Mayan Dark Chocolate Pie
The recipe Mayan Dark Chocolate Pie can be made in about 1 hour. This recipe serves 8. For $1.2 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 265 calories, 5g of protein, and 16g of fat per serving. This recipe from Go Dairy Free requires cornstarch, cayenne pepper, coconut milk beverage, and vanillan extract. 1334 people found this recipe to be flavorful and satisfying. Overall, this recipe earns a good spoonacular score of 64%. Users who liked this recipe also liked Mayan Chocolate Pecan Pie, Mayan Chocolate Biscotti, and Mayan Chocolate Glazed Bundt Cake.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
1/2 cup agave nectar (can sub maple syrup, if preferred)
1/8 to 1/4 teaspoon cayenne pepper (for some noticeable heat, use the full 1/4 teaspoon)
1 cup cocoa powder
1/2 cup coconut flour
1/8 cup original coconut milk beverage (such as So Delicious Dairy Free Original)
2 cups vanilla coconut milk beverage (such as So Delicious Dairy Free Vanilla)
1/4 cup coconut oil
5 tablespoons cornstarch
3/4 cup finely ground almonds (can use almond meal or almond flour)
2 teaspoons ground cinnamon
2 tablespoons vanilla extract
1/3 cup cold water
Equipment:
oven
bowl
sauce pan
whisk
Cooking instruction summary:
Preheat your oven to 375ºF.Combine all of the pie crust ingredients in a bowl, and mix thoroughly with a fork until crumbly.Mash the dough together (with your hands) until it is thoroughly kneaded together and you can form it into a rough ball (it may still be a little crumbly).Place the ball in a greased 9-inch pie plate. Using your fingers patiently mash the crust down until it completely and evenly covers the entire pie plate. Set aside while you make the filling.Combine the coconut milk beverage, cocoa, sweetener, and vanilla in a saucepan over medium heat. Stir constantly until the cocoa is dissolved and the mixture comes to a slow boil.Add the cayenne and stir thoroughly.In a small bowl, whisk the cornstarch in the cold water until dissolved. Briskly whisk the mixture into your saucepan.Turn the heat down to low and continue to cook, while whisking for 2 to 3 minutes, or until the pudding becomes thick and heavy.Pour the pudding into your prepared pie crust, smoothing it out as needed.Bake for 25 to 30 minutes, or until the top of the pie becomes dark and crater like.Allow the pie to cool off for an hour or two before serving with dairy-free ice cream or fresh fruit, if desired.
Step by step:
1. Preheat your oven to 375ºF.
2. Combine all of the pie crust ingredients in a bowl, and mix thoroughly with a fork until crumbly.Mash the dough together (with your hands) until it is thoroughly kneaded together and you can form it into a rough ball (it may still be a little crumbly).
3. Place the ball in a greased 9-inch pie plate. Using your fingers patiently mash the crust down until it completely and evenly covers the entire pie plate. Set aside while you make the filling.
4. Combine the coconut milk beverage, cocoa, sweetener, and vanilla in a saucepan over medium heat. Stir constantly until the cocoa is dissolved and the mixture comes to a slow boil.
5. Add the cayenne and stir thoroughly.In a small bowl, whisk the cornstarch in the cold water until dissolved. Briskly whisk the mixture into your saucepan.Turn the heat down to low and continue to cook, while whisking for 2 to 3 minutes, or until the pudding becomes thick and heavy.
6. Pour the pudding into your prepared pie crust, smoothing it out as needed.
7. Bake for 25 to 30 minutes, or until the top of the pie becomes dark and crater like.Allow the pie to cool off for an hour or two before serving with dairy-free ice cream or fresh fruit, if desired.
Nutrition Information:
covered percent of daily need
