When it comes to celebrating birthdays and special occasions, it can often be difficult to find a recipe that everyone will be pleased with. Let alone trying to find one that is wheat, dairy and sugar free! Oh and tasty!
This pie definitely fills that criteria and is the perfect way to enjoy celebrations without feeling guilty by subjecting your body to those not-so-healthy ingredients. As I believe everyday is a special occasion, I decided to make it today!
Cacao (pronounced ka-cow) is the raw, unprocessed form of chocolate that has been hailed a superfood. This is due to the antioxidants, and essential vitamins and minerals it contains including magnesium, calcium, zinc and iron. It is available from most health food stores.
Even though this pie is not cooked, I still greased and lined the pan to ensure it didn’t stick to the bottom and ruin all my hard work.
This is what the nut crust should look like once processed together. Crumbly enough that bits of almond can be seen, yet soft enough to be pressed into the springform pan.
Press the nut base all the way up the sides of the pan and make sure it is not too thick on the bottom as it is quite decadent.
Have a little taste test before you remove the pie filling from the food processor to ensure it is very light and melts in your mouth (a hard task but someone has to do it!)
The pie can be stored in a sealed container in the freeze for up to 2 weeks (cut into slices before freezing). It can also be stored in the fridge in a sealed container for up to 4 days.
Raw Chocolate Berry Pie
(ADAPTED FROM THE EARTH DIET)
- 1 cup cacao powder
- 2 cups of almonds
- 1/2 cup of raw honey*
- 3 TBSP of coconut oil
- 1 tsp vanilla bean paste*
- 3 TBSP cacao powder
- 1 1/2 cups walnuts
- 1/2 cup water
- 2 TBSP cup of raw honey*
- 1/2 cup coconut oil
- 1/2 teaspoon salt
- 1 teaspoon vanilla bean paste*
- 1 cup mixed berries
- Desiccated coconut for sprinkling on top
*See notes below
- Mix all crust ingredients in a food processor. Process until just combined.
- Press into a greased and lined springform pan.
- Mix all filling ingredients in a food processor. Process until a mousse-like consistency.
- Place into the springform pan on top of the crust and smooth out with the back of a wet spoon.
- Place mixed berries and desiccated coconut on top.
- Set in the fridge for an hour, slice and serve!
- Note: You can substitute the raw honey for the same quantity of 100% pure maple syrup (it won’t be raw though) or fresh dates
- Note: You can substitute the vanilla bean paste for vanilla extract. Try to stay away from vanilla essence as it’s commercially manufactured by chemicals whilst vanilla extract is made from real vanilla pods.
As this pie is quite rich and decadent you won’t need large slices to satisfy your chocolate craving.
I hope you all enjoy making (and eating) this pie. I would love to know how yours turns out and what occasion you made it for!