DIY Thanksgiving Pie: Chocolate

MEAL TYPE: Dessert, Snack

SEASON: Fall

DIETARY RESTRICTION: Dairy-Free, Gluten-Free

MAKES 8 SERVINGS

DIY Thanksgiving Pie: Chocolate

Many of our favorite recipes take a DIY approach—and this beautiful Thanksgiving pie is no exception! Start with a delicious gluten-free almond-oat crust that’s loaded with healthy protein and fiber. From there, make it your own with a choice of filling. Below you’ll find the recipe for our Chocolate Pie. Check out our recipe index for our Apple Pear Cardamom and Pumpkin Spice filling options. With just a touch of natural sweetener, your blood sugar won’t spike, crash, and send you into a food coma. Recipe courtesy of Kirsten McCormick, Nutritionist, Chef, and Founder of Running with Forks.

INGREDIENTS

Crust Ingredients (makes one 9-inch pie)

1 c. oats

1 c. almonds

⅓ c. coconut oil

¼ c. maple syrup

½ tsp. sea salt

1 tsp. cinnamon

¼ tsp nutmeg

½ tsp. cardamom

Filling Ingredients

4 Tbs. coconut oil

1 ½ oz. bittersweet chocolate

1 ½ c. coconut sugar or maple syrup

1 Tbs. cacao powder

½ tsp. sea salt

½ c. coconut milk

2 large eggs, beaten (*for egg substitute, whisk 1 Tbs. ground flax or chia seeds with 3 Tbsp water)

1 tsp. bourbon vanilla bean paste

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INSTRUCTIONS

Preheat oven to 350 degrees.
To make the crust, add almonds to a food processor and pulse until it becomes a coarse meal. Add remaining crust ingredients and pulse together until oats are coarsely ground and mixture is thoroughly combined.
Using your hands, spread and press the crust mixture into a 9-inch tart pan, working the dough up the sides. Set aside.
Combine coconut oil and bittersweet chocolate in the top of double boiler. Fill the bottom with 2 inches of water, insert the top and set on low heat. Stir with silicone spatula until oil and chocolate is melted and combined, being careful not to incorporate air. Remove from heat.
In a large bowl, combine coconut sugar or maple syrup, cacao and sea salt. Slowly whisk in coconut milk, eggs and bourbon vanilla bean paste. Once combined, gently fold in the chocolate and coconut oil mixture.
Pour filling into prepared crust and bake for 30 minutes. Rotate 180 degrees in the oven and bake 15 more minutes or until set and no longer jiggling in center.
Remove from oven and let cool to room temperature on a cooling rack. Refrigerate for 2 hours before slicing and serve at room temperature.

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