This pie uses healthful ingredients to give you a dessert that doesn’t compromise on flavor or texture. The coconut cream gives it an irresistible creamy texture, but it doesn’t taste like coconut. The cinnamon and coffee are background notes that enhance the chocolate flavor. Welcome your new pie!

Serves 10

Crust

• 3/4 cup flour (I use spelt)
• 3/4 cup cookies crumbs or almond flour
• 2 Tbsp coconut oil, melted
• 2 Tbsp natural maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp salt

Chocolate Filling

• 2 7-oz (200-g) bars good-quality pareve chocolate, melted
• 1 12-oz (340-g) can coconut cream
• 3 full Tbsp pareve cream cheese
• 1 tsp vanilla extract
• 1 tsp espresso liqueur (I use De Karina)
• 1/4 tsp instant coffee
• grated chocolate, for garnish (optional)

Preheat oven to 350°F (175°C).

To prepare the crust, place all ingredients in a medium-size bowl and mix to combine. Press onto the bottom and sides of a greased pie dish. Bake for 8–10 minutes. Cool.

To prepare the filling, place all ingredients in a large bowl. Blend with an immersion blender until creamy. Pour into the cooled crust, smoothing the top. Garnish with grated chocolate, if desired.

Freeze. Remove from freezer a few minutes before serving.