Let’s get real here. The holidays are upon us. Thanksgiving, Christmas, they’re coming and they’re bringing ALL THE SUGAR. So many parties. So much food. What are we gonna do? Have a “cheat”?? NO, we’re not!
I know you still wanna enjoy some delicious treats around the holidays, but you *don’t* wanna regret it afterward.
To me, the conventional desserts filled with So. Much. SUGAR are just not worth it anymore. Been there, done that. My stomach will be hurting for days if I eat a bunch of white sugar. Ughhh. I hate it.
If you’ve committed to a healthier lifestyle or a low-carb diet, you don’t have to give in just because you’re tempted. There’s a way out! And I’ve got a solution.
Instead of planning on “cheating” and living with the misery and discomfort (and disappointment in myself), or simply foregoing dessert altogether (noooo, I can’t) I’m making my OWN fully compliant (and much healthier) treats. Problem solved.
Pie for me, pie for you, pie for all.
I TOTALLY get it. If it’s Thanksgiving dinner and you’re in charge of bringing a pie, you want it to be GOOD. Impressive even. Same for me.
Don’t fret. We’ve got a winner here.
I’ve tested this pie on my (sugar/gluten/dairy-eating) kids and hubs with rave reviews, so I’m betting it will be a hit with your family, too.
It tastes just as good as a sugar-laden pie, so they probably wouldn’t even know the difference.
No one has to know it’s gluten-free, dairy-free, sugar-free unless they need to 😉 Shhhhh it’s our little secret. Hahahha.
EASY AS PIE
Gluten-free baking is *not* for the faint of heart. Especially when it’s ALSO grain-free, egg-free and sugar-free on top of that! It’s quite a challenge, friends.
So I want to make this as EASY as possible for ya. My gluten-free crust has:
- no cutting in butter
- no chilling the dough
- no waiting
- no rolling
- no skills needed!
It’s so simple!! Just mix together the ingredients and press into a pie plate.
And the result? A strikingly similar crust to the “real deal”.. it’s buttery, crisp, a little savory, and is the perfect compliment to the sweet chocolate filling.
A Dairy-Free Chocolate Dream
How do you make chocolate cream without any dairy or eggs? My favorite solution is COCONUT CREAM.
If you’ve never used it, it’s found in a can of coconut milk. Chill the can 24-48 hrs and the cream rises to the top. It doesn’t taste coconutty to me, but then again I do LOVE coconut.
If you’re ok with dairy, by all means, just use heavy whipping cream. They’re interchangeable here.
I amped up the richness here by adding in a good bit of creamy ALMOND BUTTER. Mmmm. It has a neutral flavor that perfectly blends into the chocolate, and really makes the chocolate nice and thick.
YOU DESERVE HEALTH
SO, don’t be that girl that gives into eating JUNK just because it’s staring you down. Stand strong. Weight-loss goals, a commitment to a better lifestyle, a commitment to your health and a promise to YOURSELF. I’m about to preach up in here. Gettin’ fired up! lol Listen, sister. Those momentary pleasures of eating the garbage are NOT WORTH IT.
Resist the temptation, but also don’t deprive yourself of enjoying some delicious treats.
Make your own pie that’s MUCH healthier than the SAD pies everyone else is eating. And join me in eating pie that doesn’t destroy your health and well being. Let’s eat pretty pies with no regrets 😀
Cheat-Free Chocolate Pie (Low-Carb, Gluten & Dairy-Free)
- 1 1/2 cups almond flour
- 2 Tbs avocado oil
- 2 Tbs ground flaxseed + 1/4 cup water
- 2 Tbs granulated monk fruit or coconut sugar
- 1/8 tsp salt
- 1 1/4 cups coconut cream from a can of coconut milk part coconut water is ok
- 1 3 oz bar dark chocolate sugar-free for keto
- 1/4 cup natural almond butter
- 2 Tbs granulated monk fruit or coconut sugar
- 2 Tbs cacao powder
- 1 tsp vanilla
- Pinch of salt
To make the crust:
- Preheat oven to 375. Grease a pie dish with oil. Set aside.
- In a small bowl, mix flax & water and set aside to thicken. Stir in oil.
- In a large mixing bowl, whisk together almond flour, salt, and monk fruit.
- Pour wet mixture over dry and mix well with a fork until a dough forms. Add a small splash of water if it's too crumbly.
- Press dough evenly into pie dish. Prick all over with a fork to prevent bubbling.
- Bake for about 20 minutes until lightly golden. Allow to cool on a wire rack for 15 minutes before filling.
To make the filling:
- Add all ingredients except chocolate to a mixing bowl and whip with a hand mixer until silky smooth.
- Melt chocolate and gently fold into whipped cream mixture by hand (do not overmix)
- Taste and adjust with a little more cacao, salt or sweetener.
- Spread filling over crust. Cover and chill pie until set (at least 4 hours)
- Garnish with whipped coconut cream (see notes for recipe)