For the Fudge Sauce

  • 1/2 c maple syrup
  • 2 Tbsp water
  • 6 3/4 oz full-fat coconut milk
  • 1 tsp pure vanilla extract
  • 1/3 c unsweetened cocoa powder

For the Crust

  • 1 c packed pitted Deglet dates
  • (approximately 24 pitted dates)
  • 1 1/2 c raw almonds
  • 1/3 c unsweetened cocoa powder
  • 1/3 tsp sea salt
  • 2 Tbsp brewed coffee, plus more if needed

For the Filling

  • 1 (13.5 oz) can full-fat coconut cream (chilled)
  • 3 oz unsweetened baker’s chocolate
  • 1/3 c pure maple syrup
  • 1 Tbsp + 2 tsp instant espresso powder
  • 1 tsp pure vanilla extract

For the Topping

  • 1/2 cup toasted sliced almonds


  1. Chill the can of coconut cream (used for the filling), a whisk or set of beaters, and a metal bowl in the refrigerator overnight. (This step helps to ensure that you get a nice and fluffy whipped cream for the pie. If you can’t fit the bowl in the refrigerator, at least chill the cream and the whisk/beaters.)
  1. To make fudge sauce, add maple syrup and water to a 4- or 5-quart pot and bring to a boil over medium-high heat. Cover pot for 2 minutes (this keeps sugar crystals from forming on sides of pot). Remove cover and keep cooking and swirling pot until you get a deep amber color, approximately 90 seconds (the bubbles will change color too).
  1. Add coconut milk and vanilla to mixture. Whisk and remove pan from heat (the mixture may bubble quite violently when you add the coconut milk; keep whisking until it settles down). Add cocoa powder and whisk until thoroughly combined and smooth. Set pot aside to cool to room temperature.
  1. To make the crust, roughly chop pitted dates and toss them into the bowl of a food processor. Add remaining crust ingredients and then process until they come together. The mixture should stick together when you press it between your fingers. Add another tablespoon of coffee and pulse only if mixture isn’t coming together.
  1. Remove crust ingredients from food processor and gently press them into an 8-inch springform pan. Press ingredients into pan and up sides evenly, and then set it aside.
  1. Chop unsweetened chocolate into small pieces and place into a microwave-safe bowl. Heat on high setting for 30-second intervals. In between each heating, stir chocolate to help it melt. Repeat these steps until chocolate is melted (it should only take 2 or 3 intervals). Set it aside. Alternatively, you can gently melt the chocolate on the stove over low heat.
  1. Take coconut cream, whisk/beaters, and bowl from refrigerator. Add coconut cream, maple syrup, espresso powder, and vanilla extract to chilled bowl. Whip until stiff peaks form in cream (a stiff peak is reached when you lift whisk/beaters from cream and a peak forms that stands up straight and doesn’t fall over).
  1. Slowly add chocolate mixture down side of bowl of whipped cream mixture. Fold chocolate into cream mixture until chocolate is thoroughly mixed into cream. Spoon mocha whipped cream into crust and use a spoon or spatula to smooth the top. Now spoon fudge sauce on top of pie. You can use as little or as much as you like. You’ll probably have some fudge sauce left over. Sprinkle with toasted sliced almonds.
  1. Place pie onto a baking sheet and place in the freezer (make sure pie is level). Freeze overnight before serving. Let pie rest for 15 to 20 minutes at room temperature before cutting and serving it.