This dark chocolate silk pie is so extremely rich, creamy and dreamy! Better yet you can whip it up in the blender- no baking required! It’s dairy-free, grain-free, gluten-free, and paleo, but I promise you will never know because it’s simply amazing.
Black and white is one of my favorite combinations.
Cricket is black and white of course! So are cookies and cream, panda bears, coffee and creamer, penguins, and this PIE! Did you notice the trend? Yes, two loves in my life are animals and sweets!
My sister always orders the most chocolatey-ist dessert she can find on the menu and is the inspiration behind this pie. The more rich, dense and higher percentage of chocolate the better. She’d go for that rich triple-decker flourless chocolate cake with chocolate ganache and chocolate sauce, without second thought. There is NOTHING too chocolatey for my younger sister, so she was the ultimate taste tester for this recipe. This dairy-free, grain-free, gluten-free, paleo chocolate pie passed her ultimate test! She loved it and couldn’t believe it was actually healthy.
And the best part of this pie is that you can whip it up in the blender, and if you opt for the almond crust option, the entire thing is no-bake! (I do also include a link to a more traditional pie crust by Danielle at Against All Grain which you can make ahead of time and freeze so it’s ready to go.)
Just blend, chill and presto- one amazing rich and silky chocolate pie that you can serve to all of your guests, not just the health-conscious ones.
Make it. Now. You will not regret it 😉
*NOTE: Many of the ingredients listed below can be ordered off my “SHOP MY PANTRY” page, via Amazon.
This dark chocolate silk pie is so extremely rich, creamy and dreamy! Better yet you can whip it up in the blender- no baking required! It's dairy-free, grain-free, gluten-free, paleo but I promise you will never know because it's simply amazing.
- PIE FILLING:
- 1 cup soaked raw cashews (4 hours, or 15-20 minutes in very hot water)
- 1/4 cup cashew milk (or almond milk)
- 1/4 cup coconut oil, melted
- 1 can coconut cream (chill a can of full fat coconut milk in the fridge and only use the cream on top, save the water at the bottom for another use, or discard.)
- 2 teaspoons vanilla
- 3 tablespoons maple syrup
- 1/4 cup cocoa
- 1/2 cup chocolate chips, melted (I use Enjoy Life brand)
- CHOCOLATE GANACHE TOPPING:
- 1/3 cup chocolate chips (Enjoy Life brand)
- 2 tablespoons coconut milk (full fat)
- ALMOND CRUST:
- 1 cup almond meal (grind whole almonds in a high speed blender until a course flour is formed)
- 1/4 cup coconut oil, melted
- 3 tablespoons honey
- COCONUT FLOUR CRUST (More like a traditional crust):
- See Danielle Walker's recipe here:
- COCONUT WHIP CREAM:
- 1 can coconut milk (full fat)
- 2-3 tablespoons maple syrup (depending on how sweet you like it)
- 1 teaspoon vanilla
- 1 chocolate bar (Enjoy Life brand)
- To make the almond pie crust:
- Mix the almond meal, coconut oil and honey in a bowl until uniformly mixed.
- Press the mixture into the pie plate using your fingers to evenly spread it out.
- Place in the freezer for 30 minutes so it sets, or until you are ready to use it. (It needs to be cold to stay together so chill the pie until you are ready to serve.
- To make the coconut flour crust:
- Follow Danielle's directions per her website.
- Instead of pressing the crust into the pie plate as she suggests I rolled mine out between 2 pieces of parchment paper, then I slid it onto a cookie sheet and froze it for 10 minutes.
- Remove the frozen rolled pie crust (still between 2 pieces of parchment ) and remove top sheet of parchment and place that side down onto the pie plate. Press it gently into place. It will crack in places but simply smooth the cracks with you finger as the dough warms back up.
- Bake according to Danielle's directions.
- To make the pie filling:
- Place the soaked and drained cashews into the high speed blender, add the 1/4 cup of cashew milk and blend on high until very smooth and creamy. Stop the blender to scrape down the sides as needed. You will need a decent powered blender for this.
- Next add the coconut oil, vanilla, coconut cream, maple syrup, cocoa and melted chocolate chips. Blend and scrape sides as you go. Mixture will be thick.
- Scrape the filing out into your pie crust of choice and spread and smooth it out.
- Next, to make the ganache, melt the chocolate chips and coconut milk in a sauce pan over low-medium heat until smooth and melted.
- Pour onto the top of the filling and spread.
- Place the pie in the fridge and let set for at least 30 minutes.
- To make the whip cream:
- If whipping cream by hand, remove the chilled coconut milk can from the fridge and scoop off the cream on top.
- Place in a bowl with maple syrup and vanilla and whip with a hand held blender OR use [THIS MINI WHIP CREAM CANISTER:|BestWhip White Cream Whipper, 0.25 Liter
- ]which makes your whip cream so light and fluffy.
- To use the canister simply add the entire can of coconut milk (not chilled), along with the maple syrup and vanilla into the canister, shake to mix, charge and dispense.
- Serve the pie with coconut whip cream and shaved chocolate (use veggie peeler).