I love simplicity.
I love having go to recipes that you know will work every time, but can also be tweeked and modified when I’m in the mood.
This Chocolate Pie Crust (it can also be used for Tarts) is so simple and very versatile.
It’s not overly sweet so it allows the flavours of the filling to be the hero of the dish.
This recipe is my hero!
Try it out with a Mississippi Mud Pie, Chocolate Bavarian Pie or a Nutella Tart.
Chocolate Pie Crust
An easy Chocolate Pie Crust recipe that is suited to most dessert dishes.
- 1/4 cup Almond Flour
- 1/2 cup Coconut Flour (available from health food and specialty stores)
- 2 tablespoons unsweetened Cocoa
- 1/4 teaspoon Salt
- 1/4 teaspoon Baking Soda
- 1/4 cup Coconut Oil, softened
- 1/4 cup Maple Syrup (you could substitute honey etc)
- 1 Egg
- 1 teaspoon Vanilla Extract
- Pre-heat the oven to 175C/350F.
- Grease and line the bottom of a 20cm/8 inch spring form tin (or a pie dish of the same size). (see notes)
- Combine the dry ingredients in a kitchen blender and process on low until combined.
- Add the wet ingredients and blend until the dough comes together.
- Wrap the dough in plastic wrap and place in the fridge for 20 minutes to firm up (this makes it easier to handle).
- Remove the dough from the fridge.
- Press the dough into the tin, pressing the dough up the edges of the tin to create a wall.
- Pierce the bottom of the pastry 7-8 times.
- Place in the oven for 7-8 minutes if only par baking (ie, the pie will be further baked with filling) or 15 minutes if no further baking is required (ie a cold filling is to be added).
- Remove from the oven and allow the pie crust to cool completely.
- Most pies/tarts are baked in a 20cm/8inch tin.
- This recipe can be easily divided for mini tins, or even doubled if a high crust is required.
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/