If you’ve been craving Chocolate Cream pie but can’t handle dairy or eggs..I’ve got you! You won’t be missing either with this delicously creamy chocolate pie! I think I see more allergen friendly recipes in this blogs future!
Before sharing this recipe: The hands on part is minimal, but it does take several hours to fully set, so plan accordingly!
We had a smallish gathering for Thanksgiving this year & (as usual!) I got healthy dessert responsibilities!!
My entire family has been friends with my one of my brother in laws family since before I was even born…..& it was his chocoholic sisters request. She doesn’t really do dairy or grains & my sister can’t do dairy or eggs…so..challenge accepted!
I give to you….Chocolate Cream Pie that’s Dairy, Egg, Grain, Gluten, & Sugar Free! It may seem like there’s nothing left to create a pie without having any of those options, but trust me…there is! My whipped cream & milk chocolate loving little sister LOVED it.
I was quite surprised with how well it turned out since it was an experiment, so I immediately had to go make it 2 days later to ensure I had everything written down correctly as I got requests for the recipe. Such a hardship, I know…I had it for breakfast and afternoon snack this week. 🙂
I’ve had requests to share what ingredients I use, so I’ll just highlight a few….I plan on doing a master post of my ingredients for future reference.
I buy 99% of my grocery items from my local health food store, Golden Harvest Market, so available brands may vary, but at least you’ll know the gist of the ingredients.
Coconut milk: I use the Field Day brand for Full Fat & Light (or whatever happens to be on sale!) . You may be able to find Goya or Thai Kitchen which are both comparable.
Coconut Cream: I used the Thai Kitchen brand. Do not confuse it with CREAM OF COCONUT which is full of sugar!
Sugar Free Dark Chocolate Chips: I used the Lily’s Dark Chocolate Chips, as they are completely dairy free. Feel free to use another brand, such as Bake Believe or THM’s own chocolate chips. I have not made this recipe using another brand so I cannot vouch for how they melt. NOTE: 9 oz. chocolate chips is the equivalent of 1 1/2 cups.
85% or darker chocolate (finely chopped) may be used, but you may need to increase sweetener as desired!
Sweeteners: My favorite sweetener is THM’s own Xylitol Free Gentle Sweet. It does not (to me!) have a strong aftertaste and the majority of people that are not sugar free do enjoy the baked items I’ve made with it. Xylitol is a HUGE no-no in my house since there are 2 EXTREMELY nosy dogs that live here & some of my family members can’t handle xylitol.
Swerve Confectioners Style is my go to for sweetening cream since its already ground and therefore it doesn’t have to be whipped until dissolved, which lessens the chance of overwhipping your cream.
Chocolate Cream Pie (DF, GF, & EGG FREE) {THM:S}
Ingredients
CRUST
- 2 cups almond flour
- 3 Tablespoons Gentle Sweet or equivalent of other on plan sweetener
- ⅛ teaspoon salt
- 3 Tablespoons cocoa powder
- ¼ cup coconut oil, melted
FILLING
- 2 teaspoons gelatin
- 2 Tablespoons cashew milk or other nondairy milk
- 1-13.66 oz. can full fat coconut milk (see notes on how to use light coconut milk)
- ¼ cup gentle sweet
- ¼ teaspoon salt
- 1-9 oz. bag sugar free dark chocolate chips, or other on plan chocolate
- 1 teaspoon pure vanilla extract
TOPPING
- 2-13.66 oz. cans full fat coconut milk, chilled
- 1½ Tablespoons Swerve confectioners style sugar, or other on plan sweetener, powdered
- ½ teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°
CRUST
- Combine all crust ingredients except for coconut oil & whisk together using a fork or whisk until no lumps remain.
- Add melted coconut oil to mixture & mix together with fork until completely blended. Press firmly onto sides and bottom of a 9-inch pie pan. (Using a measuring cup or tamper to press it down work well.)
- Bake for 12 minutes. Set aside to cool.
FILLING
- Sprinkle gelatin over cashew milk in small bowl & let soften for several minutes.
- Heat coconut milk, gentle sweet, & salt together in pan over medium low heat until hot, but not boiling, stirring once or twice to ensure all sweetener granules are dissolved.
- Add softened gelatin to coconut milk mixture and whisk together to dissolve all gelatin.
- Place chocolate chips in a bowl and pour hot coconut milk mixture over chocolate chips.
- Let mixture sit for 2 minutes. Whisk until smooth & stir in vanilla.
- Cover bowl and refrigerate until mixture is set, 4 hours or overnight.
- Once mixture is chilled, remove from refrigerator & using handheld mixer, beat on high (I use a small kitchen-aid hand mixer and high is 5 on it.) for about 3 minutes, or until mixture is creamy and slightly lightened in color.
- Scrape into prepared pie crust & smooth top.
- Press a sheet of plastic wrap over the top of filling & refrigerate until set, about 2-3 hours
- Once set, top with whipped coconut cream
TOPPING:
- Open cans of chilled coconut milk & scoop out ONLY the SOLID CREAM into a bowl. (The thin, watery part can be used in other recipes, like lentil soup or smoothies!)
- Add sweetener & vanilla extract to coconut cream & whisk together using hand mixer on high speed for about 3-4 minutes, until sweetener is dissolved. It will stiffen, but not to the point of regular whipped cream.
- Spread cream over top of pie or pipe it on decoratively using a large frosting tip.
- Garnish with shaved chocolate or a chocolate glaze, if desired. (Any recipe would work for it, but the glaze from the Peanut Butter Cookie Muffins comes to mind.)
