Chocolate Date Pie (Paleo, Gluten Free)

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Its been a while since I posted a good dessert recipe on here.  This dessert will definitely satisfy your sweet tooth. 

Ingredients:

Crust – 1st layer

  • 1 cup hazelnut flour
  • 1 cup almond flour
  • pinch of salt
  • 1/4 cup local raw honey
  • 1/4 cup coconut oil, melted

Date filling – 2nd layer

  • 11 medjool dates, pitted, soaked in 1/2 cup of warm water for about 30 minutes
  • 2 tablespoons coconut oil, melted
  • 1 tsp vanilla
  • pinch of salt
  • 1 cup walnuts, chopped (I used raw)

Chocolate topping – 3rd layer

  • 1/4 cup local raw honey
  • 1/4 cup coconut oil, melted
  • 1/2 cup cocoa powder

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Directions:

  • To make crust, grease a pie or tart pan with coconut oil. Mix together all crust ingredients with a fork.  Once the crust is all incorporated, press firmly into the bottom of the pie pan. If using a tart pan, press it up the sides as well. Let the dough chill in a fridge for about 30 minutes, then place in a pre heated oven at 350 deg F and bake for 15 minutes.  Set aside to cool.
  • To make filling, add the dates plus all water, coconut oil, salt, and vanilla into a food processor and puree until a creamy texture is achieved. Scoop into a bowl and gently mix in 3/4 cup of chopped walnuts. Spread on top of cooled crust layer and place in fridge.
  • To make chocolate topping layer, place honey and coconut oil in a food processor and mix until combined.  Add in cocoa powder and mix until smooth. Scrape down sides several times. Spread on top of date layer and sprinkle with the rest of the chopped walnuts and a little course sea salt.
  • Place everything back into fridge for at least 1 hour before serving.
  • Enjoy!
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Paleo Chocolate Hazelnut Cashew Goodness

Making any kind of Paleo desserts are hard for me.  My husband has a food sensitivity to eggs and almonds, which are basically in every paleo dessert…sigh!  But looking around at some vegan website (yes they make some great whole foods desserts) I decided to try to make some vegan chocolate cheesecake. I don’t think it tastes anything like cheesecake, but it sure is good.  The recipe I loosely followed is this one.  Next time I think I will use coconut milk in place of the 1/2 cup of water.

Crust Ingredients:

  • 1 cup of hazelnut meal
  • 1/3 cup of cocoa powder
  • 2 tbs raw honey
  • 1 tsp vanilla
  • 1 tbs melted coconut oil (plus some more to grease the pan)

Filling Ingredients:

  • 1 1/2 cups of raw cashews soaked for several hours (mine soaked for 5 hours)
  • 1/3 cup raw honey
  • 1/2 cup water
  • 1 tsp salt
  • 1/2 cup of cashew, hazelnut, or almond butter
  • 1/2 cup cocoa powder
  • 1/2 cup of melted coconut oil

Directions:

  • For the crust, add all ingredients to a food processor and blend until mixed together. Oil a pie pan, muffin tin, etc (I used a 9×4 stone bake pan).  Press mixture into pan and set aside.
  • Drain cashews and add them to food processor along with honey, water and salt.  Process until smooth, roughly 2 minutes.
  • Add in butter, cocoa powder, and coconut oil.  Process for another minute or so until everything is smooth.
  • Spoon on top of crust.
  • Place in freezer for about 2 hours until filling is hard but still manageable to cut with a knife. 
  • Enjoy!