Description
6-ingredient chocolate pie with a grain-free gluten-free chocolate crust and decadent chocolate, almond butter, and coconut cream based filling.
Ingredients
Crust
- 1 1/2 cups raw walnuts
- 1/3 cup unsweetened raw cacao powder
- 1 heaping cup packed and pitted dates (soaked for 10 minutes in warm water and drained if dried out)
Filling
- 12 oz. dark chocolate (6 Hu Chocolate Bars, any flavor!)
- 12 oz. coconut cream
- 1/2 cup almond butter or neutral nut/seed butter
- Shaved Hu Chocolate bar, for topping (optional)
Instructions
- Prepare the crust by pulsing the walnuts and cocoa powder in a food processor until it reaches a fine meal. Remove and set aside.
- Place the soaked dates in the food processor and blend them up until you have a sticky paste. Add back in the walnut-cocoa meal and process until it’s well combined.
- Transfer the crust to a glass pie pan lightly oiled with coconut oil. Alternatively, trim the parchment paper and press it into the bottom for easy removal. Press with your hands or the back of a spoon to form an even crust with sides that go up on the edges. Set aside.
- Melt the chocolate bars on the stovetop on low, stirring often. Add the melted chocolate into a blender along with the coconut cream and almond butter. Blend the contents until they’re smooth and creamy, scraping down the sides as needed.
- Pour the filling over crust and tap it against the counter several times to release any air bubbles. Transfer the pan in the freezer for at least one hour to set. Alternatively, refrigerate the pie for at least 2 hours or until the top is firm to the touch.
- Once it’s set and chilled, serve the pie topped with crushed dark chocolate.
- Store leftover pie in the refrigerator for 2-3 days or freeze it for longterm storage.
Notes
Recipe adapted from Minimalist Baker and Pinch of Yum
- Prep Time: 1 hour 30 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: Freezer
- Cuisine: Vegan, Gluten-Free, Grain-Free, Oil-Free