Chocolate Berry Pie (Paleo, AIP)
 
Prep time
Cook time
Total time
 
A delicious chocolate pie topped with berries and with a shortbread type crust. Grain free, dairy free and refined sugar free!
Author:
Recipe type: Dessert
Cuisine: Paleo
Serves: 8-10
RecipeIngredients
For the crust:
  • ½ cup plus 2 tbsp coconut flour
  • ¼ cup arrowroot flour
  • ⅛ th tsp sea salt
  • ½ cup coconut oil (melted)
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 2 tbsp cold water
For the chocolate filling:
  • 1 tbsp plus 1 tsp gelatin
  • ¼ cup water
  • About 2½ cups (or 1 and ½ cans)coconut milk (make sure to shake the cans or pour them in a bowl and mix before measuring)
  • ½ cup plus 2 tbsp maple syrup (or raw honey or a mix of both)
  • ⅛th tsp sea salt
  • ¼ cup raw cacao or carob (use carob for AIP)
  • 1 tsp vanilla extract
  • Mixed berries (fresh or frozen) for topping
RecipeInstructions
For making the crust:
  1. Pre heat oven to 325 F.
  2. In a mixing bowl, add the coconut flour, arrowroot flour and salt. Mix using a fork and then add the coconut oil, maple syrup and the vanilla. Mixture will be runny. Now add the cold water and mix and the mixture will turn thicker and more doughy.
  3. On a 9 inch round pie dish, place a parchment paper on the bottom and spread this crust mixture and press using your hands to cover the dish and part of the edges. Prick with a fork all over and place in the oven to bake for about 14-15 mins or until the edge of the crust turns golden brown. Remove pan from the oven and let cool. Turn oven off.
For making the filling:
  1. In a small bowl sprinkle the gelatin. Now add the water to it and mix using a fork so that all the gelatin is wet with the water. Keep this bowl aside covered.
  2. To a sauce pan, add the coconut milk and heat on medium heat for about 5 mins until there are no lumps. Then add the maple syrup and salt. Let simmer on low heat. Now in a small bowl, add the cacao (or carob) and take a couple tablespoons of the hot coconut milk mixture(from the stove) and add to the bowl to form a thick paste. Now add this paste back to the coconut milk mixture on the stove. Stir on low heat until all the cacao or carob are mixed completely and there are no lumps.
  3. Now add the gelatin that you had left to bloom before and stir continuously on medium heat for 4-5 mins until all the gelatin is dissolved and you don't see any lumps.
  4. Let this mixture cool for about 5 mins and then pour it carefully onto the pie crust. Place the pie dish in the refrigerator for about 3 hours for the pie to set completely.
  5. Place berries on top before serving!
Recipe by Cook2Nourish at https://cook2nourish.com/2019/02/chocolate-berry-pie-paleo-aip.html