Ingredients:

  • 1.5 cups graham cracker crumbs
  • 0.25 cup almond flour
  • 3 tbsp unsalted butter, melted
  • 1 tbsp maple syrup
  • 8 oz light cream cheese, softened
  • 0.5 cup plain non-fat Greek yogurt
  • 0.5 cup unsweetened cocoa powder
  • 0.33 cup honey
  • 1 tsp vanilla extract
  • 1 cup whipped topping
  • 0.5 cup shredded unsweetened coconut
  • 0.5 cup chopped pecans
  • 2 tbsp coconut oil, melted
  • 2 tbsp maple syrup
  • 1 pinch sea salt

Instructions:

  1. Combine graham cracker crumbs, almond flour, melted butter, and maple syrup. Press the mixture firmly into the bottom and up the sides of a 9 inch pie dish using the back of a spoon. Note: Pressing hard prevents the crust from crumbling when you slice it.
  2. Beat the softened light cream cheese and Greek yogurt until smooth. Mix for 2-3 mins until velvety.
  3. Sift in the cocoa powder, then blend in the honey and vanilla extract until uniform in color. Note: Sifting ensures no lumps remain.
  4. Gently fold in the whipped topping using a rubber spatula with a slow, circular motion. Note: Folding preserves the air, keeping the pie light.
  5. Pour the filling into the prepared crust and smooth the surface. Ensure the edges are flush with the crust.
  6. Toast the shredded coconut and chopped pecans in a dry skillet over medium heat until golden brown. Sizzle for 3-5 mins until fragrant.
  7. Stir in melted coconut oil, maple syrup, and sea salt until glossy. Note: The salt balances the sweetness of the honey.
  8. Spread the coconut pecan mixture evenly over the chocolate filling.
  9. Refrigerate the pie for at least 4 hours or overnight to allow the filling to set firmly. Do not skip this wait time.