I used to dismiss any sweet dish, or anything that was sweet enough to qualify as dessert, to be invariably unhealthy. In my mind, I could not conceive that it was possible for a dessert to be healthy and even good for you.
And IF a dessert was actually healthy enough to qualify as being healthy, then for sure, it had to taste like cardboard.
To me, there was no way on earth that a healthy dessert could actually taste good. It was plain impossible.
That was until I gave them a try and started making my own.
Wow have I ever changed my mind, and thank goodness I have. Oh the good stuff that I would be missing out on.
Like this delicious pie, for instance.
I am telling you, this pie is simply insanely, deliciously good.
The fresh raspberries combined with the rich, creamy and luscious dark chocolate filling and the soft crunchiness of the graham crust really make for a delightful palate pleasing experience. And if no one told you what went into it, I bet you could never guess. But really, it contains absolutely nothing that isn’t actually good for you.
In fact, this pie is so good that you could have a slice for breakfast and not feel the least guilty about it. I would even go as far as saying that it would be a much better breakfast choice than a lot of the “usual” stuff, or the more “traditional” breakfast items that we are so familiar with.
The list of ingredients might look pretty extensive, but don’t let that get between you and a slice of this heavenly dish. This pie comes together real quick and easy.
So really, do yourself a favor and give that one a try!
You will thank me for it! 😉
- 1½ cup graham flour
- 25g crushed pecans
- 2 tbsp shredded unsweetened coconut
- 1 tbsp coconut oil
- 2 tbsp liquid honey
- 1 tbsp blackstrap molasses
- ¼ tsp salt
- ¼ cup unsweetened applesauce
- ¼ tsp ground cinnamon
- Pinch ginger
- 1 ripe avocado
- 2 cups fat free plain Greek yogurt
- ¾ cup extra dark cocoa powder
- ¼ cup maple syrup
- 2 tbsp liquid honey
- ¼ tsp salt
- Pinch cinnamon
- Splash pure vanilla extract
- 500g fresh raspberries
- 2 tbsp extra dark cocoa powder
- 2 tbsp coconut oil, melted
- 1 tbsp liquid honey
- Preheat oven to 375F
- Add all the ingredients to a large mixing bowl and mix with a fork until well combined.
- Transfer to a removable bottom pie dish and press firmly to the bottom and sides of the pan to form a crust.
- Bake in the oven for 10 minutes or until golden.
- Set aside to cool.
- Add all the ingredients to the bowl of your food processor and process until smooth and creamy, about one minute.
- Transfer to the reserved and cooled pie crust.
- Arrange the raspberries as tight as you possibly can on top of the chocolate custard, starting in the middle and working your way towards the outside of the pie, working in circles.
- When the pie is entirely covered, put it in the refrigerator to set for at least two hours.
- To make the chocolate drizzle, add the cocoa powder, melted coconut oil and honey to a small mixing bowl, and mix delicately with a whisk or fork, until smooth. Alternately, you could use melted high quality extra dark chocolate, such as Lindt Excellence 85% Cocoa)
- Drizzle over pie. You could also drizzle a little bit of liquid honey, if you so desired.
- Serve immediately and garnish with a dollop of yogurt and mint leaf.
Spread Chocolate Filling…
Drizzle with Chocolate