Chocolate Pie with Graham Cracker Crust (Paleo, Vegan, Gluten Free, Raw)
Looking for a delicious grain-free, gluten-free, paleo, and vegan Chocolate Pie with a Raw Graham Cracker Crust? Kelly Brozyna's recipe is absolutely perfect for chocolate lovers and it's a cinch to throw together!
Servings: 8 servings
Ingredients
Crust Ingredients
- 1 cup walnut halves and pieces
- ¼ cup soft, pitted Medjool dates ¼ cup = ~4 large dates
- 1 teaspoon ground cinnamon
- Pinch of sea salt
Filling Ingredients
- 1 cup coconut cream
- ½ cup soft, pitted Medjool dates ½ cup = ~8 large dates
- 3 ounces dark chocolate melted
- ¼ cup melted coconut oil
- 2 teaspoons vanilla extract
Instructions
- To make the crust, in a food processor with an “S” blade, purée the walnuts, dates, cinnamon, and salt for about 20 seconds or until very fine.
- Transfer the crust mixture to a glass pie dish*, and press it across the bottom and halfway up the sides. (*I actually divided mine into two 4.5 inch mini spring-form pans.)
- Rinse the food processor.
- In a small saucepan*, heat the coconut cream just slightly. (*Being lazy, I microwaved it for 45 seconds in a glass measuring cup.)
- Add the heated coconut cream, dates, chocolate, coconut oil, and vanilla extract to the food processor, and purée for 1 minute or until the filling is dark and completely smooth.
- Pour the filling over the crust and chill to set.
- When you’re ready to serve the pie, top it with whipped coconut cream.
- Store any uneaten pie in the refrigerator for up to 4 days. (As if you’d actually have any left!)
Notes
For the filling, use unseated canned coconut cream or the chilled fat at the top of a can of separated full-fat coconut milk. To get it to separate, refrigerate a couple of cans overnight.
Nutrition
Calories: 349kcal | Carbohydrates: 20g | Protein: 4g | Fat: 31g | Fiber: 4g | Sugar: 13g