Chocolate on chocolate with whipped cream…how could that be a bad thing? This rich chocolate pie is one of our most elegant recipes. It’s also one of the most intense in flavor, so remember, a small slice goes a long way. We love this served with espresso after dinner — or straight out of the fridge after midnight.
Ingredients
- FOR THE CRUST
- ¼ cup coconut oil, melted, plus more for greasing the pan
- 2 ¼ cups Brazil nuts or hazelnuts
- 3 tablespoons date paste, store-bought or homemade
- ¼ teaspoon Himalayan pink salt
- ½ cup 100% unsweetened cacao powder
- FOR THE FILLING
- 3 cups full-fat coconut milk
- 2 teaspoons gelatin powder
- 4 large egg yolks
- 1⁄3 cup maple syrup
- 1 teaspoon vanilla extract
- 2 ounces 100% cacao unsweetened baking chocolate, roughly chopped
- 2 tablespoons 100% unsweetened cacao powder
- ¼ teaspoon Himalayan pink salt
- 4 cups Coconut Whipped Cream
- 2 tablespoons 100% unsweetened cacao powder, for topping
Directions
Preheat the oven to 350°F. Generously grease a 9-inch pie pan with coconut oil.
MAKE THE CRUST: Combine the nuts, coconut oil, date paste, salt, and cacao powder in a food processor and pulse until the mixture forms a ball. Lightly press the dough into the pie pan and bake for 10 to 12 minutes, until fragrant and set. Set aside to cool.
MAKE THE FILLING: Pour the coconut milk into a small saucepan and sprinkle the gelatin on top. Allow the gelatin to soften for about 5 minutes. In a medium bowl, whisk together the egg yolks, maple syrup, and vanilla.
Whisk the coconut milk and gelatin over low heat until smooth and warm. Add 1 cup of the warm coconut milk mixture to the egg yolk mixture, stirring constantly. Pour the entire yolk mixture into the saucepan and mix well. Add the chopped cacao, cacao powder, and salt. Whisking constantly, bring the mixture to a simmer and cook for 3 to 5 minutes, until thickened. Transfer the filling to a bowl and refrigerate until cool but not quite set, about 40 minutes.
Fold 2 cups of the coconut whipped cream into the filling, then pour the filling into the crust and refrigerate overnight, or for at least 8 hours.
Top with the remaining whipped coconut cream and sift the cacao powder over the pie. Serve immediately or refrigerate for up to 2 days.
NOTE: The chocolate custard filling needs to set overnight, so be sure to plan ahead.
Recipe courtesy of the Sweet Laurel cookbook, by Laurel Callucci and Claire Thomas (Clarkson Potter, 2018). This incredible grain-free cookbook by the founders of Sweet Laurel whole foods baking company is chock full of recipes that use just a few high-quality, whole ingredients to create decadent desserts that benefit your body. All of the recipes are Paleo and the book includes vegan and raw options, too. Indulge guilt free this holiday season with these gorgeous treats.
