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Nutrition Facts:

  • Calories: 235
  • Fat: 14 g
  • Sodium: 258 mg
  • Carbohydrates: 23 g
  • Fiber: 2.5 g
  • Protein: 5 g
  • WW Points Plus: 7 points

Please note: Much of the fat in this recipe is healthy fat from the nuts and coconut. Nutrition information above was calculated via, based on 8 servings and gram measurements, and it is meant as a general guideline.

Substitution Notes:

For the crust: If you want a nut-free crust, you can substitute pretty much any shortbread or graham-cracker crust (either baked or no-bake) that is meant for an 8-in pan.

For the coconut cream: If you can’t find coconut cream (located at Trader Joes and Asian markets), you can scoop just the cream layer off of a regular can of coconut milk (See directions here.) For a coconut-free version, you can substitute 2/3 cup more of the “cream cheese” spread. Or you can substitute cashew cream, or even a thick whipped topping like Mimicreme.

Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—> 

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