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!
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