Mounds Pie: Sometimes you don’t

When I was a kid, my sister used to eat Almond Joy candy bars. I didn’t like the almonds, so I’d eat Mounds. The rich, dark chocolate and coconut were so yummy together. And I loved the commercial jingle:

Sometimes you feel like a nut
Sometimes you don’t
Almond Joy’s got nuts
Mounds don’t
because…
Sometimes you feel like a nut
Sometimes you don’t

So, when I read the recipe for Coconut Pie Crust in Nourishing Traditions, a vision came to me. A Mounds Pie: dark chocolate pudding in a coconut crust. The angels sang to me as I started thinking through the recipe.

I started with the Coconut Pie Crust recipe, which is just coconut oil mixed with shredded, unsweetened coconut and prebaked for about 30 minutes at 350°. While that cooled, I made my “free” chocolate pudding, but switched out melted 2-2 ounce squares of dark, organic, fair-trade baking chocolate instead of cocoa powder. I also substituted coconut oil for the butter and reduced the honey to 1/3 cup.

Perfection. Rich, creamy and not-too-sweet. Heart healthy fats, antioxidant-rich dark chocolate, and digestion-enhancing enzymes.

I suppose if allergies weren’t an issue, tossing some chopped crispy almonds in would make an Almond Joy pie. But I’ll tell you, this is hard to beat.

This post is part of Real Food Wednesdays, hosted by Cheeseslave, Living with Food Allergies blog carnival, Make it from Scratch blog carnival, The Bare Cupboard blog carnival.