Low-Carb Chocolate Pie

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Yes, it’s possible to have a low-carb Chocolate pie on Pi Day.

Crust:

1 c slivered blanched almonds

1 c coconut flour

1/2 c blended cocoa

1 t baking soda

1/4 c Kidsweet or other non-nutritive sweetener

1/2 c coconut oil

1 t vanilla extract

1/4 c water

2 eggs

  1. preheat oven to 350F.
  2. pulverize almonds in blender/food processor
  3. add other powders.  Mix.
  4. Add eggs, oil, and liquids and blend.
  5. Press evenly into 9″ pie dish.  Clean up top edge so it doesn’t burn on the edges.  Blind-bake for 20 minutes, then cool.

Chocolate:

4 oz, by weight, baking chocolate

3 oz, by weight, coconut oil

1 oz, by weight, Kidsweet

1 oz, by weight, water

  1. combine ingredients into bowl.  Microwave 2 minutes on high.  Stir to blend, then place in refrigerator to cool.  Stir occasionally.
  2. when the chocolate has cooled to 60 degrees, microwave again for 30 seconds.  Stir and set aside.

Filling:

1 12oz package soft silken tofu

1 batch chocolate, as above

1 T Kidsweet

1 t vanilla extract

1 t instant coffee

1/3 c water

  1. combine all ingredients in blender/food processor, for about 1 minute.
  2. pour into cooled pie crust.  Place in refrigerator to cool/set for 2 hours.
  3. Slice into eight pieces.  Try to believe it’s sugar-free and low-carb.

 

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