One Thanksgiving I was sailing along with everything prepared and about an hour to spare. Or so I thought! I remembered I had forgotten to make a dessert! I needed a quick and easy solution and I needed it now! And so, the Almond Flour Chocolate Pie, or as I call it, the “So Rich You Could Die Chocolate Pie,” was born.
Created from a basic ganache recipe with an oh so fabulous almond flour crust, this pie is sure to make your mouth water and your knees weak. And the delicious pie crust is the perfect match for my Pumpkin Pie or Raw Chia Pecan Pie recipes. By the way I didn’t make up the name, my dinner guests did! Enjoy!
Ingredients: (Almond Flour Pie Crust):
1 1/2 cups Honeyville Blanched Almond Flour
1/4 cup Butter, softened
2 tsp Honey
1 tsp Vanilla Extract
½ tsp Cinnamon
½ tsp Cardamon
Directions:
Place all crust ingredients into the food processor and blend, Combine dough into a ball and roll out between 2 wax paper sheets. The dough will keep for 2 days in the refrigerator.
Before cooking, place crust into 8-inch spring-form pan and cover the bottom of the pan.
(Pie Filling):
12 oz Valrhona Chocolate, finely chopped or 12 oz Semisweet Chocolate Chips
1 cup Heavy Whipping Cream
1/2 cup Coconut Milk (carton or can) or Rice Dream
1 tsp Vanilla Extract
1/2 tsp Cinnamon
1/2 tsp Cardamom
Directions:
Combine chocolate, whipping cream and coconut milk or rice dream and spices in a medium bowl and microwave for one minute. Stir to blend and then microwave for another minute. Stir until smooth and then add in vanilla and stir again until well mixed. Pour chocolate filling into pie shell and chill in refrigerator for 2 hours, until firm to touch. Serve with fresh whipped cream or dessert topping of choice
Happy Eatings!
Lyn-Genet, Executive Director of Nutrition
lyngenet.com
