Chocolate-Raspberry Pie
With Valentine’s Day on the horizon, creating chocolate treats has been on my mind (who am I kidding - it is always on my mind no matter the month). I knew I wanted to incorporate raspberries into the mix (the two seem to go so well together), so I baked them right into this grain-free and vegan pie. Little bursts of berry sweetness surrounded by chocolate deliciousness.
Chocolate-Raspberry Pie
Gluten-free, Grain-free, Dairy-free, Egg-free, Soy-free
Makes 8-10 servings
For the crust
1¾ cups almond flour
2 tablespoons tapioca flour or arrowroot starch
2 tablespoons coconut sugar
2 tablespoons unsweetened cocoa powder or raw cacao powder
¼ teaspoon sea salt
¼ cup maple syrup
¼ cup melted coconut oil
1 teaspoon vanilla extract
For the filling
1 cup dairy-free chocolate chips (I suggest Enjoy Life brand)
3 tablespoons coconut oil
1 cup full-fat coconut milk
¼ cup maple syrup
1 ripe banana, mashed
¼ cup mashed ripe avocado (equals about ½ medium avocado)
⅓ cup unsweetened cocoa powder or raw cacao powder
¼ cup coconut sugar
¼ cup arrowroot starch
½ teaspoon baking powder
1 teaspoon vanilla extract
¼ teaspoon sea salt
1 to 1½ cups fresh raspberries (plus more for topping if desired)
Directions
1. Make the crust. In a large bowl or stand-up mixer, combine the almond flour, tapioca flour or arrowroot starch, coconut sugar, cocoa powder or raw cacao powder, and sea salt. Stir to blend.
2. In a separate bowl, combine the maple syrup, melted coconut oil, and vanilla extract. Whisk.
3. Pour the wet ingredients into the bowl with the flour mixture. Beat until a dough is formed. Gather the dough into a ball and wrap tightly in plastic wrap. Refrigerate for 30 minutes.
4. Preheat the oven to 350° F. Heavily grease a 9-inch pie plate with cooking spray or oil of choice
5. Place the ball of dough between two sheets of parchment paper. Using a rolling pin, roll the dough until about ¼-inch thick. Flip it onto the pie plate, and carefully press it into the bottom and up the sides. Place the pie plate back in the refrigerator until ready to use.
6. Make the filling. In a small saucepan over medium heat, combine the chocolate chips and coconut oil. Heat until melted, about 2 to 3 minutes, stirring frequently (careful not to let it burn). Remove from heat.
7. In a high-speed blender or food processor, combine the coconut milk, melted chocolate mixture, maple syrup, banana, mashed avocado, coconut sugar, cocoa powder or raw cacao powder, arrowroot starch, baking powder, vanilla extract, and sea salt. Blend until creamy.
8. Evenly place the raspberries on the crust in the pie plate. Pour the chocolate mixture on top, using a spatula to spread everything evenly so that the mixture reaches the sides.
9. Bake for 45 minutes or until the filling looks like it has formed a thin crust and a toothpick comes out clean (it may look like it has risen too high, but it will come down and set as it cools). Allow the pie to completely cool in the pie plate at room temperature (about 2 hours) before transferring to the refrigerator for at least 4 to 6 hours (or ideally overnight) to completely set.
*I have not tried this recipe with frozen raspberries, but I am sure it would work
*Storage: Pie will keep lightly covered with tin foil in the refrigerator for up to 4 or 5 days.