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Dark Chocolate Macaroon Pie

Written by: Shana Troy Montréal - February 14, 2019

February, the month of love, without chocolate, would simply be a crime.

I’m not a huge fan of Valentine’s Day as I find that it’s become very commercialized. Restaurants hike up their prices, and companies sell cheesy chocolate by the load. Why not change it up, celebrate at home, alone or with someone, and make this decadent guilt free chocolate pie?!

In addition to being vegan, this pie is also gluten-free, grain-free, and nut- free. A chocolate dessert miracle if you ask me! You’ll lose your mind over this dessert, especially when you realize how simple it actually is to make, and how rich and creamy it is. It’s divine perfection.

Make it now, and you’ll thank me later! Enjoy friends et bonne appetit!

Recipe Ingredients

For the crust:

  • 1 1/4 cups packed pitted Medjool dates* 16-20
  • 1 1/4 cups unsweetened shredded coconut
  • 2 1/2 tablespoons ground flax seed
  • 2 1/2 tablespoons unsweetened cocoa powder
  • 1 tablespoon coconut oil
  • 1/4 teaspoon fine grain sea salt, or to taste
  • 1 teaspoon water (if needed to bind the dough)

For the filling:

  • 3 (70%) good-quality dark chocolate bars (300 grams total)
  • 1 (400ml) can full-fat coconut milk, room temperature
  • 0-2 tablespoons maple syrup
  • 1 teaspoon pure vanilla extract
  • Coconut whipped cream for the garnish (optional): 1 (400ml) can full-fat coconut milk, chilled overnight

***flaky sea salt for the top of the pie (maldon, or flour de sel)



  1. Line a 9-inch glass pie dish with 2-3 strips of parchment paper (see photo), one going each direction, with overhang. Now place a large piece of plastic wrap on top and press down. The parchment strips will allow you to lift the pie out after freezing.
  2. Prepare the crust: In a food processor, add the pitted medjool dates and all of the other crust ingredients. Process until finely chopped. The dough should stick together when pressed between your fingers. If it doesn’t, add optional water and process again.
  3. Spoon the crust mixture into the prepared pie dish. Starting at the centre, press down firmly moving outward and up the sides of the pie dish. You want the crust to be firm and not loose to the touch. Place your pie dish in the freezer, while you prepare the filling.
  4. Prepare the chocolate filling: Break up chocolate bars into chunks and place into a double boiler (fill a pot with 2 inches of water, and place a bowl on top. You’re putting the chocolate in this bowl, so that it doesn’t burn while you melt it). Melt the chocolate over the lowest heat setting. When the chocolate is almost all melted, remove from the heat and stir it until completely smooth and melted.
  5. Grab a can of room temperature coconut milk, and shake it up. Pour the whole can, minus 1/4 cup of it (save it for your oatmeal, or smoothie), into your melted chocolate. Whisk until completely smooth. Then whisk in the maple syrup and vanilla until smooth.
  6. Remove the pie crust from freezer, and pour the chocolate filling into the pie crust until it’s almost filled to the top. You might have a little extra chocolate filling, that you can enjoy on the side.
  7. Carefully transfer the pie dish into the freezer on a flat surface for approx. 3 hours, or until firm throughout. ***When the pie has been in the freezer for abut an hour, I remove it, and sprinkle flaky sea salt over the surface! Then put it back in the freezer to continue solidifying.
  8. Remove pie dish from freezer and let sit on the counter for 5-10 minutes. Grab the parchment paper and lift the pie out of the dish.
  9. If you’d like to add whipping cream, or whipped coconut milk on top, now’s your chance. Remove the can of refridgerated coconut milk from the fridge. Open it, and pour the water/liquid into a glass, that you can use another time. Scoop out the solidified coconut cream, and place it into a metal bowl. Beat it with an electric beater until it’s whipped.
  10. Slice you pie, and garnish with your whipped coconut cream. Serve immediately as pie will soften quickly.

Shana xx

*recipe inspired by @ohsheglows

Written by:

Shana Troy

Danseuse de haut calibre, Shana a été formée en ballet classique à l'École supérieure de danse du Québec et au Jeune Ballet du Québec. C’est ainsi qu’elle a chaussé ses pointes comme ballerine pour les Grands Ballets Canadiens pendant 10 ans. Vous l’avez probablement déjà vue comme danseuse/chorégraphe au Match des Étoiles à Radio Canada. Elle a également pris part au film de danse québécois Sur le rythme, à plusieurs émissions télévisées et à quelques comédies musicales. Son curriculum ne s’arrête pas là. Elle était danseuse en chef pour Veronic Dicaire pendant 3 ans à Vegas, en Europe et au Québec. Sa mère adorait cuisiner et a transmis sa passion à Shana et ses deux sœurs. Nouvellement maman du petit Grey depuis mai 2017, elle donne présentement des cours de barre fitness au studio b.cycle dans le Vieux-Montréal et partagera ses recettes favorites ici.

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