Monday, April 23, 2012

Cranberry Chocolate Pie

Rich and tart. Wow.

But amazing if I do say so myself. I would tweak this the next time I make to add some more diversity in flavor but overall it was a nice treat and kind-of guilt-free ;)

I must be getting lazy because I can't take credit for this recipe either, it is adapted from the version on Paleo Diet Lifestyle.

Cranberry Chocolate Pie:


2 cups almond flour (I used unblanched but blanched would also work)
Dash of sea salt
1 egg (organic, cage-free)
2 tbls melted coconut oil (30 seconds in the microwave)


8-10oz of dairy/soy free chocolate chips
1/2 cup almond milk (can you use any alternative)
1 bag of frozen cranberries (or 18oz) 

Blend all of the ingredients for the crust in a medium size bowl - add in the ingredients as it appears in the list above, topping off with the coconut oil. It will start to form a wet dough-like consistency. If it's crumbly that is OK but if it's dry try adding a little more oil or some water- just a little...

Form the crust in a well oiled (coconut oil) glass pie dish. It should be a bout 1/8th or so thick all throughout. Bake at 375 degrees for about 20 minutes or until the edges become brown.

Allow to cool for about 30 minutes.

Once the crust is cooled, prepare the chocolate filling:

Bring 1/2 cup almond milk to a simmer and add in the chocolate chips, take off the heat and stir stir stir until all the chips are melted.

Pour the chocolate in the pie crust.

Place the chocolate filled pie in the fridge for a minimum of two hours.

Meanwhile, spread the frozen cranberries on a baking sheet and 'bake' for about 7 minutes on 375 degrees. You'll see that some of them have popped and they should be soft.

Place the cranberries in a small bowl and set in the fridge.

After the chocolate has set for about two hours, pour the cranberries on top.

OK -that's it! Stay tuned for another version. I'm thinking adding a vanilla concoction to the cranberries to balance out the flavors.

I suggest keeping in the fridge and then remove about an hour before it's ready to serve and then keep the remainder in the fridge.

Enjoy (after a nice hike in the sunshine ;))

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