If you’ve been following my blog you’ll know that I have promised hubby bear that I’ll become a pro at making paleo pies and so I’m in the process of working my way through all the paleo pie recipes I can find. If you haven’t been following my blog you know now!
So the current pie recipe is a chocolate extravaganza from Kelly Brozyna’s book, the Paleo Chocolate Lovers’ Cookbook. She calls it ‘Chocolate Pie with Raw Graham Cracker Crust’, I’m just going to call my version ‘Chocolate Pie’ because I am in NZ and we don’t have Graham crackers here. Oh the cultural anomalies!
This is really, really good. You wouldn’t believe it doesn’t have sugar in it; the dates give it an amazing caramel-ly sweetness.
1 Cup of walnut pieces
4 soft, pitted medjool dates
1 teaspoon of ground cinnamon
Pinch of salt
1 Cup of coconut cream, Kelly recommended to get this by putting two tins of coconut milk in the fridge overnight and taking the cream on the top the next morning. I dutifully did this, but whilst I was scooping the cream out of the tin it suddenly occurred to me that surely I could have just bought a tin of coconut cream and used that… I haven’t tried making the recipe with that but if you do, let me know how it worked
8 soft, pitted medjool dates
90 grams of dark chocolate
¼ Cup of melted coconut oil
2 teaspoons of vanilla extract
To make the crust process the dates, walnuts, cinnamon and salt in a food processor fitted with an ‘S’ blade until finely minced. Scrape the mixture out and press into a pie dish or springform tin and place in the fridge.
In a bowl over pot of simmering hot water melt the chocolate and stir in the coconut cream. Transfer chocolate cream mixture to your food processor still fitted with the ‘S’ blade, add in the rest of the ingredients and process until completely smooth.
Pour the filling over the crust and put back in the fridge to set, preferably overnight.