This Paleo Chocolate Pie is a family favorite. The boys like to top it with homemade Whipped Cream. It is absolutely fantastic served that way! If you want to keep the recipe dairy-free, top it with my Coconut Whipped Cream. I hope you enjoy this Paleo Chocolate Pie as much as we do!
- 1⅔ cups chocolate chips
- 6 large eggs, separated
- 1 tablespoon honey
- ¼ teaspoon celtic sea salt
- In a small pot, melt chocolate over very low heat; remove from heat
- In a medium bowl, beat egg yolks with honey for 1 minute with a hand blender
- In a large bowl, beat egg whites with a handheld blender until stiff peaks form
- Stir egg yolk mixture into pot of warm chocolate
- Mix chocolate and yolks until combined; mixture will be slightly thickened, shiny and beautiful
- Stir salt into chocolate mixture
- Fold egg whites into chocolate mixture
- Transfer into cooked and cooled Pie Crust (page 79 The Gluten-Free Almond Flour Cookbook)
- Refrigerate for 3 hours
- Serve
This quick and easy Paleo Chocolate Pie recipe is made with 4 ingredients. The recipe is based on one from Silvana Nardone’s book, Cooking for Isaiah. I met Silvana at Blogher Food in 2010. During the conference, we learned that in terms of our children, we have much in common. Silvana is the former editor-in-chief at Rachael Ray Everyday. She began cooking gluten-free after her son, Isiah, now 13 and very into basketball, was diagnosed as gluten intolerant. I too began my adventures into gluten-free cooking when my son Jacob (now 12 ½, and very into baseball) was diagnosed with celiac disease.
My son has been on a strict gluten-free diet since he was diagnosed with celiac disease in 2001. He’s a huge fan of this gluten-free Paleo Chocolate Pie recipe, and so are his friends. And they have no food restrictions whatsoever!
Melissa D says
When I added the yolk mixture it got super thick! Like a paste! There’s NO WAY I can fold egg whites into this! What do I do now? What did I do wrong?
Elana Amsterdam says
Hi Melissa,
Sounds like you may have overheated your chocolate and that it likely “seized” up. Unfortunately, once chocolate has seized and gotten stiff there is now way to repair it that I know of.
Elana
BJ Appelgren says
Since i put this in a pie crust that said, “and bake according to pie instructions” I got stuck because the mousse isn’t cooked. Had to find another source. Just thought you’d want to know. I will be experimenting this morning and see if it worked out.
nlp course says
Looks tasty, thanks for sharing this. I’m sure a lot of your readers would love to try this.
jules says
Can I have the recipe for the crust?
Becca says
I made this for Mother’s Day for my mom (without the crust) and she was in heaven. I was too! Absolutely delicious and so incredibly easy! Thanks.
Art says
Chocolate Mousse Clouds? That sounds like what Heaven should be made of!
Stacy Cimino says
OMG it is the mousse cloud pie that I will dream of tonight. I would love to win this giveaway – I will be ordering the cup cake book tomorrow!!!
danae javier says
i love you chocolate cake recipe from your book, i actually made it tonight!!! yummy!
Moreen G says
Already a fan. Love the chocolate giveaway idea!
Beverly Elrod says
choco chip cookies are the best
amy schactman says
wow, a chocolate dream come true. What a life………
Elizabeth J Gerstle says
For those of us that pure chocoholics this is a dream come true!!! Thank you for sharing!!! xoxox
Stacy says
Oh Yum! Chocolate is one of the four main food groups – so glad that you are giving recipes to be able to use it :-)
Trish Lopez says
I love your site and most of your recipes, but after doing a little research on agave nectar I’m surprised that you use it so much. I’ve read that agave nectar naturally contains even more synthetic fructose than high fructose corn syrup. Since our bodies are unable to use this fructose isomer for energy it is transformed into triglycerides (fat). It also contains saponins, steroid derivatives known to cause diarrhea and vomiting. They have also been known to cause miscarriages. Your thoughts?
elana says
Trish,
Thanks for your comment. I actually wrote a post on this topic more than a year ago. Here’s the link in case you are interested: http://www.elanaspantry.com/is-agave-good-or-bad/.
Thanks,
Elana
Amy says
If you don’t have time to make the crust, could you pour the mousse into ramekins and serve as is?
Holly says
I made this and it is so quick and easy and YUMMY!
Alta says
This looks rich and so good! I love your version.
Calla says
This was greatly loved by all my family on Easter Sunday… Thank you
Stephanie says
YUM! I skipped the agave, as I’m guessing my Kosher for Passover chocolate chips had more sugar than your Dagoba ones. Other than that, followed precisely the filling. We eat dairy in our house, but the absence of cream in the recipe just gave me a good excuse to make whipped cream for the topping :)
The kids LOVED it, and my husband licked the bowl clean but later found it too dark. (More for US!)
Happy Pesach
Ruth J Hirsch says
Dear Elana,
Yasher Koach– from strength to strength.
Thank you for your on-going good work, and generosity.
Love reading your writings on food + family.
May this book bring you lots of pleasure, whatever you most would want.
All best,
Ruth
Kirbi says
I just got my Amazon email confirmation that my copy has been SHIPPED! EEK! :) Congrats to your new ‘bundle of joy’…you will have many, many loving relatives all over America babysitting it as soon as it’s here! :)
Kirbi
Chelle Stafford says
Oh Wow! Elana, you’re a SuperHero! I NEEDED a chocolaty treat, and this hit it! The yolk/agave/salt mixture was so good I was afraid to diminish it by adding the egg whites, but that finished mousse was sooooo amazing! Decadent!! I’m on a figure competition diet, so my treats are few and far between, and this was PERFECT! And… just to ice my cake of happiness, I can serve this to my sister-in-law who’s celiac, my father-in-law and niece who are diabetic, and to anyone else who loves chocolate!!! Out of curiosity, I ran the recipe through NutritionData.com and here’s what I got (I made the recipe without a crust, and used a 12 inch pie plate, divided into 16 servings):
102 calories
Protein: 3 g
Carb: 5 g
Fat: 7 g
Sugars: 3 g
Fiber: 2 g
Sodium: 57 mg
Erica dinner says
The egg yolk and chocolate mixture was heavy so I stirred in some of the egg whites first and then folden in the rest but it was still to heavy. Did not want to toss it and waste alot of good chocolate so I decided to just blend it all up. Great taste but not a fluffy mousse like I intended it to be.
sue says
Looks amazing – can’t wait to make,
What do you do about raw egg concerns, though?
Jen @ keepitsimplefoods says
Wow, this sounds amazing and actually pretty easy! Thanks for sharing!
Michele says
I’ve used this crust for a similar recipe. I filled it with “No Moo Mousse” from cooktj.com. It’s a very simple filling, just chocolate and coconut milk. Yum!
Sarah says
Wow! I can’t believe that is all that goes into this pie. It looks so good! Think I will make this for Easter.
Thanks!
Jessy says
Wow, no flour whatsoever? And it sounds so simple! Thanks for sharing. :)
Jen says
Sounds delicious and looks beautiful.
I admit though, I still dont fully understand the term “fold” when describing how to combine egg whites with the yolk mixture. Can you please give me a blow by blow description of what you do, at what speed, and with which utensils?
Sadly, since Candida is the issue that inspires my gluten-free diet, it also requires that I am sugar-free and dairy-free. *sigh* I will make this for my husbnd and daughter, and watch them enjoy every bite!
Thank you,
Jen
Trinka says
Are you allowed stevia for a sugar sub on the Candida diet? I don’t see why you couldn’t make the pie with stevia and enjoy it as well.
Elizabeth Rangel says
This is amazing!!! Hats off to you and your artwork. I made torta de Pascualina for the first time and I was so proud of myself. I had my own spin on it. This reminds me of my cooking endeavors. WoW!! Impressed with you work and the photography.
Buen Provecho, Elana!!!
Hannah Marcotti says
I’m in love! Thanks Elana.
Megan says
Looks heavenly! I love how simple it is.
McKinzey says
This looks heavenly beyond heavenly! Are you going to BlogHer Food again this year?
Frannie Annie says
Was the instructions left out about cooking it? I’m uneasy about 6 raw eggs.