Here it is – recipe number 1. I have come up with this from looking into variations of healthy chocolate pies and sugar-free, dairy-free pie base alternatives. This recipe is a collaboration of a few recipes I found online mashed together. A healthy chocolate pie mash-up, if you will. I’m not a huge nut fan, so this recipe has a nut-free base which makes it quite cakey/spongey, but if you’d prefer more of a crunchy base to your pie, you could use a nut version.
Did you ever think you’d hear the words ‘super-food’ and ‘chocolate pies’ in the same sentence? Me neither.
This rich scrumptious pie recipe is the perfect healthy alternative to satisfy your chocolate cravings, free from refined sugar and dairy. The recipe has an imposter ingredient that may surprise you, but it is the key to the lovely thick texture; avocado. I know it sounds a strange combination, but avocado is actually a fruit and works really well in sweet dishes. It is also classed as a ‘super-food’ with a number of health benefits, check them out here.
This recipe makes around 5 small pies, but they are very rich and chocolatey so I found that was enough for one batch. If you want more you can double.
You probably won’t have some of these ingredients in your cupboard, but it’s definitely worth popping into a health food store and stocking up on things like coconut oil (a healthy oil alternative that you can cook with, use in baking, make body scrubs with and even put in your hair as a conditioner).
For the bases:
30 ml coconut oil
1 tbsp honey
2 tbsp coconut flour (a gluten-free flour alternative)
For the filling:
1/4 cup coconut oil
1/2 cup unsweetened 100% cocoa powder (I used Divine Cocoa but Green and Blacks is a good one too)
1/2 cup coconut milk
1/3 cup real maple syrup
1/2 teaspoon vanilla extract
1 ripe avocado (soft)
Bases – Preheat oven to 180 degrees. Grease 5 muffin holes in a muffin tin with some coconut oil. Blend the honey and coconut oil in a food processor. Add the eggs and blend well. Sift in the flour and blend until it becomes thick and doughy. Divide the mixture between the 5 muffin holes. Bake in the oven for 10 minutes until golden. Leave bases to cool completely and then carefully ease them out with a teaspoon and place on a plate – the bases are very crumbly so be gentle!
Filling – Melt the coconut oil in a small saucepan on a low heat and add in the cocoa powder a little at a time, stirring until smooth. Stir in the coconut milk and maple syrup and heat until warm. Remove from the heat and stir in the vanilla extract. You should have a smooth chocolate sauce. Scoop out the avocado and blend in the food processor. Pour the chocolate sauce over the avocado and blend until smooth and mixed well. Pour this mixture into the cooled pie bases and refrigerate for at least 3 hours to set before serving.
Enjoy your super-food delight with a cup of warming chai tea – perfect winter comfort.