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Kelly Brozyna's Paleo Chocolate Pie + Raw Graham Cracker Crust
Looking for a delicious grain-free Paleo 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!
chocolate, gluten-free, paleo, Primal
100 g walnut halves and pieces
about 4 soft, pitted Medjool dates
of sea salt
about 8 soft, pitted Medjool dates
melted coconut oil
To make the crust, in a
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.
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!)
For the filling, use the cream at the top of a can of separated full-fat coconut milk. To get it to separate, refrigerate a couple of cans overnight.
Tried this recipe?