Cocoa-Bliss Cream Pie


- Jen Wise and Paula Sobolewski

With just a few simple ingredients you can throw together our delicious, Cocoa-Bliss Cream Pie. With an almond crust, a sweet mousse filling and a smooth, creamy topping this pie is a decadent treat. Who would guess it’s also loaded with nutrients? A whole grain crust, mostly plant-based fats and unprocessed sugars combine to give more than just your sweet tooth a boost. 


1 c. whole wheat flour

1/3 c. sliced almonds

1/4 c. natural cane sugar

1/4 tsp. salt

6 Tbl. unsalted butter, cold, cut into pieces

1/2 tsp. almond extract

In a food processer combine four, almonds, sugar and salt. Pulse in butter and almond extract until mixture resembles small crumbs. Add, pulsing, 3-5 tablespoons ice water, 1 tablespoon at a time, just until mixture is in pea-sized pieces (but not sticky). Gather together and wrap, chill in refrigerator for at least an hour. Roll out on a lightly floured surface, place in pie pan, and freeze before baking. Bake at 425 degrees in the lower 1/3 of the oven for 20-25 minutes. 

Cocoa Bliss Pudding

2 avocados, peeled and pitted

½ cup cocoa

½ cup maple syrup

1 Tbs. vanilla extract

Combine all ingredients in food processor. Process until completely smooth. Chill until ready to use, up to three days.

Coconut Cream

1 can coconut milk, full fat

2 Tbs. maple syrup

1 tsp. vanilla


Chill coconut milk in the refrigerator for at least a few hours. Separate the thick cream on top from the oil below – place the cream in the bowl of a mixer. Whip in mixer until light and fluffy. Add maple syrup and vanilla. Mix until combined. 

Fill cooled crust with the pudding then top with the coconut cream. Sprinkle with cocoa, chocolate shavings or even toasted coconut. Pie can be kept, chilled and covered, for up to three days.