy to make this French Silk Pie, super indulgent, and secretly healthy! A chewy, crunchy crust of chocolate packed with rich, smooth chocolate and light clouds of whipped coconut cream.
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 8
Calories: 317kcal
Ingredients
For the crust:
65 g (1/2 cup) of walnuts, pecan nuts, or maybe brazil nuts
90 g (1/2 cup) of pitted dates
Pinch of salt
1 tablespoon of cocoa powder
For the filling:
200 g (7 oz) of sweet potato roughly one medium-sized
150 g (3/4 cup) of coconut yogurt or sub any other plant-based yogurt
65 g (1/4 cup) of smooth almond butter or sub peanut butter
2 tablespoons of cocoa powder
4 tablespoons of maple syrup to taste or sub any other sweetener
For the coconut whipped cream:
400 g tin of full-fat coconut milk (14 oz)
1/4 teaspoon of vanilla extract
2 tablespoons of maple syrup or sub any other sweetener
To decorate (optional):
1 tablespoon of cacao nibs or dark chocolate
Instructions
For the crust:
Add all the crust ingredients to a food processor and blitz till you get a crust that sticks together easily but still has a certain texture.
Push the mixture carefully across the bottom and up the sides of a pie dish with your fingers (I used a 22.5 cm/9 inch pie dish) – press down a small cup or glass with your fingers, the back of a spoon, or the bottom to make it as compact as possible.
Put the rest in the fridge while you’re making it.
For the filling:
Cook by boiling, steaming or roasting the sweet potato.
Discard any skin and add it (without any need to wash it) to the same food processor and whizz until entirely smooth.
Add the almond butter, coconut yogurt, cocoa powder, and maple syrup and stir till the mixture is tender.
If required, taste and change the amount of maple syrup and/or cocoa powder.
In the crust, place the filling and put it back in the fridge while you start making the rest.
For the coconut whipped cream:
For the rich creamy bit to separate from the watery bit at the bottom, you’ll have to keep your tin of coconut milk in the fridge overnight
Ensure that it is full fat coconut milk, otherwise, this separation will not occur and this cream will not be able to be made!
The coconut cream will be on the bottom and you could just pour the watery liquid out. Open the tin upside down (save this for adding to smoothies)
With about 3 tablespoons of water, add the thick, creamy part to a bowl.
Add the vanilla extract and maple syrup.
To whip up the coconut cream till light and fluffy, use an electric whisk (or a manual one and a bit of elbow grease).
Top the pie carefully with coconut whipped cream.
If preferred, sprinkle it with cacao nibs or dark chocolate shavings to decorate.
It could be eaten instantly, but it is advisable to leave it for a few hours in the fridge to firm up before cutting.
Stays well covered for up to a few days in the fridge.
Notes
If you are pressed for time, use thick coconut yogurt instead.