RECIPE: Gluten-Free Chocolate Pie

Ok… it’s been quite a long time since I’ve posted new recipes and news on my blog, so I figured I would post something REALLY amazing. This is a recipe that I taught at my Gluten-Free Baking class at Loblaws Queens Quay in Toronto last week. For all those who came out to the class, thank you! And for anyone interested in future gluten-free classes, please feel free to give the store a call and request one.

I adapted this recipe from Elena’s Pantry, another gluten-free blog that is dedicated mostly to recipes using almond flour. There are a few simple substitutions that I’ve made, and I’ve also included two versions: an easy version, and a healthier version.

The easy version uses chocolate chips, while in the healthier version, you’re basically making your own chocolate from scratch with a few simple ingredients. If you make this version of the pie, you will need to find 100% pure cocoa butter, which you can find at health food stores, often in the moisturizer/cosmetics section. Just be sure you are buying a pure 100% cocoa butter and that there are no additives, preservatives or other ingredients.

My only warning… this is a really decadent and delicious pie, and it probably won’t last very long :) The reason there’s only a picture of a slice of the pie is because I ate it before I remembered to snap a photo!!

Ingredients:

Pie Crust

1-1/2 cups  Almond flour
1/4 tsp  Sea salt
1/4 tsp Baking soda
1/4 cup Grapeseed oil
2 tbsp Maple syrup
1 tsp Vanilla extract

Chocolate Filling (Easy version)

2 cans Coconut milk
Pinch Sea salt
1/4 cup Tapioca starch
1/2 cup Agave nectar
2 tbsp Vanilla extract
2 cups Dark chocolate chips (gluten-free: try PC semi-sweet or Nestle)

Dairy-Free Chocolate Filling (Alternate healthier version – with homemade chocolate)

200 mL Pure 100% cocoa butter
1 cup Raw honey (creamed, not liquid)
5 tbsp Raw cacao powder
1 tsp Sea salt

2 cans Coconut milk
1/4 cup Tapioca starch
1/2 cup Agave nectar
2 tbsp Vanilla extract

Instructions (Crust):

  1. In a medium bowl, combine almond flour, salt and baking soda.
  2. In a small bowl, combine grapeseed oil, agave and vanilla.
  3. Stir wet ingredients into dry.
  4. Spread dough evenly into a 9½-inch glass pie dish, using the palm of your hand to gently press down. There is no need to grease the pie plate.
  5. Bake at 325°F for 10 to 15 minutes, until bottom has turned golden brown. Set aside.

Instructions (Filling – easy version)

  1. Bring coconut milk and salt to a boil in a medium pot.
  2. Sift in tapioca starch, whisking vigorously for 2 minutes with a hand whisk or an electric beater with a whisk attachment.
  3. Whisk in agave and vanilla.
  4. Remove from heat and let stand for 1 minute.
  5. Add chocolate, stirring with a spatula until completely melted and evenly mixed.
  6. Chill in refrigerator 30 minutes or until cool
  7. Scoop and spread in cooled pie crust and enjoy!

Instructions (Alternate Filling – healthier version)

  1. In a double boiler, melt cocoa butter with honey (do not boil). Stir in cacao powder and salt.
  2. In a second pot, bring coconut milk and salt to a boil.
  3. Sift in tapioca starch, whisking vigorously for 2 minutes with a hand whisk or an electric beater with a whisk attachment.
  4. Whisk in agave, vanilla and chocolate mixture from first pot.
  5. Remove from heat and let stand for 1 minute.
  6. Chill in refrigerator 30 minutes or until cool
  7. Scoop and spread in cooled pie crust and enjoy!

As always, please do check out my book for more delicious gluten-free recipes and tips on how to make substitutions to your own recipes to make them gluten-free, dairy-free and sugar-free too.

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