Vegan Coconut Oil Pie Crust


mother-of-pie_o_248555Coconut oil is really starting to sweep the culinary world off it’s feet now that it’s delicate flavor and abundant health benefits are becoming more widely known.

It’s made by pressing the natural oil from coconut meat and is rich in medium chain link fatty acids. Coconut oil is one of the few foods that can be classified as a “superfood.” It’s unique combination of fatty acids can have profound positive effects on health. Most of the fatty acids in the diet are so-called long-chain fatty acids, but the medium-chain fatty acids in coconut oil are metabolized differently.They go straight to the liver from the digestive tract, where they are used as a quick source energy or turned into so-called ketone bodies, which can have therapeutic effects on brain disorders like epilepsy and Alzheimer’s.

The Lauric Acid in coconut oil can also kill bacteria, fungi and viruses. It’s also shown to help reduce abdominal fat and obesity, studies show that it can help you loose weight and metabolize sugars differently. Let’s see butter do that!

This makes enough for one 9 inch pie, double the recipe for a double crust.

-1 1/2 cups all purpose flour or Bob’s Mill brand gluten free all purpose flour
-1 tablespoon brown sugar or sucanat
-1 tsp himalayan sea salt
-1/2 cup coconut oil at room temperature
-5-8 tbl water

Whisk or sift together the dry ingredients in a bowl, making sure they are fully incorporated. Using your hands, slowly incorporate the coconut oil into the dry ingredients. Use your hands to press the ingredients together until they are about pea sized. Add the water in one table spoon at a time until the dough forms a large ball. Place dough in a covered bowl or wrap in saran wrap.

Place the dough ball in the fridge for one hour to let the gluten (or lack there of depending on your choice of flour) relax.

When it comes time to roll the dough out, let your dough ball stand at room temperature a little longer than normal pie dough, as the coconut oil is much harder when chilled than butter or shortening. This dough is sticky, so be sure to use lots of flour on your rolling pin and line your surface with parchment paper for an easy clean up.


Heavenly Vegan Dark Chocolate Mousse


Vegan Chocolate Silk Pies

Something about the richness of a mousse combined with the decadence of extra dark chocolate seem to make this recipe irresistible to vegans and omnis alike. One of the upsides of this recipe versus traditional recipes, is that it is still rich without the use of heavy cream or egg yolks, which means less tummy aches and stress on your belt notches.

  • 1 package of silken tofu (~12 oz)
  • 10 oz chocolate chips, about one small package. Many dark chocolate chips are vegan; check the ingredients though if this is a concern.
  • 3 tablespoons maple syrup
  • 1 tsp. vanilla extract; optional. Try experimenting with different liquors like Amaretto, Kahlua or Peppermint.


  1. Blend tofu (preferably at room temperature) in food processor, blender, or with hand mixer until just smooth.
  2. In a double boiler, melt chocolate chips with a tablespoon or two of water over low heat. Stir constantly.
  3. Add maple syrup to melted chocolate and combine.
  4. Put chocolate & syrup blend into processor and mix with tofu until creamy.
  5. Pour into very small serving dishes – this stuff is rich. Serve warm or chill until set.

Serving options:

    • Fold in a half-cup of non-dairy whipped topping at the end
    • Garnish with cut fruits
    • Pour mixture into a vegan graham cracker crust and chill until set
    • Use as a dip for fruit and graham crackers
    • Use as icing for cake or cookies

To make a Chocolate Silk Pies, like the ones in the pictures:

For The Crust, follow the Perfect Vegan Pie Crust recipe and press the dough into mini cupcake tins, bake at 350 for about 30 minutes. Then spoon the mousse into the cooled crusts. I topped them with cashew date frosting in pretty little roses.