Healthy Chocolate Pie: A Recipe You Need

Indulge in the rich, creamy, and decadent flavors of a chocolate pie made with luscious coconut cream. This recipe offers tips and tricks to ensure that your chocolate pie turns out perfect every time. From selecting the right coconut cream to storing the pie correctly, these tips will help you create a dessert that will impress your taste buds and wow your guests. Get ready to tantalize your senses with this delicious and easy-to-make healthy chocolate pie!

Nota: This healthy chocolate pie is great for our athletic friends looking to gain muscle mass. With its high protein content from almond flour and coconut cream, it provides a nourishing and satisfying treat for their training needs.

Ingredients

Grain-Free Crust

2 cups (240g) almond flour

1 tsp baking soda

2 tbsp ground flax seeds

2 tbsp warm water

1/4 cup (60ml) sugar-free maple syrup

1/3 cup (80ml) softened coconut oil dash of sea salt

1 tbsp coconut oil (to grease the pan)

Filling

3 cans of coconut cream (3 standard sized 13oz. cans – more for smaller cans)

1/2 cup (120ml) sugar-free maple syrup

1 cup (80g) cocoa powder (sugar-free) dash of sea salt

1/2 tsp vanilla extract

Instructions

For the grain-free crust

1. Preheat the oven to 350°F (180°C).
2. In a small bowl combine the ground flax seeds and warm water, stir and set aside
3. This mixture should thicken and congeal within about 1 minute
4. In a separate large bowl, combine the almond flour, baking soda, salt, and mix
5. Then add the thickened flax mixture, maple syrup, and 1/3 cup coconut oil, and mix
6. Grease an 8 or 9 inch (20 or 23cm) pie pan with coconut oil, then press the crust mixture into the pan to cover
7. Poke a few holes in the crust with a fork, then bake the crust for 5-10 minutes at 350°F (180°C) until it’s golden brown on the edges.
8. Set aside to let cool completely

For the filling

1. Use thick canned coconut cream or refrigerated full-fat coconut milk (with cream separated at the top).
2. Scoop only the white coconut cream into a mixing bowl, whisk until smooth, then add maple syrup, cocoa powder, sea salt, and vanilla.
3. Gently whisk until fully blended and smooth.
4. Once the pie crust has cooled, pour the chocolate coconut cream filling into the crust, spread evenly, and refrigerate for 2 hours or more to set.
5. To serve, garnish with a small amount of coconut cream and shaved dark chocolate.

Tips

1. When using coconut cream, avoid options that come in cardboard boxes as they tend to be too watery or sometimes too oily. Look for a bright white cream with a texture similar to room temperature butter – thick and solid yet pliable. It should hold its shape, but a knife should easily go through it.
2. Store the pie in the refrigerator and keep it away from direct heat. If left in the sun or on top of a hot oven, the coconut cream may melt. While it can hold its shape at room temperature during dessert, it’s best to refrigerate it for overnight storage or longer periods.
3. When using coconut oil in the crust, ensure that it is softened but not completely melted. This will help achieve the desired crust texture.
4. Allow the pie crust to cool completely after baking before adding the pie filling to prevent melting the coconut cream too much and affecting the texture.

Mastering the art of making a healthy chocolate pie with coconut cream is all about attention to detail. By following the tips provided, you can achieve a pie with a smooth, creamy, and perfectly textured filling. From selecting the right coconut cream to storing the pie correctly, each step plays a crucial role in creating a chocolate pie that is sure to be a hit at any dessert table. So go ahead, try out this recipe and enjoy the heavenly combination of chocolate and coconut cream in a delectable pie that will leave you craving for more!