Wednesday, December 17, 2014

Pumpkin Chocolate Pie {Gluten free & Dairy free}


Chocolate Crust directions:

1 cup almond flour
1/4 cup unsweetened cocoa or cacao powder
2 TBS coconut oil or unsalted butter
1 egg or egg replacement 
(EnerG egg replacer or mix 1 TBS chia seeds or ground chia seeds with 3 TBS water, let sit for about 5 minutes until it gels up, flaxseed and water works ok too) 

2 TBS milk of your choice (I use unsweeted almond or coconut milk)
1/2 cup dark chocolate (I use "enjoy life" dark chocolate chips- nut free, soy free, gluten free, dairy free)

Preheat oven to 325 degrees. Spray 9 inch pie pan or tart dish. Mix almond flour and cocoa in a bowl. Add the coconut oil/butter and work it into the mixture with a fork until there are no more clumps. Add the egg (or egg replacement prepared) and mix everything together well. Then press this mixture evenly onto the bottom only of the pan. Pierce all over with a fork and Bake on a cookie sheet for 12-15 minutes. Cool on a rack.

While it is cooling, slowly melt the chocolate and 2 TBS milk in a sauce pan on the stove. Stir constantly until creamy and smooth. Then, spread melted chocolate over the prepared crust across the bottom. Put into the freezer for 10-15 minutes while preparing the filling.

For the Filling:

1 can pumpkin (15 oz)
2/3-3/4 cup coconut sugar or maple sugar (more or less depending on the sweetness you prefer)
2 tsp pumpkin spice
2 TBS arrowroot, tapioca flour or gluten free cornstarch
1/2 tsp baking soda
1/8 tsp sea salt
1/4 cup canned coconut milk (Native Forest brand is what I use)

*3/4-1 cup dark chocolate chips ("Enjoy Life" brand) to make the drizzle for the top. 

Measure and mix (by hand or standard mixer) the filling ingredients: Pumpkin, coconut sugar, pumpkin spice, arrowroot, baking soda, sea salt and coconut milk. Mix well and then pour over the top of the chocolate bottomed crust, smooth and bake for 50 minutes on cookie sheet. (325 degrees). Allow to cool. 

*If you'd like the drizzle on top- Slowly melt the chocolate and 2-5 TBS almond or coconut milk, stirring constantly until melted and thin enough to drizzle all over. 

Refrigerate pie atleast 1 hour before serving. 

So yummy! 













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