Print Recipe
Chocolate Pie with Strawberry Chia Compote
Course Dessert
Servings
people
Ingredients
The crust and filling
  • 1 cup almonds
  • 1/4 cup +2 tbsp Naked Coconuts coconut oil
  • 3 tablespoons maple syrup or agave
  • 1/4 teaspoon salt
  • 1/2 cup gluten-free all-purpose flour or oat flour
  • 1 cup Rolled oats
  • For the filling
  • 2 cups dairy-free chocolate chips or one bag
  • One 15- ounce can full-fat coconut milk cooled in the fridge overnight
  • Pinch salt
Strawberry chia seed compote
  • 1 pound Frozen Strawberries
  • 2-3 tablespoons maple syrup or other sweetener
  • 1 tbsp arrowroot powder or cornstarch
  • 1 teaspoon Vanilla extract
  • 2 tbsp chia seeds
Course Dessert
Servings
people
Ingredients
The crust and filling
  • 1 cup almonds
  • 1/4 cup +2 tbsp Naked Coconuts coconut oil
  • 3 tablespoons maple syrup or agave
  • 1/4 teaspoon salt
  • 1/2 cup gluten-free all-purpose flour or oat flour
  • 1 cup Rolled oats
  • For the filling
  • 2 cups dairy-free chocolate chips or one bag
  • One 15- ounce can full-fat coconut milk cooled in the fridge overnight
  • Pinch salt
Strawberry chia seed compote
  • 1 pound Frozen Strawberries
  • 2-3 tablespoons maple syrup or other sweetener
  • 1 tbsp arrowroot powder or cornstarch
  • 1 teaspoon Vanilla extract
  • 2 tbsp chia seeds
Instructions
Pie Crust and Filling
  1. Preheat the oven to 350⁰F
  2. Grease a pie dish with a thin layer of Naked Coconuts coconut oil
  3. Add almonds to food processor and process until a fine crumb forms, about the size of sand.
  4. Add the coconut oil, maple syrup, salt, and flour. Process again until the dough comes together.
  5. Transfer the dough into a medium bowl and fold in the oats. If you want to get your hands dirty, this is a great time to do so, as the dough will come together more nicely with the heat of your hands.
  6. Add the dough to the pie dish. Starting from the middle, press mixture firmly and evenly into the dish, moving outward and upward along the side of the pie dish. Press hard to ensure it holds together.
  7. Bake pie crust, uncovered, at 350⁰F for 12 minutes, until lightly golden.
  8. Remove from oven and set aside to cool (approximately 15 minutes).
  9. To make the filling, remove the chilled can of coconut milk from the fridge. Open and scoop out the solid coconut filling into a medium-sized pot.
  10. Set aside the coconut water liquid at the bottom.
  11. Add chocolate chips, heating over low-medium heat until most of the chocolate is melted. Stir until combined.
  12. Remove from heat and stir in the salt and vanilla until smooth.
Strawberry compote
  1. Add diced strawberries to a pot on medium heat.
  2. In a small bowl, whisk together the sweetener and arrowroot powder (or cornstarch) until no clumps remain.
  3. Add to strawberries and stir. Increase heat and bring mixture to a simmer and cook the strawberries for around 10-12 minutes or until thickened and soft.
  4. Remove from heat and stir in the vanilla and chia seeds. Let sit for 2-3 minutes to thicken.
  5. Assemble, pour chocolate filling into pie crust and smooth out evenly.
  6. Place the pie in the freezer, on an even surface, for 2 hours, or until firm throughout.
  7. Let the pie to sit on the counter for 15-30 minutes before attempting to slice.
  8. Serve the pie chilled with the strawberry chia compote on top.
  9. Leftover pieces can be sealed in containers and stored in the freezer for up to 2 weeks.
Recipe Notes

Choclate pi

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