So I didn’t really have a reason for making this pie, other than I felt like it. But I am sure glad that I did! Tastes absolutely amazing but has a toasted almond crust, uses coconut cream in the filling and is topped with berries, meaning it is 100% gluten and refined sugar free. I almost ate it for breakfast this morning but then decided to save it for later since I knew I would definitely be revisiting it for dessert. And most likely as a post-workout snack. I also ate two pieces last night… But it’s that good! No one will ever guess that it’s paleo and gluten-free and all those words that many people run away from when they want a good dessert.
You may have noticed from the recipes that I have posted in 2015, but one of my New Year’s resolutions has been to eat more healthily when it comes to desserts. I can pretty easily maintain a clean diet with regular meals—roasted vegetables, nut butter, good salads, and fruit are my favorite foods—but ice cream, frozen yogurt, good pies, cookies… I don’t have to finish that thought. In college, I would rush through dinner to get to the cookie platter or lava cakes sooner. Last year at this time, I was living in Southern California with frozen yogurt as my main food group. Probably not the best fuel for training 4+ hours a day…
Although I didn’t live off of frozen yogurt last fall, I have gone back and realized how many of my posts were about sweets. So on New Year’s Eve, I took out my notebook and wrote down: “eat healthier desserts.” Let’s face it, it would be impossible for me to eat no dessert. But since then, I haven’t taken myself out for frozen yogurt (I only go with friends) and eat dark chocolate for dessert if I want something sweet. Obviously there are some special occasions that I make some exceptions for, but it’s healthy to indulge sometimes. Writing it down really made a huge difference for me. I wrote down eight New Year’s Resolutions and so far have upheld or completed over half of them. Time to make some new ones… It may be too late to make New Year’s Resolutions, but you can start with weekly goals. Write them down and check them off (that part is sooo satisfying). They can be small, but over time they will lead to something much bigger. It’s how I went from living off of frozen yogurt to not even missing it.
Chilled Dark Chocolate Pie from Oh She Glows (slightly adapted)
¾ cup almonds
¼ cup coconut oil
3 tbs maple syrup
¼ tsp sea salt
½ cup oat flour
1 cup rolled oats
1 bag dark chocolate chips (340g)
1 can full-fat coconut milk
optional liquid sweetener (syrup, honey, etc)
- Preheat oven to 350F and grease 9-inch pie dish with coconut oil. Pulse almonds in food processor until crumbly. Add coconut oil, syrup, salt, and oat flour until it becomes dough-like. Add in rolled oats and process until they are finely chopped but not completely processed.
- Spread dough evenly over pie dish and press firmly into the sides. Poke some holes with a fork.
- Bake the crust for 10-13 minutes until light brown. Remove and let cool for about 20 minutes.
- Filling: Open up the can of coconut milk and do not mix or shake! Remove the cream and place it into a pot over the stove with medium heat. You can discard the water (or save it to drink later). Add in chocolate chips and stir until chocolate is smooth and melted.
- Pour chocolate filling into the crust and smooth the surface. Freeze for about 2 hours.
- Raspberry sauce: heat frozen raspberries in a pot on the stove. Add in some water and heat with the top on until raspberries are soft. Remove the top and boil away water until the sauce is sticky.
- Let cool slightly and then pour over the frozen pie. This will melt into the chocolate. You can either eat warm or place back in the freezer. I honestly can’t decide if it is better warm or frozen.
I was SO pleased with this recipe! Saturday snow baking success.