When I first made these chocolate truffle pies and offered them to my family as my trusty taste testers (sometimes willing, sometimes very reluctant), my younger brothers reaction was “Oh no these aren’t another one of your healthy things are they?”. I told him they were the full-fat, sugar and everything else version and none of them noticed the difference! So if you want to make a gluten and dairy free dessert that everyone will enjoy then give this a go!
It’s surprisingly simple to make as well! The base of the pie is baked so is lovely as crunchy. The filling simply involves melting dark chocolate with coconut cream, maple syrup and vanilla an once poured into the bases just has to be cooled for a few hours.
1 2/3 cup almond flour (ground almonds)
1/3 cup cocoa powder
1/3 cup coconut sugar
1 tablespoon coconut oil (melted)
100g dark chocolate (70%)
1/2 cup coconut cream (to get this, leave a can of full-fat coconut milk in the fridge overnight. A hard cream will form in the top of the can – scoop this out as this is the cream. The coconut water can be used in other recipes if you don’t want it to go to waste).
2 1/2 tablespoons maple syrup
1/2 teaspoon vanilla extract
tiny pinch sea salt (about 5 grains)
1. Preheat the oven to 160C.
2. Cut a few long thin strips of parchment paper and place in a bun tray as in photo (this makes it easier to remove the bases when cooked).
3. To make the base, mix together the almond flour, cocoa powder and coconut sugar.
4. Add in the egg and melted coconut oil and mix (don’t melt oil in microwave as I find it tends to spark from some reason…instead put oil in a ramekin and then place that in a bowl of hot water).
5. Scoop out small balls of the pastry mix and press into a bun tray making sure that you spread the pastry high up the sides of the tray to make a bun case shape. I like to keep the pastry thin enough but no so thin that there are holes or cracks in it as the filling will just seep out.
6. Place in the preheated oven on the middle shelf for about 10 minutes (keeping an eye on them near the end so they don’t burn).
7. When they are done remove from the oven. Take the bases out of the tin and leave to cool on a wire rack.
1. Cut up the chocolate – cutting diagonally helps break it up into thin shards which melt easier.
2. Mix the chocolate with the coconut cream.
3. Heat this in a saucepan on a low heat until the chocolate melts but don’t allow to bubble.
4. Remove from the heat and stir in the maple syrup and vanilla extract.
5. Pour the mixture into the cooled bases.
6. Leave to set in the fridge for a few hours or overnight.
7. Top with fresh strawberries and grated white chocolate (optional).
Depending on how thick or thin you make the bases you might have one or two leftover. I used the leftover coconut cream to make a sweet filling.
To make this just whisk 1/4 cup coconut cream with 1 teaspoon maple syrup in the same way you make normal cream. Spoon into the bases and top with berries and some grated chocolate.
These are definitely one of my favourite creations to date! They are so indulgent yet light and look so pretty. Let me know if you give these a go by snapping, tweeting, instagramming or facebooking me! I love hearing from you 🙂