Chocolate Silk Pie (Made in a Blender! Dairy-Free, Grain-Free, Gluten-Free, Paleo

• Vegetarian

• Canned Goods

  • 1 can Coconut cream
  • 2 tbsp Coconut milk, full-fat
  • 1 can Coconut milk, full-fat

• Condiments

  • 3 tbsp Honey
  • 5 tbsp Maple syrup

• Baking & Spices

  • 1 cup Almond meal
  • 1 Chocolate bar
  • 3/4 cup Chocolate chip
  • 1/4 cup Cocoa
  • 3 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Nuts & Seeds

  • 1 cup Cashews, raw

• Bread & Baked Goods

  • 1 Coconut flour crust

• Dairy

  • 1/4 cup Cashew milk

Found on kelleyandcricket.com

Description

Ingredients

• 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 Walkers 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)

Directions

• 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 Danielles 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 Danielles 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).

Nutrition