TRIPLE CHOCOLATE CREAM PIE
TRIPLE CHOCOLATE CREAM PIE
Serves: 8
Prep Time: 10 minutes
Cook Time: 15 minutes
Chill Time: Overnight + 2 hours
Ready In: Overnight + 2 hours 25 minutes
Accommodates: PHASE 1
For all my whole food, chocoholic friends out there, this one is for you!
INGREDIENTS
Chocolate Crust:
Pie Filling:
Chocolate Cream:
DIRECTIONS
*You can get coconut cream by chilling a can of coconut milk. You can then scoop the solidified cream out of the can and use for the top layer of the pie. Remaining milk can be saved for another use.
Prep Time: 10 minutes
Cook Time: 15 minutes
Chill Time: Overnight + 2 hours
Ready In: Overnight + 2 hours 25 minutes
Accommodates: PHASE 1
For all my whole food, chocoholic friends out there, this one is for you!
INGREDIENTS
Chocolate Crust:
- 2 eggs
- 1/4 cup honey
- 1/2 cup coconut oil, melted
- 1/2 cup cacao
- 1/2 cup coconut flour
- 1/4 tsp salt
Pie Filling:
Chocolate Cream:
DIRECTIONS
- Preheat oven for 350 degrees.
- For the crust: In a medium-sized bowl, with an electric mixer combine the eggs, honey and oil. Add in the coconut flour, cacao and salt. Beat until combined. Allow the mixture to sit for a couple of minutes. It will thicken as the coconut flour absorbs some of the moisture. Press the dough into the bottom and up the sides of a standard glass pie dish. Prick with a fork approximately every 1-2 inches to prevent bubbling. Place in the preheated oven and bake for 15 minutes. Once done baking allow the crust to cool completely.
- Meanwhile, in a small bowl place 1 Tbsp of water and sprinkle gelatin over it. Set aside.
- For the filling: Warm 1 can of coconut milk over medium heat. Whisk in the 1/2 cup honey and 1/2 cup cacao until smooth. Increase the heat to medium-high, add in the moist gelatin and whisk until it has has dissolved completely and mixture is barely brought to a boil. Remove from heat. Pour into the cooled crust, cover and refrigerate overnight.
- For the chocolate cream: Just after preparing the pie filling, in a medium-sized bowl combine the coconut cream*, 1/3 cup honey, and 1/4 cup cacao with an electric mixer until smooth. Cover and refrigerate in a separate container overnight as well.
- Once the pie is set, smooth the chocolate cream over the filling layer. Chill for 1-2 more hours.
*You can get coconut cream by chilling a can of coconut milk. You can then scoop the solidified cream out of the can and use for the top layer of the pie. Remaining milk can be saved for another use.