PALEO CHOCOLATE PIE

By Allison Jones

My favorite thing about this chocolate pie recipe is that it is refined, sugar-free, dairy-free, and gluten-free! It’s one of the healthiest, lightest, yet richest pies you will try.

This is a great pie to make for everyday dessert at home, or for friends and family with dietary restrictions. It’s also fantastic for small gatherings. Serve it with a tall glass of milk, or even a couple of scoops of vanilla ice-cream.

This recipe came about in an interesting and fun way. It was originally a recipe found in a cookbook, but then my aunt grabbed ahold of it, and wanted to make it a bit healthier. She substituted quite a bit of the ingredients. She made it for me once, and after trying it, I was sold.

I loved everything about this recipe not to try making it myself. After my aunt handed it over to me, I tweaked it a bit as well, since I didn’t have some of the ingredients on hand. It just goes to show that recipes can always be added to and changed, resulting in something new.

My experiences refining this recipe reminds me of how creative cooking and baking can be. The final recipes that end up getting passed from generation to generation make it so much fun, and the main reason I have become so passionate about it.

I think we came up with a pretty amazing recipe to share with you!




Ingredients

  • 2 1/2 cups cashews, almonds, or mix of any nuts
  • 1 egg
  • Pinch of salt
  • 3/4 cup soaked raisins
  • 1/2 cup cocoa powder
  • 1/4 cup ground flax seed
  • 1 can full fat coconut milk
  • 1 teaspoon melted coconut oil
  • 2/3 tablespoon raw honey
  • 2 teaspoon pure vanilla extract

Directions

  • Preheat the oven to 375ºF.
  • Blend up the mixed nuts or almond meal with nuts and salt in a food processor, then add the egg. Blend well.
  • Oil the pie pan, then line with wax paper (cut a circle).
  • Spread the crust mixture into the pie pan and evenly spread out. Set aside.
  • In the food processor, blend the remaining ingredients.
  • Pour the pie mixture into the pie crust.
  • Cover, and put the pie into the refrigerator for 6 hours.
  • Take out of the fridge.
  • Bake for 20-22 minutes at 375ºF.

About Allison


Allison Jones shares her passion for baking and healthy, Paleo and Gluten-Free recipes to inspire other women.

WASHINGTON

  • Greenlake Aurora PCC
  • 7504 Aurora Ave. N.
  • Seattle, WA 98103
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  • Kirkland PCC
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  • Issaquah, WA 98027
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OREGON

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  • Hillsboro, OR 97124
  • 503-648-6968
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  • Lake Oswego, OR 97035
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  • Portland, OR 97211
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  • 1954 SE Division St.
  • Portland, OR 97202
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IDAHO

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CALIFORNIA

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TEXAS

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COLORADO

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Florida

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Other

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