Coconut Oreo Pie

Coconut Oreo Pie

Over the years, I have had many different renderings of pie. All varieties from restaurant specialties to homemade delights. Sadly, most have been forgettable. Not with this pie. I will never forget this pie. It’s creamy texture and simplistic blending of dark chocolate with whispers of coconut cream…truly memorable with each delicious bite. Oh, and did I mention the secret ingredient?? Check it out for yourself! Yields: 8 servings

Filling Ingredients

  • 3 scoops @Nuzest_usa Just Fruit & Veg, Fresh Coconut (or pea-based vanilla protein powder)
  • 12 oz frozen cauliflower
  • ½ cup pitted dates
  • 1 can reduced fat coconut milk
  • ½ cup coconut oil, melted (like @anthonysgoods)
  • ½ cup cashews
  • ⅓ cup shredded, unsweetened coconut flakes
  • 1 tablespoons alcohol free vanilla

Crust Ingredients

  • 1 cup oats, gluten free if needed
  • ⅓ cup cocoa powder
  • ½ cup shredded, unsweetened coconut flakes
  • 1 tablespoon coconut oil (like @anthonysgoods)
  • 1 tablespoons alcohol free vanilla
  • 1 cup dried plums/prunes
  • Pinch of salt

Ganache Ingredients

  • 3 tablespoons coconut oil, melted (like @anthonysgoods)
  • 2 tablespoons cocoa powder
  • 1 tablespoon coconut nectar, or liquid sweetener
  • 2 teaspoons alcohol free vanilla
  • Pinch of salt


  1. Thaw cauliflower on countertop until defrosted.
  2. For crust, process oats in a food processor on high until coarsely ground. Add remaining ingredients and continue to process until ingredients completely combine. Continue pulsing until mixture begins to clump together and pull away from the side of the bowl.
  3. Add crust mixture to a parchment lined springform pan. Firmly press crust into bottom of the pan, filling the base. Set aside while making filling.
  4. For filling, add all ingredients to a high powered blender (like @vitamix). Blend on high, using tamper as needed, until thoroughly combined and smooth (approximately 3 minutes).
  5. Pour filling into prepared springform pan. Place in freezer for at least 3 hours to firm. Move to refrigerator 1-2 hours before serving.
  6. When ready to serve, make ganache by adding all ingredients to a small bowl and stirring until smooth. Spread ganache over top of pie and let sit for 2 minutes to harden. Sprinkle with cacao nibs and shredded coconut flakes. Store leftovers in the refrigerator for up to 3 days.

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