Naturally Sweet Alternative to Sugar

Mocha Cream Pie

Mocha Cream Pie (59)

Make a sugar-free version of mocha cream pie with stevia and carob chips.

Coffee and chocolate come together to create a rich and indulgent pie, topped with a generous sprinkling of toasted coconut or a drizzle of melted dark chocolate.

Serves: 9 inch pie


  • 2 cups heavy cream
  • 1/4 teaspoon white stevia powder
  • 1 1/4 cups unsweetened carob chips
  • 2 teaspoons Dacopa, or other instant grain coffee substitute
  • 3/4 cup water
  • 1 level teaspoon agar flakes*
  • 1/8 teaspoon white stevia powder
  • 9 inch prebaked Basic Pie Crust
  • Toasted, shredded coconut for garnish

Try drizzling melted dark chocolate on top instead of coconut for an even more decadent chocolate dessert.

*Available in health food stores, agar - also known as kanten - is a natural jelling agent.


  1. Place 1 cup of the cream and teaspoon stevia in a 2 quart pot over medium heat. As the cream begins to warm, gradually add the carob chips and stir until they have melted.
  2. Add the coffee substitute, water, and agar to the pot, and increase the temperature slightly. Stirring constantly, bring the mixture to a gentle simmer, and cook until it is smooth. Remove from the heat and let cool to room temperature.
  3. Place the remaining cream and 1/8 teaspoon stevia in a large mixing bowl. Using an electric hand-held mixer, beat the mixture until soft peaks form. Do not over-beat.
  4. Fold the cooled carob mixture into the whipped cream, blending carefully but thoroughly. Pour the filling mixture into the crust and refrigerate for at least 1 hour.
  5. Before serving, garnish with toasted coconut.
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