This ultra-creamy chocolate pie is a dream for anyone needing a gut healthy, top-9 allergen-free, dairy-free, gluten-free, or refined-sugar-free dessert.

Instead of yogurt or cream, this recipe leans on

full-fat coconut cream,
100% pure Criollo cacao wafers, and
a scoop of my favorite gut-lining supporting Be Well By Kelly vanilla grass-fed beef protein, which naturally sweetens (via the organic monk fruit) and thickens the filling (via the naturally occurring collagen).

Everything blends together in under 2 minutes, chills into a rich, chocolate pie, slices cleanly, freezes well & tastes luxurious sans dairy, egg, refined sugar, nuts, soy, or gluten.

It’s the kind of dessert that feels indulgent while staying incredibly simple, clean, and kid-friendly.

Recipe Flavor + Texture Notes

Coconut cream (the thick part from chilled cans) creates a silky, firm mousse texture
100% Criollo cacao wafers add a super deep chocolate flavor - solidifies when cold
Be Well By Kelly grass-fed beef Vanilla protein adds natural sweetness + gentle thickening
Only 1/2 cup of chocolate needed pure cacao is very strong and firms up beautifully
Blender-only — no melting / no baking. Just make sure you serve it cool/straight from the fridge to keep form!
Gluten-free & allergen-free with the Wholly Wholesome GF crust

🥥 INGREDIENTS

For the filling

2 can coconut milk (linked is the only brand I’ve recipe tested with)
Use only the solid, chilled cream top from the full-fat coconut milk can
1/2 cup Santa Barbara Chocolate 100% Pure Criollo Cacao Wafers (unsweetened)
This is the brand I use/trust, feel free to use chocolate chips of your choice!
1 scoop Be Well By Kelly Vanilla Grass-Fed Beef Protein ($10 code MUMWITHABUN)
Truly clean, collagen-rich, like bone broth, it’s gently derived with heat & water only (no chemicals used) — just 3 ingredients: grass fed beef protein, organic vanilla, and organic monk fruit — adds sweetness & thickness.

For the crust

1 Wholly Wholesome Gluten-Free Pie Crust

Optional toppings

Coconut whipped cream
Drizzle of Raw Honey
Fresh strawberries
Strawberry jam drizzle

METHOD

1. Prep the Coconut Cream

Chill 2 cans of full-fat coconut milk overnight.
Scoop out the solid white cream (sits on the top of the can); save the liquid for something else!
Measure ~1 cup of coconut cream.

2. Blender up Protein + Cream (No Clumps)

To prevent protein clumping:

Add ½ cup coconut cream + 1 scoop this protein powder to the blender.
Blend 10-20 seconds until smooth.

3. Add Remaining Ingredients

To the blender, add:

Remaining 1/2 cup coconut cream
1/2 cup cacao chips (unmelted)

4. Blend Until Silky Smooth

Start on low speed, increase to high.
Blend 60-90 seconds, scraping down the sides if needed.
The mixture should be glossy and loose-pudding-like. If you like small chunks of chocolate chips to chew on, blend for <60 seconds.

5. Fill the Pie Crust

Pour the chocolate filling into the crust.
Smooth the top with a spatula.

6. Chill to Set

Refrigerate at least 4 hours until firm and sliceable.
Overnight creates the thickest, richest texture.

7. Add Optional Toppings

Coconut whipped cream (whip coconut cream until fluffy and layer on top with a flat spatula)
Fresh berries or strawberry jam
Cocoa nibs

🍫 A Sweetened Option

A Sweetened Version

Follow the above method/ingredients and add
1–2 tbsp honey or maple syrup blended into the filling or drizzled on top.

Tips for Perfect Texture

Serve CHILLED.
Use only coconut cream, not the watery liquid in the coconut can.
Blend the protein first so it dissolves smoothly
Chill at least 3 hours, 4 is even better.

Storage + Freshness Tips

Refrigerator:

Store covered in the fridge for 4–5 days
Best texture when served cold and freshly sliced
Coconut cream + cacao firm naturally when chilled

Freezer (Whole Pie):

Freeze tightly wrapped for up to 2 months
Thaw overnight in the fridge for a soft, mousse-like slice
Or enjoy straight from the freezer for that firmer, ice-cream-bar texture!

Freezer (Sliced — My Favorite Option):

Slice fully set pie and freeze slices individually
Store slices in an airtight container or freezer bag
Keeps well for 2–3 months
Remove one slice at a time — no full thaw needed
Texture stays creamy, not icy, thanks to the coconut fat + cacao

Mum Tip:
This is one of my favorite desserts to keep stocked. I freeze slices so my child can take a piece to birthday parties, celebrations, or for those “just because” dessert moments — it’s a treat that feels special but still supports her body.

This ultra-creamy dark chocolate coconut pie is a simple, nourishing dessert made for families navigating gut healing, food allergies, or clean eating — without sacrificing texture or flavor. It’s dairy-free, gluten-free, refined sugar-free, top-9 allergen-free, and made entirely in a blender with just 3 core ingredients. The result is a rich, mousse-like chocolate pie that slices cleanly, freezes beautifully, and tastes indulgent while quietly supporting gut health.

Ultra Creamy Dark Chocolate Coconut Pie (Allergen-Free, Paleo, Kid-Friendly)