The pie has a ganache type consistency and is super rich, dark, and creamy. It is made with 100% compliant Whole30 ingredients, but it is NOT Whole30 approved- it is most definitely a dessert! Still, I feel good about indulging every now and then with a dessert I know isn't loaded with crap.
I hope you enjoy!
Raw Chocolate Ganache Pie
adapted from Kelly Brozyna's Chocolate Pie + Raw Graham Cracker Crust on Nomnonpaleo.com
Printer Friendly Version
adapted from Kelly Brozyna's Chocolate Pie + Raw Graham Cracker Crust on Nomnonpaleo.com
Printer Friendly Version
Crust
1 cup pecans
1/4 cup (about 4) pitted Medjool dates
1 Tbsp coconut oil, melted
1 tsp ground cinnamon
Pinch of sea salt
Filling
1 cup coconut cream (the solid cream part from a can of full fat coconut milk)1/2 cup (about 8) pitted Medjool dates
3 oz 100% cacao chocolate bar, melted
1/4 cup melted coconut oil
2 tsp vanilla extract
In a food processor, grind the crust ingredients until very fine and mixture sticks together.
Press into a pie dish or springform pan (I have made it in both) and set aside.
Heat coconut cream slightly by warming in microwave for 30 seconds. Add filling ingredients into rinsed food processor or blender (I use my Blendtec twister jar for the filling) and puree for 1 minute or until mixture is smooth. With my twister jar I put it on a soup cycle.
Pour filling over crust and chill in fridge until set (about 1 hour).
Top with berries, whipped coconut cream, or ground nuts.
Enjoy!
1 cup pecans
1/4 cup (about 4) pitted Medjool dates
1 Tbsp coconut oil, melted
1 tsp ground cinnamon
Pinch of sea salt
Filling
1 cup coconut cream (the solid cream part from a can of full fat coconut milk)1/2 cup (about 8) pitted Medjool dates
3 oz 100% cacao chocolate bar, melted
1/4 cup melted coconut oil
2 tsp vanilla extract
In a food processor, grind the crust ingredients until very fine and mixture sticks together.
Press into a pie dish or springform pan (I have made it in both) and set aside.
Heat coconut cream slightly by warming in microwave for 30 seconds. Add filling ingredients into rinsed food processor or blender (I use my Blendtec twister jar for the filling) and puree for 1 minute or until mixture is smooth. With my twister jar I put it on a soup cycle.
Pour filling over crust and chill in fridge until set (about 1 hour).
Top with berries, whipped coconut cream, or ground nuts.
Enjoy!
Variations:
Raspberry Chocolate: Leave out cinnamon in crust. Replace one of the teaspoons of vanilla extract with raspberry extract in the filling. Top with fresh raspberries and whipped coconut cream.
Mint Chocolate: Leave out cinnamon in crust. Add 3 drops peppermint essential oil to the filling. Top with peppermint whipped coconut cream and chocolate shavings. 
