Last updated on June 4th, 2018
Are you ready to try the most decadent and delicious piece of chocolate pie in the world? This paleo chocolate pie is reminiscent of a classic French silk pie, but it is completely gluten free, dairy free and refined sugar free. Delicious!
Just wanted to let you know this scrumptious chocolate pie recipe is sponsored by Bob’s Red Mill.
A paleo chocolate pie that’ll knock your socks off!
Have you been to The Cheesecake Factory? The cheesecake selection there is overwhelming. What flavor always catches my eye is the French Silk.
I used to order French silk pie when I was younger, and I also remember never being able to finish one piece because it was so heavy and rich. It was my absolute favorite flavor, but I so desperately wish I could finish one piece.
This led me to creating my own rendition at home and incorporating dairy free ingredients instead. The velvety chocolate filling is quite rich and satisfying; however, the lightness and tartness of the raspberries make this pie almost too easy to eat.
I can guarantee finishing a piece or the whole pie in one sitting won’t be an issue.
More like this:
Creamy, dreamy French silk pie filling!
What really makes this pie come to life is the filling. You start by creaming together the coconut sugar with grass-fed butter and boy, does that combination taste heavenly!
Creaming butter and sugar together is actually the start to what really makes a fabulous French silk pie filling.
This is basically an exact copycat of French silk, but without all of the refined sugar and heavy dairy products. Mmm, mmm!
In addition to that, there is coconut cream blended into the decadent and chocolate-y filling. Whenever I make this chocolate mousse filling, Tim is known to grab a spoon and devour any leftovers… without any sort of hesitation! 😉
He truly is my human garbage disposal. Sometimes, I don’t know if I’ll get in more trouble for keeping the treats I make or giving them away. He seems to be disgruntled either way- haha!
Can we just talk about how darn pregnant I am? I’m so relieved to finally be back on track with recipe development though, let me tell ya.
There was a period of about 8 weeks that I could not cook at all. The very sight of vegetables and sweet things made me violently dry heave.
It was hilarious timing that when I finally started feeling better, we put our house on the market and began looking for a new home. I’m trying my best to stay afloat and keep churning out new content, while packing up our home and preparing for the projects we’ll be working on in our new home.
I’m not saying that we’re going to be doing anything TOO crazy or intensive. We are having a baby in July, so the timeline is a bit tight for anything major.
We are basically going to be painting and some work in the kitchen… that’s it! For now. Hehe.
Be sure to try out this fabulous paleo chocolate pie recipe as soon as you possibly can. I’ve already sectioned off portions for my favorite friends and family members to feast on. Muahaha.
This post is sponsored by the lovely folks at Bob’s Red Mill. Thank you for allowing me to continue creating such incredible content by supporting relationships with incredible brands and companies that The Movement Menu enjoys working with! Opinions will always remain 100% my own!
The Best Paleo Chocolate Pie
- Preheat the oven to 350°F (177°C) and adjust the oven rack to the middle position.
- Place the almond flour and sea salt into the food processor. Pulse the two ingredients together for a few moments.
- Add in the melted coconut oil and egg until the mixture forms a ball.
- Press the crust into a pie plate, up around the edges as well.
- Bake the almond flour crust in the oven for 12-15 minutes, or until the edges look golden brown. Pull the crust out of the oven and set aside to cool.
- Heat the chocolate in a microwave on medium power (about 60-120 seconds) or over the stove top on medium-low until melted. Set aside to slightly cool.
- Scoop the coconut cream out of the can of coconut milk. Place it in a medium sized bowl, and beat the coconut cream with an electric mixer on high speed until stiff peaks form (usually 2-3 minutes.) Cover and refrigerate the cream.
- In the bowl of a stand mixer, beat the softened butter on medium speed for just 1 minute.
- Add in the coconut sugar and continue beating until light and fluffy, about 3-5 minutes. Pour in the cooled chocolate to the mixture and beat until well incorporated.
- Add 2 out of 3 of the eggs and beat on medium speed for about 3 minutes. Now, add in the last egg and beat for another 3 minutes until the mixture is smooth. Fold in the vanilla extract.
- Fold the chilled coconut cream into the chocolate filling until no there are no visible white streaks left.
- Pour the filling into the prepared pie crust and smooth the top over with a spatula.
- Refrigerate the pie for at least 2-3 hours, but preferably overnight.
- Decorate the pie with some extra prepared cream or leave as is. Serve and enjoy!
Coconut cream is the cream that has risen to the top of a can of full-fat coconut milk. You will need one can for every cup of coconut cream called for in the recipe. To get this cream, place coconut milk in the refrigerator overnight. I recommend using the brands: Thai Kitchen, Native Forest or Aroy-D.
|Monica Stevens Le|
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.