For the crust:
1 cup shredded unsweetened or sweetened coconut
1/2 cup almond flour
1 Tbsp sweet rice flour
1/4 tsp sea salt
2 Tbsp Earth Balance Buttery Spread
1 Tbsp vanilla extract
For chocolate cream:
250g mascarpone cheese
3 Tbsp cocoa
3 Tbsp sugar
2 Tbsp plain Greek yogurt or cream
Preheat the oven to 300 degrees F. Spray a 9-inch glass pie plate with cooking spray.
Combine the coconut, almond flour, sweet rice flour, and salt in a bowl. Add the Earth Balance Buttery Spread and vanilla extract and cut them into the dry ingredients until the mixture is crumbly and the butter is evenly distributed. Press into the pan, pushing some of the dough up along the side of the pan. Place in the oven for 20 - 25 minutes or until the coconut is lightly browned. Watch it carefully so the coconut doesn't burn! If it's browning too quickly, you can place a piece of foil loosely over the pan until it's done.
Remove from oven and cool before filling with filling.
For the chocolate topping, mix mascarpone cheese with sweetener, cocoa and yogurt. If it’s too thick add a bit more of yogurt or cream. Spread the chocolate cream on top of cooled crust and garnish as desired (toasted coconut, powdered sugar, chocolate shavings, toasted almonds, etc.).