Chocolate Pie with Tonomi Cassava Flour Crust
Rated 5.0 stars by 1 users
Servings
8 slices
Prep Time
15 minutes
Cook Time
45 minutes
Do you dream of rich, decadent chocolate pie but fear the sugar and gluten crash that follows? Well, fret no more! This recipe is your secret weapon. We're taking the indulgence to a whole new level with acheat-free chocolate pie featuring a surprisingly delightful crust made from Tonomi's Cassava Flour. Yes, you read that right – grain-free, gluten-free, and bursting with flavor!
This incredible pie boasts a luxuriously smooth, dark chocolate filling and a perfectly crisp cassava flour crust that's both Paleo-friendly and keto-approved. It's the perfect dessert to satisfy your sweet tooth without compromising your dietary goals. So, ditch the guilt and get ready to bake a show-stopping chocolate pie that everyone will love!
Author:Tonomi Superfoods
Ingredients
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1 cup Tonomi's Cassava Flour
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1/4 cup coconut oil, melted
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2 tablespoons honey or maple syrup
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1/4 teaspoon sea salt
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1 cup dark chocolate chips (dairy-free, if desired)
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1/4 cup coconut milk
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1 tablespoon coconut oil
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2 tablespoons honey or maple syrup
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1 teaspoon vanilla extract
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1/4 teaspoon sea salt
For the Crust:
For the Chocolate Filling:
Directions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine Tonomi's Cassava Flour, melted coconut oil, honey or maple syrup, and sea salt. Mix until a dough forms.
Press the dough evenly into the bottom and up the sides of a 9-inch pie pan.
Bake the crust for 10-12 minutes or until lightly golden. Remove from the oven and let it cool completely.
In a small saucepan over low heat, combine dark chocolate chips, coconut milk, and coconut oil. Stir continuously until the chocolate is fully melted and smooth.
Remove from heat and mix in honey or maple syrup, vanilla extract, and sea salt until well combined.
Pour the chocolate filling into the cooled cassava flour crust, spreading it out evenly.
Refrigerate the pie for at least 2 hours to allow the filling to set.
Once set, slice and serve your Chocolate Pie. Enjoy this indulgent dessert with a side of fresh berries or a dollop of whipped coconut cream for an extra treat.
Recipe Note
Tips:
For a firmer crust, add an extra tablespoon of Tonomi's Cassava Flour.
To enhance the chocolate flavor, add a teaspoon of instant espresso powder to the filling.
You can experiment with different types of chocolate for the filling, such as milk chocolate or a blend of dark and milk chocolate.
For an extra decadent touch, top your cooled pie with whipped cream, fresh berries, or a sprinkle of chopped nuts.
Store leftovers in the refrigerator for up to 5 days.
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