Not only is it free of gluten or refined sugar, this Raspberry Chocolate Pie also happens to be made with a whole bunch of natural, good for you ingredients! The perfect refreshing guilt-free desert of the summer!
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 Raspberry Chocolate 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 faux 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.
While the list of ingredients might look pretty extensive, don’t let that get between you and a slice of this heavenly dish; this pie comes together real quick and easy.
You will thank me for it!
To make the crust – Preheat your oven to 350°F, then place the walnuts, pecans, shredded coconut, coconut flour, date paste, coconut oil, ground cinnamon and salt in the bowl of your food processor. Process until the mixture has the consistency of wet coarse sand, about 1 minute.
Press the crust mixture firmly at the bottom and up the sides of an 9″ removable pie dish, then bake the crust for 8 minutes and set it aside to cool.
Now to make the filling – Put a large ripe avocado, the solid part of a can of full fat coconut milk (more on that in a second), some plain Greek yogurt, date paste, raw honey, salt and ground cinnamon in the bowl of your food processor and process until smooth and creamy, about 2 minutes. Be sure to stop the motor once or twice to scrape the sides as needed.
To extract the solid, firm creamy part of your coconut milk, what you need to do is refrigerate an undisturbed can of full fat coconut milk overnight, then gently flip it upside down before to open it. The water will have separated from the cream and will now be floating on top. Gently tilt the can to discard this water. You can hold on to it to drink or use in another recipe if you want, but you’re not going to use it in this recipe. See my Whipped Coconut Cream recipe for visual reference and more detailed instructions.
Pour your pie filling into the reserved pie crust and then spread as evenly as possible.
Once that’s done, send your pie to the refrigerator and let it set for at least two hours, or up to overnight.
Time to assemble this beauty! Working in circles, arrange the fresh raspberries as tightly as you possibly can on top of the chocolate custard, starting on the outside and working your way towards the middle of the pie, .
Melt the chocolate and drizzle it all over the raspberries…
To do this, you could use a squeeze bottle, but I find that when dealing with such small quantities of chocolate, a parchment paper piping cone works much better! And they’re so easy to make, too! Plus, no clean-up. They’re awesome, really!
Garnish your pie with a dollop of coconut cream or plain yogurt and then decorate it with a few fresh mint leaves and chocolate shavings, if you want to.
Oh, and if strawberries were more your thing, or if you wanted to change things up a bit, simply cover your pie in slices of strawberries instead, for a completely different experience!
You will need about a pound of strawberries to cover up the entire pie…
No matter which direction you choose to take, though, the next steps will be exactly the same…
Slice it up…
Serve it up…
And eat it up!
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Raspberry Chocolate Pie
- 1 lb fresh raspberries
- 2-3 tbsp dark chocolate* melted
- Fresh mint leaves
- Coconut cream or plain yogurt
- Chocolate shavings
For the crust
Preheat oven to 350°F
Place all the ingredients listed under "Crust" in the bowl of your food processor and process until mixture has the consistency of wet coarse sand, about 1 minute.
Press firmly at the bottom and up the sides of an 9" removable pie dish; bake for 8 minutes then set aside to cool.
For the filling
Put all the ingredients listed under "Chocolate Filling" in the bowl of your food processor and process until smooth and creamy, about 2 minutes; stop the motor to scrape the sides as needed.
Pour into the reserved pie crust and spread as evenly as possible. Refrigerate to set for at least two hours, or up to overnight.
working in circles, arrange the raspberries as tightly as you possibly can on top of the chocolate custard, starting on the outside and working your way towards the middle of the pie.
Melt the chocolate and drizzle over pie, then garnish with a dollop of coconut cream or plain yogurt. Decorate with a few fresh mint leaves and chocolate shavings, slice and serve.
Leftovers will keep in the fridge for up to a few days.
*Place the undisturbed can of coconut milk in the refrigerator overnight, then gently flip the can upside down; open it up and pour out the liquid that sits on top.
*Use naturally sweetened chocolate to keep pie refined sugar free