Chocolate Cream Pie
Ingredients
- 1½ cups blanched almond flour (not almond meal)
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- ¼ cup grapeseed oil
- 2 tablespoons agave nectar or honey
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, combine almond flour, salt and baking soda
- In a small bowl, combine grapeseed oil, agave and vanilla
- Stir wet ingredients into dry
- Pat dough into 9 inch glass pie dish
- Bake at 325°F for 10 to 15 minutes, until golden brown
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!
Chocolate Cream Filling
Ingredients
- 2 (13.5 ounce) cans full fat coconut milk
- 1 pinch celtic sea salt
- ¼ cup arrowroot powder
- ½ cup agave nectar or honey
- 2 tablespoons vanilla extract
- 2 cups chocolate chips
Instructions
- Bring coconut milk and salt to a boil in a medium pot
- Sift arrowroot powder into the pot, whisk vigorously by hand or with a hand blender for 2 minutes
- Whisk in agave and vanilla
- Remove from heat and let stand for 1 minute
- Add chocolate, stirring vigorously until completely melted
- Chill in refrigerator for ½ hour until cool
- Place in cooled pie crust
- Serve
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!
The idea for this delicious gluten-free, dairy-free chocolate cream pie recipe was inspired by Heidi of 101 Cookbooks. Although her recipes are not gluten-free, this site is currently my favorite food blog as I find Heidi’s recipes completely innovative and her photos mouth watering.
The gluten-free, dairy-free, vegan pie crust recipe above can be used, of course, for any pie, not just the chocolate cream pie. Enjoy!
elana says
Sydney,
I have forwarded you her email address and hope that the two of you have a productive conversation.
Thanks,
Elana
Sydney says
I am writing in response to the woman who has bladder problems. I soooo used to have that problem and I also know the perfect woman to help her. Please give her my e-mail so I can help her get out of pain!!
Lori says
I have a friend that has a continual bladder problem. If you have any help for her that would be great. Her e-mail is klsjjones@sbcglobal.net.
I’ll let her know you might email her.
Thanks,
Lori
christy says
Regarding the continuous bladder problems, if you are still looking for people to consult with let me know–my ND has has a lot of success with several ailments, and is much demand around the world.
elana says
Ricci,
Yes! There is a ‘print this post’ text link at the bottom of every recipe on my website.
Elana
Ricci says
Elana
Would it be possible to make your recipes printer friendly so they are easier to print.
Thank You
elana says
Hi Carol-
I enjoy cooking with dagoba chocodrops and use them in all of my recipes that call for chocolate so am not sure what would work best as a substitute; please feel free to experiment with replacement ingredients and let us know how it goes.
Thanks,
Elana
Kirsten says
Hi Elana, I was wondering if you had to freeze this dough before you roll it out. Thank you.
elana says
I don’t roll out the dough, I pat it into the pie dish. No need to freeze, though probably wouldn’t hurt. Good luck :-)
Carol Sawicki says
can I substitute anything else for dagoba chocodrops ?
elana says
mama4ever -I think this might work for a quiche, though not entirely sure; if you try it let us know how it goes.
Elana
mama4ever says
Elana,
Could you also use this for quiche? Ever since going gluten free I have missed making quiches.
Augie & Donna says
We just made quiche this morning and it is fabulous! We prebaked the pie shell. And we’re sold!
christy says
I have a question about using this recipe for a quiche (which sounds amazing!). Do you basically double bake the crust? If so, how do you ensure to not burn it while baking the quiche? Also, do you think Agave is necessary if going for a more savory taste? And, if you run out of agave, what you recommend as a substitute. thanks!
c says
the pie crust has a sweet flavor
elana says
Zebe – I so enjoy hearing about all of your experiments and adventures. For me, that’s the whole idea –take the recipes and adapt to the ingredients you have on hand and whatever mood you are in. Way to go :-)
Elana
zebe912 says
Elana-
I just tried your pie crust to make a strawberry pie (the rest of my family got it with regular crust). I had to use honey instead of agave since I’m at my parents’ house, but it is YUMMY! I made my own “flour” from slivered almonds, but this was terrific! I’ve never liked regular pie crust anyway so I may convert to this one full timje.