It’s pretty darn rare you can say a chocolate cream pie is healthy, but this one is about as nutrient-rich as a decadent dessert gets. It also gets points for its luscious mouthfeel.
For topping, place your mixing bowl and whisk attachment in freezer for 15 minutes.
Remove coconut milk from refrigerator without shaking or tipping it.
Open can, and carefully spoon the coconut cream layer that rose to the top into your chilled mixing bowl. (You can save the coconut water from the bottom of the can for a smoothie :). Beat coconut cream for 1 to 3 minutes until light and fluffy. Add powdered sugar and vanilla, and mix on high for another two minutes.
For filling, place filling ingredients in a Vitamix and blend on high for 3 to 5 minutes until nicely whipped. Pour filling into crust, add topping, refrigerate for an hour and dig in! Options: replace cacao powder and coffee with either ¼ cup fresh berries and 1 tsp vanilla, or ¼ cup lemon juice and 1 tsp vanilla.