Tag Archives: cocoa

Grain-free Dairy-free Silky Chocolate Pie

Recipe: Silky Chocolate Pie

This recipe is my Happy Valentine's Day post to you. 🙂   Since today is a day that I work, I am going to prepare my Valentine's Day meal tomorrow. I thought you would enjoy this recipe. I had my Premier Taste Testers try it yesterday and everyone who tried it loved it and thought it was smooth and silky and rich. This is definitely a recipe that will serve a good number of people, at least 16.

Dr. Natasha has stated that chocolate is approved once digestive problems have stopped. She says we can use cocoa powder [affiliate link]. In this recipe I use Baker's unsweetened chocolate which the ingredients state it is nothing but chocolate. If you wish, you may try substituting 9 tablespoons more of cocoa powder and 3 tablespoons more of coconut oil instead of the 3 ounces of Baker's unsweetened chocolate squares. You will find this recipe in an easy print format below.

Grain-Free Dairy-Free Silky Chocolate Pie

Silky Chocolate Pie

  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. The mixture will become even smoother with the addition of the coconut oil and Baker's chocolate.
  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.

Serves 16

For what it's worth, I use an Oster Beehive blender (this is my Amazon affiliate link) which I bought from Costco for under $60. The model I bought is no longer available, but this one from Amazon is the same in power – 600 watts – and has the all metal drive. I would like to have a Vitamix one day, but for now this blender is working very well for me.

Chocolate Pie Crust

For 9-1/2″ Pie Pan

  • 1-1/2 cups blanched almond flour [affiliate link]
  • 3 Tablespoons cocoa powder
  • 1/4 teaspoon salt
  • 1/4 cup coconut oil, solid
  • 2 Tablespoons honey
  • ice water
  1. Whisk almond flour, cocoa powder and salt in one bowl until mixed thoroughly.
  2. Whip solid coconut oil and honey together.
  3. Mix coconut and honey into the dry ingredients using a fork or pastry blender until mixture looks crumbly.
  4. Add 2 teaspoons of ice water gently lifting the dry ingredients and folding over until slightly moistened. The mixture should look crumbly.
  5.  Take about 1/2 of the mixture and pat into the bottom of the pie shell.
  6. Drop handfuls along the edges and press up into the sides.

This post was shared at Fat Tuesday.

Grain-free Dairy-free Silky Chocolate Pie

Are you looking for more egg-free, dairy-free, grain-free, gluten-free, soy-free, corn-free honey sweetened puddings?

Check out my e-book Everyone Loves Pudding for more recipes like Creamy Pumpkin [affiliate link] Pudding, Chocolate Orange Mousse, Black Cherry Vanilla, Cool Minty Pudding, Smooth Lemon Pudding and more!

Everyone Loves Pudding

Everyone Loves Pudding e-book*If you have never ordered from Tropical Traditions before and order by clicking on any of my Tropical Traditions links, you will receive Tropical Traditions book Virgin Coconut Oil, How It Has Changed People's Lives and How it Can Change Yours! and I will receive a discount coupon for referring you. Thank you for thinking of me!

**Tropical Traditions currently does not carry Rapunzel brand, they are now carrying Equal Exchange Chocolates brand. The link will take you to the current brand carried by Tropical Traditions.

Silky Chocolate Pie
Author: 
Recipe type: Dessert
Cuisine: Grain Free, Dairy Free, GAPS Legal
Serves: 16
 
This pie is silky and smooth with a rich deep chocolate flavor.
Ingredients
  • 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
Instructions
  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.
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Chocolate Medallions with Butter Cream Frosting

Chocolate Medallions Coconut Flour Cookies Dairy-Free

Chocolate Medallions with Butter Cream Frosting

These small cookies pack a wallop of chocolate taste. The Chocolate Medallions in the image above are filled with a GAPS Legal Butter Cream Frosting which contains honey [affiliate link], eggs [affiliate link], vanilla [affiliate link], butter and salt, although these cookies taste amazing all by themselves. The Butter Cream Frosting recipe can be found at Modern Alternative Mama. You will find a printable recipe for the Chocolate Medallions at the bottom of this post.

This recipe is a spinoff of my Chocolate Coconut Cookies Made with a Cookie Press.

Chocolate Medallions Coconut Flour Cookies

Preheat oven to 350°F. Add honey and coconut oil [affiliate link] together in a small pan and heat until warm and melted. Take care to measure coconut flour [affiliate link] exactly, using a knife across the top of your cup measurement like they taught us in home ec in the 8th grade.

Measure all other ingredients into a bowl. Just drop the ingredients one by one in the order listed.

When honey and butter are melted, pour into the bowl. Beat with a mixer until well blended. Allow to set for five minutes to allow coconut flour to absorb and thicken. The dough will be very wet, similar to brownie batter.

Measure even tablespoons and drop onto a cookie sheet greased with coconut oil. These cookies will not increase much in size, if at all since there is no leavening agent, so you can put them pretty close together. Once you have them all measured out, dip your fingers into the coconut oil and tap and pat the cookie dough into a flat round medallion.

Bake for 8 minutes and check. They will lose their shiny appearance and will feel firm to the touch when done. If they are not quite done, you will be able to touch them lightly and leave a dent so let them cook another minute or two.

**If you order by clicking on any of my Tropical Traditions links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.

Coconut Flour Chocolate Cookies Dropped Spoonfuls

Chocolate Coconut Flour Cookies Formed and Pressed into shape

Coconut Flour Chocolate Cookies Out of the Oven

Coconut Flour Chocolate Cookies

This recipe was shared at Fat Tuesday.

4.7 from 3 reviews
Recipe: Chocolate Medallions Coconut Flour Cookies Dairy-Free
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 36
 
The small round chocolate cookies are moist and full of chocolate flavor.
Ingredients
  • ½ cup honey
  • ½ cup Tropical Traditions Gold Label coconut oil
  • ½ cup + 2 Tablespoons Bob's Red Mill Coconut Flour
  • ½ cup cocoa powder
  • 4 eggs
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat oven to 350°F.
  2. Add honey and coconut oil together in a small pan and heat until warm and melted.
  3. Take care to measure coconut flour exactly, using a knife across the top of your cup measurement like they taught us in home ec in the 8th grade. Measure all other ingredients into a bowl.
  4. Just drop the ingredients one by one in the order listed.
  5. When honey and coconut oil are melted, pour into the bowl with the other ingredients.
  6. Beat with a mixer until well blended.
  7. Allow to set for five minutes to allow coconut flour to absorb and thicken. The dough will be very wet, similar to brownie batter.
  8. Measure even tablespoons and drop onto a cookie sheet greased with coconut oil. These cookies will not increase much in size, if at all since there is no leavening agent, so you can put them pretty close together.
  9. Once you have them all measured out, dip your fingers into the coconut oil and tap and pat the cookie dough into a flat round medallion.
  10. Bake for 8 minutes and check. They will lose their shiny appearance and will feel firm to the touch when done. If they are not quite done, you will be able to touch them lightly and leave a dent so let them cook another minute or two.
Notes
It took me about 8 minutes to tap and pat the cookies into shape. You could try cooking them as dropped spoonfuls but you might need to increase the baking time. The Butter Cream Frosting filling shown in the first photo is GAPS legal and the recipe can be found at Modern Alternative Mama's here: http://www.modernalternativemama.com/?p=8061 Nutritional information does not include the Butter Cream Frosting.
Nutrition Information
Serving size: 1 Calories: 59 Fat: 4 Carbohydrates: 6 Fiber: 1 Protein: 1

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If you love desserts like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Baker’s Dozen Volume 4, Chocolate Treats for amazing chocolate desserts and snacks.

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GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.