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
Yael,
As far as I know arrowroot powder and arrowroot flour are the same thing –however, it is always important to check and see what your ingredients are made of by calling the manufacturer if you have celiac disease or are gluten intolerant.
Elana
Yael says
Are Arrowroot Powder and Arrowroot Flour the same thing?
TIA!
Yael
elana says
Tammy -I think that’s a good idea, though am a little concerned that some people might be confused by the weight instruction…I’m going to mull over your suggestion before I make any more changes. Thanks so much!
Laney -What a great story. I’m so glad you made this and took it to the dinner even though it wasn’t perfect. Good for you!
Laney says
I made this for Thanksgiving and it was a hit! I almost didn’t bring it to the gathering becuase I goofed and didn’t sift the arrowroot powder, so it was all lumpy. I decided not to be embarassed and brought it anyway, turns out I saved the day for a few people who keep Kosher and couldn’t eat any of the other desserts- they loved it! Some even thought the lumps were little tapioca balls;)Thank you for your wonderful recipes! I tell everyone about your website!
Tammy says
Elana, I really appreciate the work you do on this blog, and your patience at all the recipe-adapting questions! I believe you recently changed the way you refer to chocolate (removing references to Dagoba chips and substituting the phrase “dark chocolate 73%”), but now it doesn’t sound right. Could you possibly weigh it and convert it to ounces? 2 cups of Dagoba chips = how many ounces of regular unsweetened baking chocolate? If I recall correctly, I think a cup of regular semisweet chocolate chips is about 6 oz. on the scale. That could mean this recipe uses 12 one-oz. squares or 1 1/2 boxes of Baker’s unsweetened baking chocolate. Am I right? I would love to try this recipe, it looks wonderful.
Thanks.
elana says
Shannon,
Thanks so much for the tips!
Elana
Shannon says
To Stephanie:
I know that an equal amount of cornstarch to arrowroot powder works as a substitute, however, I use arrowroot to replace cornstarch in all recipes since I find that I am intolerant to corn. Also I am eerie about all of the possible additives used in cornstarch and have heard negatives things about it’s effect on our health, especially those who are more sensitive. If you’re fine, maybe give it a try!
Inanna Baskan says
This is great. I am sensitive to wheat, dairy, lard, and corn. This might be a recipe I could actually EAT.
elana says
-C -I think that might work, though haven’t actually tried it myself, could turn out to be a pudding type dish.
Stephanie -Arrowroot is my go to thickener, not sure what would work instead. Feel free to experiment, just be sure to let us know your results!
Chris Barnes says
I often use egg yolks as my go to thickener for my pies. I just use 6 egg yolks and cook it over a low heat, stirring very frequently until think. Once it starts to thicken, stir constantly until it is almost a pudding texture, chill until set.
Stephanie says
What would you say is the next best thing to arrowroot powder for the chocolate cream recipe? Do you do much baking w/ cocoa powder? This is another recipe I’d like to tackle, sounds divine!
-C says
Could I make this in a glass bowl instead of a pie crust?