Guilt-less Desserts & Treats for your Family

Chocolate Berry Pie

I often think I’m too old for this romantic Valentines Day stuff.

A romantic night these days is if my husband takes out the rubbish without being told and no one farts in bed. No candle lit dinners, no rom-com couch cuddles, no surprise whisking away.

It’s sad, but it’s true; at this stage of my life a full night sleep in my own bed, without any toddlers snoring on top of me, sounds so much more appealing than a night out on the town.

Lucky for us, our wedding anniversary falls just 4 days before Valentines Day. This always means there’s a plethora of sappy cards and cliché gifts on offer at just the right time.

This year we decided to ditch the kids with Grandma and head out to dinner at a real adult restaurant (and by that I mean one that doesn’t use paper cups and have a toy basket in the corner). It’s a very rare occurrence that we get out as a couple, rather than a hoard. It was oddly quiet and not once did I have to shout “stop licking the outside of the sauce bottle”. And, like the party animals that parents of 3 kids are, we were home by 7:30. Yep, we were back even before the kids were in bed!!

This Chocolate Berry Pie (or is it a Tart?!) is a sweet treat for your Valentines Day, compete with hidden veggies, a gooey centre and the opportunity to send a cute message with cookies.

This Chocolate Berry Pie is made from a double batch of chocolate pie crust with a gooey chocolate pudding filling baked with berries and chocolate cookies. It is all things romantic; chocolate, berries and sweet potato. Yep, I’m even the #crazyveggielady on Valentines Day.

The chocolate pie crust is made in a food processor and it also doubles as the cookies on top. About 2/3 of the dough is used to line the tin and the rest is made into romantic cookies. I chose hearts and LOVE but you can make your Chocolate Berry Pie be as cheesy and rom-comish as you like. Or if you’re not in the mood for corny Valentine themed desserts, any shapes for a latticed finish would be tasty.

The chocolate pie crust is partially baked first and then the chocolate pudding is added and baked with added berries and cookies.

The chocolate pudding part of the Chocolate Berry Pie is gooey and not solid like a cake. I actually expected it to cook a bit quicker than it did (40 min) but as I used frozen berries (and they have they to defrost as they bake and loose a lot of moisture) it was slower to cook. If you use fresh berries then start checking the pudding after 25 minutes. The pudding is ready when it’s still a bit wobbly but cooked through.

The cookies are added to the top of the pudding mixture and they are backed together. To make sure that the cookies retain their shapes, place them in the fridge after cutting out for 15 minutes. This also means they won’t over cook.

Are you planning a loved up Valentines Day treat? Try this quick and easy Chocolate Mousse or my absolute favourite Valentines Day Trifle.

Chocolate Berry Pie

Share this Chocolate Berry Pie with your loved ones (or just yourself!!!). There’s hidden veggies in the Chocolate Pudding just so they know you really love them.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: Valentines Day
Keyword: Gluten Free
Servings: 10
Author: Lisa


Chocolate Berry Pie

    Chocolate Pie Crust

    • 1/2 Cup Arrowroot Almond Meal can be used
    • 1 Cup Coconut Flour
    • 4 Tablespoons ocoa
    • dash Salt
    • 1/2 teaspoon Baking Soda
    • 1/2 Cup Coconut Oil softened but not melted
    • 1/2 Cup Maple Syrup/Rice Malt Syrup
    • 2 Eggs
    • 2 teaspoon Vanilla Extract

    Chocolate Pudding

    • 3/4 Cup Sweet Potato baked (185 grams) -measured after baking to bake: cut sweet potato into small pieces and place in a moderate oven for 40 minutes
    • 2 teaspoons Coconut Flour
    • 1/4 Cup Coconut Oil, melted
    • 1/2 Cup Cocoa unsweetened
    • 1/4 Cup plus 1 Tablespoon Maple Syrup
    • 2 Eggs
    • 2 teaspoon Vanilla Extract
    • 2/3 teaspoon Baking Soda
    • Dash of salt
    • 1 1/2 – 2 Cups Berries (of your choice) fresh or frozen can be used


    Chocolate Berry Pie

      Pie Crust

      • Preheat the oven to 180C (350F). Grease and line with baking paper a 20cm/8 inch springform cake tin.
      • Place all the ingredients into a blender/food processor and mix until combined. This can also be done by super strong arm muscles.
      • Wrap the dough in plastic and place in the fridge for 20 minutes (this makes it easier to handle).
        After 20 minutes divide the dough into 2 discs; 2/3 and 1/3 of the mixture. Use the larger disc for the pie crust and return the smaller section to the fridge for the cookies.
      • Using your fingers, press the dough evenly into the bottom and up the sides of the tin. There will be enough dough to make a high edge, approximately 3ish cm.
        You can roll it out and lay it in the tin but I find this too be too sticky.
      • Pierce the base of the pie several times (to prevent the dough from doming). Bake in the oven for 8 minutes.
      • Place in the fridge to cool completely.

      Chocolate Pudding

      • Reduce the oven to 160C/320F.
      • Before starting the pudding, take the extra chocolate Pie Crust dough from the fridge and roll out to a medium thickness. (not see through and thicker than the base).
        Cut the dough into shapes using cookie cutters, or into strips for form a lattice pattern. Place the cut shapes in the fridge for 15 minutes whilst making the pudding.
      • Place all of the ingredients (except for the berries) in blender/food processor and mix until a puree forms.
      • Pour the mixture into the cooled pie crust and smooth the top.
        Spread the berries evenly over the top of the pudding. There should be a single layer of berries covering the entire top of the pudding
      • After the cookies have been in the fridge for 15 minutes, place them on top of the berries. Arrange them nice and romanticly!!
        Bake in the oven for 35-40 minutes. Baking time may be shorter if fresh berries were used (start checking at 25 minutes)
      • Allow to cool before placing in fridge for at least 2 hours. This helps to firm up the pudding and makes it easier to cut.
      • This Chocolate Berry Tart can be served with cream and extra berries.


      If using fresh berries the pudding may cook quicker than if using frozen berries.

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