Gluten Free Raspberry Chocolate Pie
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!
Raspberry Chocolate Pie
- 1/2 cup walnuts
- 1/2 cup raw pecans
- 1/2 cup unsweetened shredded coconut
- 1/4 cup coconut flour
- 1/4 cup date paste
- 2 tbsp coconut oil
- 1 tsp ground cinnamon
- 1/4 tsp salt , I use Himalayan salt
- 1 large ripe avocado
- 1 can full fat coconut milk, solid part only*
- 1/2 cup plain Greek yogurt
- 3/4 cup cocoa powder
- 1/2 cup date paste
- 1/4 cup raw honey
- 1/4 tsp salt
- Pinch ground cinnamon
- 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.
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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67 Comments on “Gluten Free Raspberry Chocolate Pie”
Oh my, this look delicious!
I love raspberry and chocolate together! looks wonderful!!
That looks amazing! Love the use of avocado…and your photos are gorgeous! I can’t believe I only just discovered you blog now! I have some catching up to do.
Thanks Lauren! So glad you found me, ‘cuz that allowed me to find you also! I will have some exploring to do on your site too. I really like what I see on there. 😀
Thanks! I’m a little obsessed with butternut squash right now…with more to come this week 🙂
Good, I happen to have a butternut squash in the fridge, and don’t have a clear, defined plan oh how to use it as of yet. All the more reason to pay you a [not so] little visit! 😀
That looks incredible! And the ingredients list is perfect. I’m bookmarking this one for sure, it looks awesome.
Heidi!!!!! So good to see you! 😀 Glad you like the pie. Hope you like it even more when you actually sink your teeth into it! 🙂
This looks healthy enough to have for breakfast! Maybe with bananas on top instead of rasberries…I especially love the crust recipe with graham flour instead of graham crackers!
Sure, bananas would work. Or strawberries, or blueberries, or any fruit that would tickle your fancy. Even crushed nuts would be awesome. As long as it’s a healthy topping! 😉
This looks amazing, and the fact that it’s healthy is even more amazing.
Nirvana on a plate…..Speaking of “plate”…Your plating skills are superlative…You could easily be a 4 star pastry chef…Even here in France I rarely have seen such talent….You are truly gifted….I hope my attempt looks even one half as smashing! Thank you for another must-try…and making “healthy” so enticing!
Wow! I don’t know what to say! Thanks I guess. 😀 Wow. I’m seriously speechless. Thank you so very much for your amazingly kind comment. Thank you! I truly appreciate. 😀
That is so pretty! I love the combination of molasses and applesauce. I will try some variation of that pie for sure – thanks!
Hehe! It’s been a while! Good to see you again. Funny, I just saw your pictures on Flickr today and thought I hadn’t checked out your blog in a while, looked for the addie in your profile but couldn’t find it. Now I’ll be able to pay you a little visit! 😀 And thanks for your kind comment. I hope to see a variation of this pie on your blog soon!?!
Wow the pie looks so delicious. If there ever is a healthy pie then this it. Love the combination of chocolate and raspberries 🙂
Fantastic, pure delight!
I love everything you have done with this pie from the crust to the filling & the drizzle. Wonderful combo of ingredients! Love the use of graham flour & apple sauce. My kinda pie—just shared on Facebook, gonna pin too 🙂
Thank you Marla. Glad you like and hope you give it a try! 😀
Wow, this looks AMAZING!!!!! That chocolate filling looks SO good and I can’t believe it’s got avocado in it. Can you taste the avocado at all?
Thanks Jennifer! And nope, you really cannot taste the avocado at all. It’s only there to make that chocolate “pudding” unbelievably smooth and rich and creamy. And it does a wonderful job at it! 🙂
Me too, I really have to try this delicious pie! I don’t think I can find graham flour anywhere near our place, how about crushed graham crackers? Will this work? Thanks!
If you can’t find graham flour, I guess you could sub regular whole wheat and add bran or wheat germ to it. I really can’t tell you if graham crackers would work. I wouldn’t see why not though. But if you were to use them, I don’t think the pie would qualify as being healthy anymore… 😉
Looks amazing and I saw it on both FG and TS. Congrats!
And I see your recipes almost daily on FG but decided to finally say hi 🙂
Just a beautiful recipe and great images!
Thanks Averie! Glad you decided to say hi! That way I got to discover your blog too, and it looks great! I saw lots of pumpkin action going on… will have to take a closer look at that! 😉
This pie looks absolutely gorgeous! It’s almost funny to know it’s healthy, will try this recipe for sure!!
Would you have the calorie count by any chance? It looks scrumptious and I would love to try it but am on a 1500 calorie a day diet!
No, sorry, I didn’t calculate… but I don’t think it would be so high, really. Plus, seeing how healthy this pie is, I really don’t see why you shouldn’t indulge! You have to do that, once in a while, you know. At least I know I do. Else I’d just totally lose it. Restricting calorie is good when trying to lose weight, but you have to give yourself a little break sometimes. And if you’re going to do that, I can’t think of a better way than having something that is both healthy and super crazy good! It’s just win win! 😀
OH MY GOODNESS!! WOW Sonia, I love this! the filling is similar to my chocolate pudding I make, SO creamy and delicious! What incredible photos! I am in need to screen wipes…ummm so I almost took a bite out of my monitor!!!!!!!
Nora, you are so funny, your comments always put such a big grin on my face! Seriously, you’re just the best! Thank you so very very much for making my day each and every time you comment on one of my posts. 😀
But… wait a minute… aren’t you supposed to be on a road trip, you?
PS…this might be your newest “most beautiful” post!!!
And it looks like it’s well on it’s way of becoming the “most popular” too! 😉
Unbelievable design with this dish. I can’t believe it is actually good for you.
I am really into this pie concept! Healthy ingredients that I bet taste as good as they look. Yum.
Very impressive! This is genius!
I made this tonight for my family and it was a big hit! No one suspected it was packed with nutrition! Thanks for a great recipe that I will be making again!
YAY! So happy to hear! Glad you and yours liked it. Don’t ever tell them just how good it really is for them… 😉
Thanks for the feedback, Jennifer! 😀
Raspberry Chocolate Pie by TheHealthyFoodie made it to the Top 10 Most Popular as voted by the Knapkins Community for the week of Oct 11 2011. Congratulations, Sonia!
I made this tonight! What a lovely recipe 🙂 The filling is absolutely delish. My favourite part, however, was the absurdly delicious and simple chocolate drizzle. Thanks for the recipe!
Do you create all of these wonders?
Glad to hear Alison. Thank you for your great feedback. 😀 And yes, unless otherwise specified, all the recipes that I post come to life in that crazy head of mine. 😉
WHAT?! I mean, WHAT?! How have I not seen this?! This is insane. I have to make this soon. I am making this next week. Or whenever the avocados I buy for this tomorrow are ripe. Oh my goodness. This has been missing from my life too long. This is crazy.
You had never seen this post? Are you serious? Oh god, now I can’t wait for you to try it. Cross my fingers that it works out for you and that you end up liking it as much as you did my Alfredo Pasta! 😀 Is it next week already? Are your avocados ripe yet? 😉
YAAAAY! I just made the filling as a motivation and reward to eat my daily spinach (yeah, seriously, I need something to get me through the gagging). But then I ate it all before I even got to the spinach. Whoops. But you know, I only made half of it so it’s not THAT bad. There’s still three tablespoons of sweetener, which I was worried about, but then I looked up how much sugar is in soft drinks. Over three tablespoons per can! That makes me feel better. I drained my own yogurt and I ate over 20 grams of protein (and 300 calories, hehe, whoops again) just from the yogurt. Yay! And the taste is amazing. As I was eating it, I actually looked to see if I had forgotten the avocado next to the food processor. It’s really creamy and tastes like real normal pudding. I know it’s filling but it’s pudding for me. Pudding that I will be making very often! I think next time I’ll throw in some raspberries, but then I’ll have to add more sugar. So maybe I won’t. And next time I won’t eat it all at once. That was naughty. But it was so good!
Poor Erin! You actually gag on spinach? Why not hide them in a smoothie, then? That would make your life a whole lot easier… And I can’t believe you ate the chocolate pudding BEFORE you even went at your spinach! Bad girl! 😉
Mind you, I can understand. You take one bite of this pudding and you’re toast. Suddenly, everything else sort of loses its appeal! 😉 Just wait ’til you try it with the crust and raspberries. It’s to die for.
And seriously, 300 calories in yogurt? OMG! Is that the million percent fat version that you guys have over there?
Glad you liked this pudding / filling (really, what’s the difference?) and thanks for your super awesome review. Once again, you made my day with your super funny comment! 😀
Yes, I actually gag every time I eat spinach. 🙁 I hate all vegetables except potatoes, corn and peas and gag on almost everything else. So I figured, if I have to eat food I hate, I might as well go for the most nutritious. The problem with spinach is the texture. So I tried creamed spinach for the first time ever last night and it was so unbelievably disgusting that I felt sick within seconds of eating it and by the time I finished, I felt super nauseous and had to go to bed. I know that sounds crazy but… yeah, I guess it is. My tastebuds and stomach just don’t like veggies. 🙁
I’ve tried adding spinach to fruit smoothies but I hate tainting glorious fruit with spinach. People say you can’t taste it but I could. Maybe I should try more recipes. You have to make a dessert recipe with spinach! But you can’t be able to tell that spinach is in there.
Hahaha. No, it wasn’t the million percent fat version. That’s the Greek yogurt! I drained 1.5% fat plain yogurt to make my own Greek yogurt and used almost 500 grams to get 1 cup of drained stuff. For the 500 gram container, it was 310 calories, 27 grams protein, and 32 grams of sugar (WHAT?! That’s not fair! There’s not even any sugar added!). I’m thinking maybe I drained it too much. Whatever. I don’t care so much about calories. I want lots of protein and few carbs.
I have 6 more avocados sitting around waiting to be used! I think I’ll make more tomorrow. 🙂
But then again, I bought figs and chickpeas today and you know what that means…
Awesome recipe! I have just been reading how to grow my own raspberries. Now I know what to make with them once they are ready. Thanks for sharing. Below is a useful article for anyone looking to grow their own raspberries 🙂
Thanks a bunch Linda! Glad you like! And good luck with the raspberry growing. I would LOVE to have raspberries growing in my backyard. Maybe someday…
Ooo, so excited to give this a go! Belgium Chocolate and Raspberry pies are one of my specialties, but I would love to make a healthier version. And I love experimenting with the different flavours and textures… plus, I LOVE avocados :). Your photos are superb by the way! Your whole blog is fantastic, everything just jumps out at you begging to be made because it all looks so incredible. Thanks for sharing!
Wow, thank you so much Maddi, that is so nice of you to say! I am truly honored and touched. You’re simply awesome!!! I really hope you do try that pie, as there is NO DOUBT in my mind that you will absolutely love it! Please let me know if you do! And thanks again for your lovely comment. You really made my day! 🙂
Was wondering if this could be refrigerated overnight (made 24 hours in advance)? I’m assuming yes, but just want to be sure 🙂
Absolutely positively, without a problem! It will probably only get better! 😉
Hope you like it! 😀
I just finished making this for breakfast for the week! I halved it and made them in ramekins and they turned out great! I didn’t have any graham flour but I used pureed grape nuts and it was delicious! I think the chocolate mousse part is delicious! thanks for the great breakfast!!
Wow, what a great idea! I would’ve never thought of making this in ramekins. What a glorious breakfast they must be, indeed! Thank you so much for sharing, Brandi. You totally rock! 🙂
What is the nutritional value of this pie? It looks AMAZING! I am going to make it tonight!
Funny you should ask Carol, I came *this* close to adding it yesterday but stuff got in the way and I never got around to doing it.
Well, thanks for bringing this back to my attention, I have now added the nutritional information. Hope you like the pie! 🙂
That crust sounds wonderful!
How good does that look! I’ve recently gone more paleo and always on the lookout for great recipes. It’s been ages since I last came here. It’s so hard to keep up with all the blogs out there, but I always have a soft spot for yours… 😉
Awww thank you Simone, that’s so very kind of you to say! It’s been ages indeed! Do you have a paleo blop now?
Thank you! Looks yummy. It’s misleading though, as custard means eggs and there are no eggs in this.
I like to know if is possible to make it lactose free.
What is best substitute for yogurt, since dairy free?
Any dairy free yogurt will do!
Could you repost the original recipe with the molasses and apple sauce. This new version is delicious but I still adore the original version. Thanks!!
The recipe asks for greek yogurt. For true paleo diet what would be the substitution? Thanks.
Plain firm coconut yogurt should do the trick!