The secret to a successful recipe that is both vegan and gluten-free is that it’s so delicious, your guests will never miss the butter or flour.


  • 4 tablespoons and 1 ½ teaspoons warm water
  • ½ cup flaxseeds
  • 2 tablespoons maple syrup
  • ¼ cup coconut oil
  • 2 ¼ cups almond flour
  • 1 teaspoon baking soda
  • Pinch of salt


  • 8 ounces pitted dates
  • 3 cups coconut cream
  • 3 tablespoons coconut sugar
  • 6 tablespoons cocoa powder
  • ¼ cup coconut oil
  • 1 ½ tablespoons vanilla
  • ½ teaspoon salt
  • Fresh mixed berries
  • Mint leaves

Serves 8


1. In a medium bowl, soak flaxseeds in water for 5 minutes. Stir in maple syrup and coconut oil.

2. Mix in flour, baking soda, and salt. Combine to form a soft dough.

3. Flatten dough into a 1-inch-thick disc, cover with plastic wrap and freeze for 10 minutes. Roll out dough to 11-inch diameter and place in a 9-inch pie plate. Bake in preheated 350° oven 50 minutes. Allow to cool completely before filling.


1. Chop the dates and place in a blender with the coconut cream. Blend until smooth. Push mixture through a medium sieve into a medium-size bowl and reserve puree.

2. Add sugar and cocoa powder to puree and then mix in coconut oil, vanilla, and salt. Whisk until smooth.

3. Pour filling into cooled pie shell and refrigerate for at least 6 hours or overnight. Serve garnished with berries and mint.

This recipe originally appeared in "Living the Clean-Eating Dream" by Johnny Vee.