Monday, December 5, 2016

Chocolate Cream Pie

A chocolate cream pie for a Monday morning. All seems right to post this recipe and pictures on such a day. Christmas is less than 3 weeks away and the season is in full swing with parties, tree lightings, and gift wrapping. I forget how fast this season comes every year, and then when it is here I want it to slow down so we can actually enjoy it. I always have the goal to be done with the busy shopping work by the first week in December, but then I always seem to keep going and stay busy. BLAH! This year I hope to get the busy-ness done by this week, and then spend more time baking cookies with my kids, and enjoying the company of loved ones. It may be just a dream though...kinda like this pie....

This pie was a part of the lineup for Thanksgiving this year. And I remember thinking this pie was maybe more liked by myself than all the other desserts. It was just a floating thought until I tried the pumpkin pie again :) But still, this pie impressed me with how creamy and fluffy it was. And of course I sunk my favorite ingredient in it....dates. Yes, dates again to the rescue. Maybe I should be thinking of a name change for this recipe blog...."Dates are the Hope for Healing ;)???" Well, it may just be a phase, but I cannot deny my love for dates in baked goods in who they offer so much wonderfulness with sweetness and texture. Yet another irresistible date-infused dessert recipe for you...

Chocolate Cream Pie Recipe
{gluten, dairy, soy, nut, seed, egg- free and vegan}

Crust Recipe:
3/4 cup oat flour
1/2 cup rice flour
1/4 cup tapioca flour
1/4 cup potato flour
1/2 ts. sea salt
2 TB of palm oil shortening
2 TB of room temperature coconut oil
2 TB maple syrup
2 ts. apple cider vinegar
1 ts. of water

In a medium bowl, mix all the dry ingredients together first, then add in the oil and shortening and make it a sandy mix, and then add in the syrup, water and vinegar and mix it well together. It may be a sticky dough but it will start to form a dough ball and you can knead it and let it sit for it to all meld together well. Then toss into a pie pan and press it into all the sides of the pan, or you can roll it out to size of a 9 inch pan, and put it into the pan and cut accordingly. Its a pretty easy recipe to do either way. Bake in a 350 degree oven for 12-15 minutes until lightly golden and slightly firm. Let it completely cool before putting the chocolate filling in and refrigerating.

Chocolate Cream Filling:
1/2 cup of dairy-free chocolate chips (I use Enjoy Life brand)
1 can of full-fat coconut milk, just the cream, save/discard the water
1 cup of coconut milk beverage (I use So Delicious)
1/2 cup of date puree (1/2 cup of boiling water poured over 1/2 cup pitted dates and blended)
1/3 cup of softened organic coconut oil
1/3 cup of cacao powder
1/4 cup of maple syrup/or pure honey
1/4 cup of coconut palm sugar
1/2 ts. of sea salt
2 TB of tapioca flour
juice from 1/2 of lime

In a medium saucepan, pour in the above ingredients and use a whisk to soften and melt all the ingredients together well. Do not let it boil or get too hot, just let it get warm and whisk together. Pull off the heat and let it sit for a few minutes and then pour it into the cooled pie crust and let it sit for a few minutes and then you can transfer the pie into a safe and flat spot in the fridge and let it sit overnight or for 6-8 hours for it to stiffen well. 
Then, after refrigerating for 6-8 hours it will be ready for serving. I like cutting into it and removing one slice so that the rest of the slices are easier to fork out. It is so good by itself, but if you are looking for a great dairy-free alternative to pure dairy fresh whipped cream-this Coconut Whip from So Delicious is fabulous and made from better ingredients and brings back all cool-whip-feelings from younger years. You can spread out the coconut whip on top of the whole pie and then sprinkle some chocolate chips or grated chocolate from a chocolate bar. It will look just as good as any restaurant pie and your guests will be surprised it is allergy-free. 

I hope you try this simple but wonderful pie out and add it to the holiday menu!

Much love to you! And much hope and peace to you as you enter and sit in this advent season.


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