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SunGold Kiwifruit Silk Pie


For Crust:

  • 1 cup gluten free oat flour
  • 1 cup almond flour or almond meal
  • 1/4 cup melted coconut oil
  • 3 tbsp maple syrup
  • 1/4 tsp sea salt

For Vegan Chocolate Filling:

  • 1/3 cup coconut milk
  • 1/2 cup dairy free chocolate chips
  • 5 ounces soft tofu, drained
  • 1/4 cup Dutch process cocoa powder
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt

For Coconut Whipped Cream:

  • 14 oz can coconut cream, chilled in refrigerator for 2 hours or overnight
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup

To Serve:

  • 4 SunGold kiwi fruit


For Crust:
Preheat oven to 350°F. Grease a standard pie or tart pan. Add oat flour, almond flour, coconut oil, maple syrup and sea salt to a food processor and pulse until well combined. Transfer crust dough into pie pan and press evenly into the bottom and sides. Place in the oven and bake for 15-20 minutes or until turning golden. Set aside to cool.

For Vegan Chocolate Filling:
Combine coconut milk and chocolate chips in a microwave safe bowl. Microwave on 50% power in 20 second increments, stirring in between, until melted. Add mixture to a blender along with the tofu, cocoa powder, maple syrup, vanilla and salt. Blend until completely smooth.

For Coconut Whipped Cream:
Add the coconut cream, vanilla and maple syrup to a stand mixer and whip on medium speed with whisk attachment for about 20 seconds.

To Serve:
Peel and thinly slice kiwi fruit and set aside. Pour chocolate filling into the cooled pie crust, cover with plastic wrap and chill until firm. Top the pie with the kiwi fruit slices. Spread coconut whipped cream around edges of the pie. Sprinkle with cocoa powder and serve.

Recipe contributed by Michaela Ballmann of Wholify.

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