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!
sarah adlerstein says
This is an all time favorite recipe of ours. I’ve made this literally at least 100 times over the years. I follow the recipe exactly and it never fails.
Elana says
Sarah, thanks for letting me know this is an all time favorite recipe!!!
Marleen Seckendorf says
Hi- love all your recipes, but wished I had read the comments on this one. For the chocolate creme: I followed your recipe exactly. It is like a soup after 30 minutes. Still a soup after 2 hours in the fridge. The quantities are not correct in the recipe to firm up the chocolate mixture. Or the arrowroot was added at the wrong time- the directions on the arrowroot package state to take off heat right after adding. Maybe wishing and heating for 2 more minutes ruined it?
Elana says
Marleen, this is exactly what happens when semi sweet chocolate is used in place of the dark chocolate called for in the recipe :-)
Anonymous says
Hi! I’d like to make this to bring to Passover. I just want to confirm that you don’t chill the canned coconut milk ahead of time. Also, how long can it be left out before serving? Should I put it in the host’s fridge until serving?
Thank you for all of your recipes!
Elana says
Hi there, no need to chill the coconut milk. I serve this pie straight out of the fridge and store it that way too. Chag Samaech!
Nicole Robbins says
This is absolutely delicious
Elana says
Nicole, so glad to hear you are enjoying this recipe!
Nancy says
I am trying to bake grain and soy free. That means no chocolate outside raw cacao powder. Any ideas on making all the delicious chocolate items that call for chocolate chunks? Thanks
Rachel says
What about enjoy life chocolate chips? They are both soy and grain free.
Nancy says
made this pie this morning and its 5:30pm and its like pudding. what did I do wrong. followed the directions to a T
Heather says
Just curious, is it just the fatty part from the canned coconut milk, or the whole can?
c says
it tasted wonderful. made a strawberry pie, it did fall apart. But the taste made up for the lack of pie perfect presentation!
Amy says
Important note: if you have to substitute cornstarch for the arrowroot powder, reserve a little coconut milk (cold or room temp) to mix it into *before* adding to the hot coconut milk. Otherwise, it will glob together and not thicken the mixture.
GREAT recipe!!!