Chocolate Orange Mousse Pie with a Toasted Coconut Crust. Directions included to make with Carob. (Sugar/Gluten/Grain/Dairy/Soy/Corn/Egg Free).

Chocolate Orange Mousse Pie with a Toasted Coconut Crust. Directions included to make with Carob. (Sugar/Gluten/Grain/Dairy/Soy/Corn/Egg Free).

Chocolate Orange Mousse Pie

with a Toasted Coconut Crust

Being that I follow a strict sugar free diet, sometimes I find myself in the kitchen mixing together the oddest things late at night to somehow satiate the cravings that I get. I recently discovered that cocoa and carob powder worked brilliantly with Stevia. Just like anyone else I dislike the way it sometimes has an after taste. Chocolate and Carob completely cover stevia's after taste and you are left with perfect, balanced sweetness.

In thinking about Thanksgiving and the holidays and I wanted a decadent dessert to bring with me that no one would know was "healthy" or sugar free. I have a fantastic recipe for Sugar Free Pumpkin Cheesecake.. which I will also be making. But as much as I love pumpkin I need a cream pie to fully enjoy myself. This Pie turned out so incredible that I would feel confident bringing it anywhere. No one would be able to tell it was sugar free.

Chocolate Powder or Carob Powder can be used interchangeably in this recipe. Sweetened Coconut Flakes can also be used in this recipe, if you are not concerned about sugar. If you do this, just omit the stevia from the crust.

Thai Kitchen's Heavy Coconut Milk works best in this recipe as its fattier than the other brands and therefore will become a firmer filling. If using another brand you may want to consider adding up to 1/4 cup of melted coconut oil and or adding some extra cocoa or carob powder.

Chocolate Orange Mousse Pie with a Toasted Coconut Crust

Chocolate Orange Mousse Pie with a Toasted Coconut Crust

Chocolate Orange Mousse Pie with a Toasted Coconut Crust.


  • 3 cups Unsweetened Coconut Flakes
  • 1-2 Packets of Stevia (I used 2) or powdered sugar to taste.
  • pinch of sea salt
  • 5 TBS Melted Butter/ Earth Balance OR Coconut Oil. (I suggest Garden of Life Coconut Oil!)
  • Mousse Filling
  • 2 Cans Heavy Coconut Milk (Thai Kitchen works best)
  • 1 1/2 Cups + 1 TBS Cocoa Powder OR Carob Powder (Raw Cacao could also be used)
  • Pinch of Sea Salt
  • Stevia to taste (I recommend using NuNaturals Vanilla Liquid Stevia)
  • Orange Extract to taste or try Almond Extract, Raspberry Extract, or Peppermint Extract instead.


  1. In a bowl combine the Crust ingredients. Mix well and gently press into a 9 inch pie pan. A spring form pan could also be used. The flakes will not really stick together- so do your best to carefully press into place. Using the back of a spoon helps to build up the sides.
  2. Place into the oven and turn on to 350 degrees. Watch the crust carefully and remove when it has become gently golden brown.
  3. Prepare the filling: Using a hand mixer or a food processor combine the Coconut Milk and Cocoa Powder. If your cocoa powder if clumpy you may want to sift the ingredients together before mixing. Beat until well combined. Add Stevia, Salt and Orange Extract to taste. (For those that LOVE the orange flavor feel free to add some orange zest as well). Pour the mixture in a saucepan and bring to a very gently simmer whisking all the while. This will improve the flavors. Give it a taste test and adjust the stevia, salt and extract to taste. Remove from heat.
  4. Pour the filling into the prepared crust and place into the fridge for several hours. For easy slicing place in the freezer one hour prior to serving.

Keep this Pie Stored in the Fridge! To make the creamy white design on top (optional) just drizzle with a little heavy coconut milk. It will firm up like the rest of the pie when in the fridge. You might also consider topping the pie with some Orange Zest.
Chocolate Orange Mousse Pie with a Toasted Coconut Crust

Chocolate Orange Mousse Pie with a Toasted Coconut Crust

Happy Holidays!




*All recipes and text on this site are the original creations and property of Brittany Angell. If you make a recipe from this website and would like to share it, this may be done by sharing photo’s and including a direct link to this website. Duplication of recipe text, or “adaptions” containing less than 4 major changes to the recipe is strictly forbidden *
Brittany Angell

9 comments | Leave your own

  1. Ricki

    This looks incredibly decadent, Brittany! It’s funny because I’m one of those people who doesn’t find that stevia has an aftertaste–except when it’s used straight with just cocoa or unsweetened chocolate, I DO find an aftertaste! I usually mix the cocoa with some carob to avoid this. . . did you use straight cocoa, and still no aftertaste? I agree that NuNaturals is the best stevia though–I’d be lost without that stuff. I think I’d probably forgo the crust here and just eat this like a pudding! 😉

  2. Iris

    I never notice an aftertaste no matter what…but then again, I’m one of those strange people who actually likes stevia!

  3. Elizabeth

    This looks insanely good. I am paying a friend to cook some goodies for my first low-carb paleo birthday 3 days before Thanksgiving. This will have to go on the list!

  4. France @ Beyond The Peel

    My 2 biggest weaknesses are coconut cream pie and chocolate and now you’ve put them together. Oh dear…this is going to be good.

  5. Lauren Rua

    brittany, i’m giving this a whirl for my thanksgiving day desserts. my son (which you already know!) has so many allergies, so this looks like it may be something he can tolerate. can’t WAIT to see if he devours it. i found it hard to find heavy coconut milk, so i’m wondering if cream of coconut will work? thoughts?

  6. Ashley Guerra

    I’m on day 7 of healing my leaky gut. The problem I’m having is so many sites offer different advice. I read some that say you cant have stevia and some that claim its fine. Also, some claim you can have lots of spice and others that say no spices in the beginning bc they can irrate the gut. Any advice you could give me would help me so much. I’m dying bc I feel like I can’t eat anything!

  7. Ellen


    I made this for Christmas Eve dessert and it was FANTASTIC! Some of our family members wouldn’t eat it because they are anti-stevia (and pro-gluten/sugar/pasteurized cow’s milk), but my mom and I moaned over it. Literally. I made it with peppermint extract and (because she asked) poured in some maple syrup after adding stevia, but I guess the candida battle can begin again in January…;) It was a masterpiece, and I am definitely making it again. Thank you so much! I loved your recent interview with Diane, and have referred a bunch of our patients to your site since hearing it!

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