Growing up, my family and I didn’t really eat sweets. [I know, I know- it sounds contradictory since I have a blog & an obsession that’s centered around baking!] Let me try to explain- we think most American desserts are all about the sugar. I mean we adored the topped off frosting on cupcakes and colored icing on cakes. It’s gorgeous. But really… doesn’t it all taste like sugar?
With that being said, we were never the family that absolutely had to order dessert after a meal…until we tried Paradise Pie. I’m not even sure when it started, but all I remember is that we got HOOKED on this dessert. We would go back to the restaurant & solely look forward to this dessert. I mean, this dessert had layers. There was a warm crumbly crust, a luscious layer of melted oozing chocolate, a coconut filled cake layer, and even that was topped with roasted aromatic walnuts. How did this dessert get even better? Two big scoops of vanilla bean ice cream! There’s always something wonderful about a dessert that can balance something warm and toasted, with something cold and classic. This dessert had it all.
Of course, it quickly became obnoxious how often we would crave it and how often we found ourselves back in line. But on the other hand, we couldn’t give it up either. That’s when I started experimenting and trying to duplicate the recipe. (I actually remember this dessert as one of my first real baked desserts. I was thoroughly impressed with myself, and am pretty sure that this dessert triggered my full-fledge obsession into recipe development/baking enthusiast.) Surprisingly enough, I was able to come up with a pretty accurate recipe. Of course, each time I made it I would make a few adjustments to improve it more. But the recipe became a family favorite and our obsession continued. We started making this dessert at home (probably way too often but should’ve seen that one coming)! Thankfully, the recipe didn’t get lost & instead has gotten more refined over the years. Currently I’ve upgraded it to be a little more healthy, but it still hasn’t lost any of that addictive delicious quality.
[Just between you and me though, I’m half way through this batch and am ready to make another one as soon as it finishes. So beware- definitely an addiction but it’s so worth it!]
- 1/2 tsp instant coffee powder
- 1 cup oats
- 1 tbsp butter, melted
- 2 tbsps coconut oil, melted
- 2/3 cups dark chocolate chips
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/4 cup coconut oil, melted
- 3 tbsp granulated sugar
- 1 tsp milk
- 1/4 teaspoon vanilla extract
- 1 large egg
- 1/4 cup sweetened coconut flakes
- 1/4 cup walnuts, coarsely chopped
- Preheat oven to 350 degrees Fahrenheit.
- In a food processor add oats and process until coarse sand-like mixture forms. Add coffee. Pulse once.
- Pour in melted butter and oil to mixture. Pulse for 2-3 seconds to distribute evenly.
- Pour mixture from food processor into a baking pan. Using your fingers or flat end of a measuring cup, press the mixture to the bottom of the pan to form crust.
- Add the dark chocolate chips on top of the crust, ensuring that the crust is fully covered. Set aside.
- In a mixing bowl gently mix flour, baking soda, baking powder, and sugar together.
- Add the melted coconut oil, milk, and vanilla extract. Whisk well.
- Scrape sides of the bowl. Add in the egg and whisk again until combined. Then, add coconut flakes. Whisk until combined.
- Place dough on top of chocolate chip layer.
- Pour the walnuts on top and gently press into the dough layer with your hands.
- Bake for 35-40 minutes, or until dough is lightly browned & a knife inserted into the center of the cake comes out clean.
- Allow to cool for 10 minutes in order to set. (If serving later, microwave a slice for 10-15 seconds to heat up slightly.)
- Top with a scoop of vanilla ice cream before serving.