5 stars : paleo whole30 amazing! worth every bite.
I ate 1/4 of this pie myself for Christmas Eve! Don’t judge. perfect texture, and it ended up being a dark chocolate pie versus milk chocolate, and it was easy. I made the crust 2 days ago and the filing last night. It is packed with nutrient dense ingredients and is about as healthy as you can get for a pie. I’m in awe I was able to dial it in to near perfection. The crust held its own and the filling crust perfectly without falling at all. Worth 5 stars!
INGREDIENTS:
Crust: 1 cup walnuts 1/4 cup Brazil nuts 1/4 cup avocado oil 1/2 cup almond butter (Julies Vanilla) 1 egg 1 T Apple cider vinegar (optional) 1/2 cup raw cacao powder 1/2 cup protein powder 1/4 almond flour 1/2 cup tapioca flour 1/2 tsp stevia powder 1/2 teaspoon salt 1/2 teaspoon vanilla extract
Pulse in food processor, Makes 2 pie shells. 350 for 15 min
Chocolate Filling: 3/4 cup water 2 3⁄4 teaspoons unflavored powdered gelatin (Bloom above ingredients)
1 can full-fat coconut milk 3 large egg yolks (Whisk above ingredients then add to stovetop)
1⁄4 teaspoon sea salt 1/2 cup raw cacao 1/4 cup cacao butter 1/2 tsp stevia powder 1/2 tsp pure monk fruit powder 1 1⁄2 teaspoons pure vanilla extract
Add at very end when cooling to preserve nutrients: 1/3 cup raw honey
1 cup Coconut Milk Whipped Cream for topping
Place the water in a small sauce pan and sprinkle the gelatin over it. Whisk in the coconut milk, eggs in bowl and add to saucepan over medium-high heat to warm. For 6 minutes whisking continuously. ***Do not let it boil or the yolks will curdle.***
Add the seasonings and cocoa butter and vanilla, whisking until smooth. Turn off burner. Add honey and whisk to combine.
Pour the custard into the cooled piecrust and cover with plastic wrap. Place in the refrigerator for 6 hours, until firm.
for 1 large and extra or 2 small pie crusts
Top with whipped cream and sprinkle with chocolate shavings, if desired.
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