This has become a new staple in my apartment.
Typically, I don’t think it’s recommended for any given dessert to be a staple, persay, but what can you do. This one is. Because it’s PALEO so it’s totally fine for 6 meals a day. Right?
I got the recipe from La Fuji Mama but with just a few tweaks – I was at Kroger shopping for ingredients before the first time I made this and they didn’t have coconut palm sugar so I just used Truvia. It tastes great and I haven’t run out yet so I’m still using that. I really don’t like almond extract so I skipped that. Also, I can’t wait 24 hours for the coconut whipped cream process, so I’ve been topping with fresh raspberries. One day I will muster up the will power to wait and try that because it does look great. Until then, raspberries win.
Paleo Chocolate Silk Pie (adapted from La Fuji Mama)
For the chocolate almond crust:
1 2/3 cup blanched almond flour
1/3 cup cocoa powder
1/3 cup coconut palm sugar (or Truvia)
1 large egg
1 tablespoon coconut oil
For the chocolate silk pie filling:
3 large eggs
1/2 cup raw honey
1 1/2 teaspoons vanilla extract
6 ounces unsweetened chocolate, finely chopped
1 1/4 cups unsweetened coconut milk
Fresh raspberries for garnish (or go to La Fuji Mama for instructions on coconut whipped cream)
1. Preheat the oven to 325 degrees Fahrenheit.
2. Whisk the almond flour, cocoa powder, and Truvia together in a medium bowl. Add the egg and coconut oil to the bowl and mix together until you have a moist, crumbly mixture.
3. Press the dough into a 9-inch pie plate. Bake in the preheated oven for 10 minutes, then let the pie crust cool completely before making the chocolate silk filling (you can expedite this process by putting it in the freezer).
4. When the chocolate almond crust has cooled completely, place the eggs, honey, and vanilla in a blender, followed by the chocolate . Blend until smooth.
5. Heat the coconut milk in a small saucepan over medium-high heat, until it starts to simmer. (Take care not to let it boil.)
6. With the blender running on low speed, pour the hot coconut milk over the ingredients inside and blend until the mixture is smooth and completely incorporated.
7. Pour the chocolate mixture into the cooled chocolate almond crust and refrigerate until solid (a few hours at least, although you can also try the freezer for expediting).
8. Top the chilled pie with raspberries and serve.