Paleo Chocolate Cream Pie
Gluten free, dairy free, and refined sugar free, this chocolate pie has a wonderfully rich and creamy filling combined with a crisp crust.
Equipment
- 1 blender
Ingredients
- 1 paleo almond flour pie crust
- 1 can coconut milk
- 2 tsp grass fed gelatin
- 1/4 cup maple syrup
- 5 medjool dates pits removed
- 1/3 cup cacoa powder or cocoa powder
- 1/8 tsp sea salt
- 1 tsp vanilla extract or powder
- coconut milk whipped cream
Instructions
- If you would like the addition of coconut whipped cream, place a can of coconut milk in the refrigerator the day prior.
- Make a paleo almond flour pie crust. (see link above for recipe)
- Scoop the coconut milk into a medium sized pot and whisk until mostly smooth. Sprinkle the gelatin in a thin and even layer over the top. Be careful not to create clumps with the gelatin. Let sit for 10 minutes. It will start to have a wrinkled effect.
- Measure the rest of the ingredients and put in a blender.
- After the gelatin has bloomed for 10 minutes, place the pot on the stove and turn the heat to medium. Once the coconut milk has warmed, start whisking the gelatin as it dissolves. Continue whisking until smooth. Turn off heat.
- Add the coconut milk gelatin mixture to the blender with the other ingredients and blend until combined. Stop to scrape the sides of the blender with a spatula as needed. Continue blending on medium-high for about one minute or until the dates are fully incorporated.
- Pour the chocolate filling into the pie crust. There may be small bubbles that can be left as is or smoothed out with a spatula. Place in the refrigerator for a minimum of 3 hours.
- Once the pie has solidified it is ready to serve. Make the coconut milk whipped cream and add prior to serving (see link above for recipe). A dollop can be placed on each piece or spread over the entire top of the pie.
- Store in the refrigerator in a covered container or in the pie pan covered with aluminum foil up to 2 days. The crust will lose the crisp texture over time, so it's best to consume within 2 days.
Notes
Nutrition information does not include coconut whipped cream.
Nutrition
Calories: 342kcalCarbohydrates: 32gProtein: 4gFat: 16gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 133mgPotassium: 308mgFiber: 3gSugar: 16gVitamin A: 23IUVitamin C: 0.5mgCalcium: 38mgIron: 3mg
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