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Cookie Pie

Cookie Pie

Sweet chocolate pie, topped with pomegranate seeds
Course Dessert
Cuisine American
Keyword chocolate, pie
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 30 minutes
Total Time 3 hours 30 minutes
Servings 12 slices
Calories 326kcal
Author Alkaline Recipes



  • 2 cups roasted raw almonds if making raw, roast at 115 degrees or leave raw
  • 1 cup shredded coconut
  • 6 large dates soaked in water
  • 3 tablespoon coconut oil
  • ¼ cup coconut milk


  • 1 cup shredded coconut
  • cup almond butter
  • 3 tablespoon maple syrup
  • 3 tablespoon coconut oil
  • pinch sea salt
  • 3 tablespoon cacao powder
  • cup water or as needed

Cacao Drizzle

  • 2 tablespoon coconut oil
  • 2 tablespoon maple syrup
  • 2 tablespoon cacao powder
  • Topping
  • ¾ cup Pomegranate seeds or berries of your choice



  • Mix all ingredients in food processor until smooth
  • Pour into 9 inch pan and freeze for at least 2 hours
  • *Note: If you are going to cut into cookies, use a square pan and line with parchment paper so that the dough doesn't stick.


  • Mix all ingredients in food processor and pour onto frozen crust; return to freezer for 1 hour.

Cacao Drizzle

  • Mix all ingredients and pour on top; spread quickly with knife as sauce will freeze. Serve slightly frozen or if you prefer, you can thaw and store in refrigerator for a softer texture.


  • Top with pomegranate seeds or fruit of your choice

To Make Cookies

  • Remove crust and filling from freezer. Before spreading cacao, allow to thaw enough that you can cut with cookie cutters. Spread cacao drizzle and sprinkle pomegranate seeds. I got these deep cookie cutters at Target.


Serving: 1g | Calories: 326kcal