Chocolate pie is so tempting during the holidays.
“Surely I could simply eat the top portion and save the crust for someone else,” I always think as everyone digs into the smorgasbord of desserts at any given party. But the sugar will generally stop me, even if I know I can get around the gluten or grain.
This year I may just bring my own, and see if anyone notices a difference!
Chocolate Strawberry Silk Pie
For the Crust:
For the Filling:
- 2 Cups Strawberries
- 3/4 Cup Crispy Cashews
- 6 Tbsp. Cocoa Powder
- 1 Tbsp. Vanilla
- 3/4 Cup Coconut Oil
- 1/2 Cup Coconut Cream
- 1/4 Cup Coconut Butter
- 1/4 – 1/2 Cup Enjoy Life Chocolate Chips
- 1/2 tsp. Stevia
- 1/4 tsp. Salt
Using a food processor for the crust, combine Dates, Cashews, and Coconut Flakes, pulsing until the dates are chopped into small pieces. Add Cocoa Powder and Coconut Oil, processing until all is well-combined. Press this mixture into a thin layer on the bottom of a 9-inch pie pan. Place in the freezer until firm.
In the meantime, combine all filling ingredients except for Chocolate Chips into food processor and blend until smooth. Stir in Chocolate Chips and pour this mixture on top of chilled crust. Sprinkle a few more chocolate chips on top before placing back in the freezer to set until completely solid.
When it comes time to serve, simply place the bottom of the pie pan in a sink of hot water for 5 seconds (just long enough to loosen). Slice and Serve! Afterwards, the pie will hold its shape if kept in the fridge, so there’s no need to re-freeze.This blog is a part of Allergy Free Wednesdays!