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.
Silky Chocolate Pie
- 2 cups raw cashews, soaked
- 1 can coconut milk [affiliate link] (13-1/2 ounces)
- 1/2 teaspoon salt
- 6 Tablespoons cocoa powder (I used Rapunzel Cocoa Powder from Tropical Traditions*)
- 2 teaspoons vanilla [affiliate link]
- 1/2 cup raw honey [affiliate link] (I used Tropical Traditions Certified Organic Raw Honey* **)
- 1/2 cup coconut oil [affiliate link], expeller pressed* (you may use regular coconut oil if you wish)
- 3 ounces Baker's chocolate
- Cacao nibs, optional (garnish)
- 1 Chocolate Pie Crust (recipe below)
- Soak the cashews in filtered water 4-6 hours. Drain.
- Melt Baker's chocolate and coconut oil over a double boiler until melted. Allow to cool to room temperature.
- 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.
- 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.
- Pour into prepared chocolate pie shell.
- Refrigerate several hours until firm. Overnight is best, if possible.
- 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
- Whisk almond flour, cocoa powder and salt in one bowl until mixed thoroughly.
- Whip solid coconut oil and honey together.
- Mix coconut and honey into the dry ingredients using a fork or pastry blender until mixture looks crumbly.
- Add 2 teaspoons of ice water gently lifting the dry ingredients and folding over until slightly moistened. The mixture should look crumbly.
- Take about 1/2 of the mixture and pat into the bottom of the pie shell.
- Drop handfuls along the edges and press up into the sides.
This post was shared at Fat Tuesday.
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!
*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.
- 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
- Soak the cashews in filtered water 4-6 hours. Drain.
- Melt Baker's chocolate and coconut oil over a double boiler until melted. Allow to cool to room temperature.
- 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.
- While blender is running and mixture is swirling, drizzle the melted Baker's chocolate and coconut oil in and blend until thoroughly mixed.
- Pour into prepared chocolate pie shell.
- Refrigerate several hours until firm. Overnight is best, if possible.
- This pie freezes well and is even good frozen solid.
- Pie Crust Instructions:
- Whisk almond flour, cocoa powder and salt in one bowl until mixed thoroughly.
- Whip solid coconut oil and honey together.
- Mix coconut and honey into the dry ingredients using a fork or pastry blender until mixture looks crumbly.
- Add 2 teaspoons of ice water gently lifting the dry ingredients and folding over until slightly moistened. The mixture should look crumbly.
- Take about ½ of the mixture and pat into the bottom of the pie shell.
- Drop handfuls along the edges and press up into the sides.
