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Chocolate Decadence Pie

This Chocolate Decadence Pie is soon to be the hit of your holiday parties. It is rich and creamy, with a perfect crust, and is gluten-free, grain-free, and dairy-free!

Chocolate Decadence Pie

I am so beyond excited about this post. This dessert was the absolute hit of our Thanksgiving dessert table. Nobody could believe it was made with good-for-you ingredients and the crust… oh the deliciousness! This pie has all of the rich, creaminess, chocolatey goodness you want!

Chocolate Decadence Pie

Chocolate Decadence Pie

Chocolate Decadence Pie

 

4.3 rating
2 reviews

Chocolate Decadence Pie


Yield 6
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course:

Make Ahead:
Author: Lexi
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Ingredients

Directions

  1. Preheat oven to 350°F.
  2. Combine dry crust ingredients with wet crust ingredients and press into the bottom of a round pie pan, greased.
  3. Bake for 10-15 minutes, or until golden. Remove and set aside.
  4. While baking whisk together the coconut cream, arrowroot, maple sugar sugar and sea salt in a medium saucepan. Bring mixture to a boil over medium heat and whisk for two minutes. When mixture comes to a boil, continue to whisk and cook for 2 minutes. Reduce heat and pour in the chocolate and vanilla.
  5. Stir until the chocolate is completely melted and thick like pudding.
  6. Pour the pudding into the baked pie crust.
  7. Refrigerate for 4 hours.
  8. In your stand mixer, mix the coconut milk with vanilla bean on high until soft peaks begin.
  9. Add in powdered sugar and continue to mix until thick whipped cream forms.
  10. Sprinkle sea salt as garnish and serve with dairy-free whipped cream and fresh berries.

Recipe Notes

  • *Can top with a piece of unbleached parchment paper while cooling in the refrigerator (this prevents the pudding from forming a skin)

Nutrition

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Disclosure: This is a sponsored post with Enjoy Life Foods. All opinions expressed on Lexi’s Clean Kitchen are 100% always, always my own. My sponsors help make this blog possible! 

19comments
December 9, 2015

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19 responses to “Chocolate Decadence Pie”

  1. Chandra says:

    Does it have a strong coconut taste?

  2. I can’t believe this tart is healthified, it looks super indulgent and chocolately! Great recipe!

  3. That does look decadent and totally delicious! Salivating over your photos. Love all the wholesome ingredients in here 🙂

  4. JenniD says:

    any suggestions for a substitute for Tapioca Flour? I’m having a hard time finding it (even searching at whole foods). And arrowroot flour, is that just the same as arrowroot?

    • Lexi says:

      Hi Jenni,

      You can find it in most supermarkets from Bob’s Red Mill! Or online. Arrowroot would be the only sub that could possibly work, but I haven’t tried it with that so I can’t guarantee.

      Good luck! Let us know how it goes 🙂

      Lexi

  5. Mary says:

    Why step 2- “line 8×8 baking dish with parchment”? Am looking forward to trying the recipe!

  6. Sara says:

    I’m confused. You call this “diary-free” but it contains butter. Last I heard, butter is dairy.

  7. Marcy Davidson says:

    This pie is absolutely outstandingly delicious! This is rich, dense, chocolatey, and addictive. Got rave reviews from everyone who could get near it! Thanks Lexi!!

  8. Robin Fann says:

    I love this recipe…. I followed it exactly.. The only thing that the recipe leaves out is that the coconut milk must be cold, and you need to leave the liquid part out to make it whip. I’ve been whipping for a while until I did a little research and realized that was why my coconut milk was not thickening up- oh well. 🙂 otherwise, great!

  9. Morgan says:

    Any thoughts on how to make this ahead of time?

  10. Susan says:

    Is the coconut milk for the filling from a can or carton? If can, do you separate fat from liquid 1st? [3 cups!?]

    • Lexi's Clean Kitchen says:

      Hi Susan, we’ve just updated that post. It is 3 cups of coconut cream, which is the thick (or fat) of the coconut milk. You can either purchase cans specifically labeled as coconut cream, or just scoop off the coconut cream from a few cans of chilled coconut milk.

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