Ingredients

Scale

Chocolate Cookie Dough Crust:

2 1/2 cups raw pecans, 8 ounces
1/4 cup cocoa powder
8–10 pitted medjool dates, 7 ounces
Pinch of sea salt
1 Tablespoon vanilla extract

Chocolate Truffle Filling:

1/3 cup Grade A amber maple syrup
3 Tablespoons organic cornstarch, or tapioca starch
1/3 cup cocoa powder
Pinch of sea salt
1 can coconut milk
1 Tablespoon vanilla extract
2 ounces dark chocolate, chopped, I used the sea salt bar from Alter Eco

Coconut Whipped Cream:

2 cans coconut milk, refrigerated, see notes
1 Tablespoon vanilla extract
1–3 Tablespoons Grade A amber maple syrup, to taste
Pinch of sea salt
Shaved or grated chocolate for garnish if desired, see notes

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Instructions

Place all the ingredients for the chocolate cookie dough crust into a food processor and process just until the crust starts to clump together. Then press the crust evenly into a 9″ pie pan, a shorter pie pan works best for this recipe as a deep dish is too tall. Cover and refrigerate the crust while you make the filling.
For the filling, whisk together the maple syrup and cornstarch/tapioca in a saucepan until no lumps remain. Then whisk in the cocoa powder, sea salt and coconut milk. Place the saucepan over medium high heat and whisk constantly until the filling comes to a boil. When the filling has come to a boil and thickened, remove it from the heat, (still whisking constantly) and add in the vanilla extract and chocolate. Continue whisking until the chocolate has melted and is completely combined into the filling. Then pour the filling into the prepared pie crust, cover and refrigerate until set, 4-6 hours.
When you’re ready to serve the pie, make the coconut whipped cream by scraping off the hardened cream from the top of each can of refrigerated coconut milk into an electric mixer. Start whipping the cream on low speed, increasing to high speed, and whip until fluffy, 2-3 minutes. Add the vanilla extract, maple syrup to taste, and sea salt, and whip again until completely combined and fluffy – 1-2 minutes.
Spread the coconut whipped cream in a swirling pattern over the top of the truffle filling. Garnish with shaved/grated chocolate if desired and serve.

Notes

I’ve had the best most consistent results from refrigerating my coconut milk in the door of the refrigerator. It seems to be the perfect temperature to whip the coconut cream at. I used to store the cans on the top shelf of the refrigerator, and it would sometimes make the whipped cream lumpy, so the door is a much better option.
To make shaved chocolate in bigger pieces like the photos, melt a couple ounces of dark chocolate in a double boiler. Then spread the melted chocolate in a thin layer over a piece of parchment paper on a baking sheet. Place the baking sheet briefly in the refrigerator just until the chocolate starts to set up, but isn’t rock hard. Take the baking sheet from the refrigerator, and using a metal spatula, scrape the chocolate off the parchment paper breaking it until shards as you go. Refrigerate until you’re ready to use it as a garnish.

Prep Time: 20 mins
Cook Time: 10 mins