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!
Tasha Enright says
Good morning Elana…
I wanted to just say thank you for your wonderful recipes and nutritional insights, it is an emotional one because I have finally found a delicious resource that fits into every one of my loved ones needs…my mother is a celiac, it almost killed her 2 years ago before they finally figured out what was wrong with her…my son, who is 2, is a vegetarian by choice and finding sources of protein he will eat is challenging at times…my daughter, who is 1, has a milk sensitivity…I myself have been trying to get my weight under control after 8 years…and my husband, who is pretty healthy overall, has a big sweet tooth that gives him unhealthy cravings.
I have been going gluten free for the past month or so and have been trying my hand at baking, to some success, but my husband always complained of the aftertaste of the gluten free products…until now!
I made this pie for him Friday night and he loved it! Everything I’ve made of yours has been received to rave reviews by my kiddos, husband and mom. It is so nice to have 1 recipe that fits everyone’s dietary needs and still tastes so decadent, delicious and homemade.
Thank you, thank you, thank you. I can’t wait to utilize your foundation of baking (agave, almond flour and grapeseed oil) and use it in our family’s recipes and goodies. Blessings to you and yours!
PS I also live in Colorado and love that I don’t have to mess around with high altitude conversions in my baking :)
babs says
Elana-
First, I love your site. I follow the Paleo lifestyle and your recipes have really helped me to stay on track. I made this with some adjustments for my diet. The crust was just ground pecans and coconut oil, formed and chilled. I used almond milk instead of coconut and I switched the dark chocolate for carob and cocoa powder. The result was a super rich delicious dessert. The only issue that I encountered is that the pie wouldn’t set in the fridge. I ended up freezing the pie (super tasty). Do you think if I up the arrowroot to 1/3 c, it will help set or even just switch to coconut milk? Thank you again so much for your wonderful recipes!
Heather
Emily says
This recipe is fabulous. I only made the cream (I used my own pie crust recipe), but it was absolutely to die for. I made it for my sis-in-law who has been unable to eat anything with gluten, dairy, sugar, potato, corn, and several other things for over a month. She very nearly cried when she tried it. And my kids (who are GFCF) loved eating all of the extra chocolate cream that didn’t fit in the crust. Thank you for creating such a wonderful recipe!
Sunny says
https://elanaspantry.com/chocolate-cream-pie/
Dear Elana,
I love your recipes because they are GF and usually don’t contain refined sugar. However the 73% cocoa bars do.
I can mix unsweetened cocoa powder, coconut oil and agave but not sure how much to use to equal 12 ounces. If you or anyone else out there knows how to convert I would be deeply thankful.
The Hershey conversion would be 2 cups of cocoa powder that seems like too much. Please help.
From Hershey cocoa box 3 TBS Cocoa plus 1 TBS oil or shortening = 1 oz of baking chocolate
1TBS cocoa + 2 teasp shortening or oil + 3.5 teasp sugar = 1 oz semi sweet baking chocolate
I watched “The World according to Monsanto and Food Inc” and I have started a minimum of one year doing my best to eat organically and avoid GMO’s, corn, gluten, potatoes (any of the whites – refined and or any white or artificial sugar xylitol was made from birch trees but now is made from corn, -(Agave, honey, stevia ok), salt – (I’m using Himalayan pink salt only), white flours, and soy and most animal products. I eat grass fed eggs and pacific water shellfish occasionally.
Salt and sugar and corn and soy hidden everywhere. They even use soy lecithin in tea bags. I don’t know why one would need to emulsify tea. Gotta read the labels.
I am outraged at what Monsanto has done to our food supply and our legislators for not requiring labelling. My friend can eat non GMO soy but is highly allergic to the GMO soy. BTW I was told all or most soy, wheat, corn and bovine products in the USA have been tampered with along with tomato paste. Do you have any tips or references to find out how to tell the difference in tampered foods or true organics?
I am delighted to read your recipes and I don’t feel deprived at all. I would love to find more recipes that don’t have the above no no’s. I read your substitute page but did not find sugar or chocolate conversions.
I would also like permission to link to your recipes. I am journaling my experience and hope to publish it at some point.
Many blessings,
Sunny
Elissa says
I sort of made this the other day, with some necessary variations and it turned out amazing! – completely different really, but I love my accidents. I used a buckwheat chocolate crust and raw organic cacao nibs. Then I ended up freezing it for a few hours in the prebaked crust and in place of chocolate. Surprisingly it tasted like cookies and cream cheesecake (to me anyway) from the good old days (when I was unwittingly poisoning myself)
I’m looking forward to trying this recipe when I have all the ingredients on hand. Bought your book – amazing – so much to try! Thank you for taking the time to share your experiences with us!
Jeana says
What was your buckwheat pie crust? I love buckwheat and would love to have the recipe.
kelli says
can you make the filling in a blender? I have a blendtec and with 3 small kids in toe I am looking for the fastest recipes possible. thanks
Maeve says
I made this yesterday with a number of changes and substitutions.
For the crust, I used only half the agave and a combination of toasted hazelnut oil and grapeseed. I also added about half a teaspoon of good cinnamon and a little more than half a teaspoon of instant espresso (little granules).
For the filling, I couldn’t find the Dagoba chocodrops, and besides, they have sugar in them, which I can’t tolerate. I used six blocks of unsweetened baker’s chocolate and about 3/4s of a bar of Green and Black’s baking chocolate (72% with added cocoa butter). I only added probably 1/3 cup of agave. Everything else went according to recipe.
Mind you, I can’t eat refined sugar, and don’t sweeten most of my things at all (I’ve only recently learned I can tolerate agave). But it is sweet enough for me the way I made it. I could probably cut the agave to 1/4 cup and add a smidge of stevia. I’m using raw, dark agave, and it’s important to the flavor (as opposed to using only stevia) because it gives it a full roundness (I find stevia very flat tasting).
It set up perfectly and cuts nicely.
Also, I didn’t have a good glass pie dish. I used one of the “large” cheapy pie tins you can get from the store, and it was just fine. I do suspect the glass would have made the crust better, but I didn’t have the resources, sadly.
The amount of chocolate I used pretty much entirely eclipses the taste of the coconut milk. My coconut averse husband pronounced this pie completely fabulous. :)
If you wanted a more milk chocolate taste, rather than dark chocolate, I’d say start out with four squares of baking chocolate and go from there.
Carolyn says
I had never heard of dagoba chocodrops until reading in your site (as well as cooking with kudzu or blanched almond flour as opposed to almond flour). I wondered how regular GFCF chocolate chips would work in this recipe? I use Enjoy Life chocolate chips and they are very tiny so I often use less than most recipes call for as most recipes call for a much larger chip. Is the dagoba chip normal or mini-sized? I guess if I knew about the weight of 2 cups dagoba I could sub equal weight of my mini-sized chips. I hate to experiment with such expensive ingredients until I better understand their function and interaction in the recipe. Can’t wait to make this!
Jeremy says
Elana – I love your recipes.
Just wondering if you thought I could use this crust for a pumpkin Pie?
Arlene says
Elana – Thanks so much for creating this blog and all the recipes in your pantry! I’m recently diagnosed as having a gluten allergy and I thought I would have to make my own recipes, but then I found your blog. With your help I’m ready to bake!
I’m wondering how milk substitutes for coconut milk? I used to be intolerant of dairy but I’m not anymore, special thanks to God for the help there. Can I try your recipes with milk when you call for coconut milk or would there be too many differences in those two products?