Silky Chocolate Pie
This pie is silky and smooth with a rich deep chocolate flavor.
Recipe type: Dessert
Cuisine: Grain Free, Dairy Free, GAPS Legal
Serves: 16
  • 2 cups raw cashews, soaked
  • 1 can coconut milk (13-1/2 ounces)
  • ½ teaspoon salt
  • 6 Tablespoons cocoa powder
  • 2 teaspoons vanilla
  • ½ cup honey
  • ½ cup coconut oil, expeller pressed
  • 3 ounces Baker's chocolate
  • Cacao nibs, optional (as garnish)
  • 9-1/2" Chocolate Pie Crust Ingredients
  • 1-1/2 cups blanched almond flour
  • 3 Tablespoons cocoa powder
  • ¼ teaspoon salt
  • ¼ cup coconut oil, solid
  • 2 Tablespoons honey
  • ice water
  1. Soak the cashews in filtered water 4-6 hours. Drain.
  2. Melt Baker's chocolate and coconut oil over a double boiler until melted. Allow to cool to room temperature.
  3. Place cashews in the blender. Add coconut milk, vanilla, salt, honey and cocoa powder. Depending on the power of your blender you may need to do 2-3 batches. Blend until completely smooth.
  4. While blender is running and mixture is swirling, drizzle the melted Baker's chocolate and coconut oil in and blend until thoroughly mixed.
  5. Pour into prepared chocolate pie shell.
  6. Refrigerate several hours until firm. Overnight is best, if possible.
  7. This pie freezes well and is even good frozen solid.
  8. Pie Crust Instructions:
  9. Whisk almond flour, cocoa powder and salt in one bowl until mixed thoroughly.
  10. Whip solid coconut oil and honey together.
  11. Mix coconut and honey into the dry ingredients using a fork or pastry blender until mixture looks crumbly.
  12. Add 2 teaspoons of ice water gently lifting the dry ingredients and folding over until slightly moistened. The mixture should look crumbly.
  13. Take about ½ of the mixture and pat into the bottom of the pie shell.
  14. Drop handfuls along the edges and press up into the sides.
Recipe by GAPS Diet Journey at