Paleo Chocolate Pie with Gelatin
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Any time is a great time to eat chocolate pie! I’m not strictly Paleo anymore, but this paleo chocolate pie with gelatin is still a hands-down favorite at my house.
We make it at Thanksgiving, Christmas, and anytime we need a delicious, fancy-looking dessert. My husband Greg often requests this paleo chocolate pie with gelatin as his birthday treat and I’m always happy to oblige.
The simple almond flour crust comes together with only four ingredients. You’ll bake the crust first, and allow it to cool.
Egg yolks, coconut milk, and gelatin powder contribute to the rich and creamy filling. Gelatin helps the pie set up properly, with the added bonus of packing in extra nutrients. And don’t worry, you won’t taste the coconut!
Cacao powder, dark chocolate chips, and vanilla extract give this pie its deep chocolate flavor, while honey and a dash of salt add a touch of sweetness.
I often add a generous dollop of coconut whipped cream on the side when serving this paleo chocolate pie with gelatin. Here’s how to make your own coconut whipped cream.
For coffee drinkers, I also suggest a nice steaming cuppa alongside this rich pie. If you’re like me and don’t tolerate caffeine well, I suggest this herbal coffee substitute. Even better is this organic loose leaf “not coffee” tea blend.
Whatever you drink with it, I hope you love this paleo chocolate pie with gelatin as much as we do at my house!
By the way, you might also like the double chocolate version of this pie. Find the recipe here: Decadent Chocolate Pie.Print
Easy Paleo Chocolate Pie
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 10-12 servings 1x
- Category: Desserts
- 2 1/2 cups blanched almond flour
- 1/4 teaspoon unrefined sea salt
- 2 tablespoons coconut oil, softened
- 1 large egg
- 22 oz. coconut milk (1 can + 1 cup)
- 2 1/4 teaspoons grass fed gelatin
- 4 large egg yolks
- 1/3 cup local raw honey
- 2 teaspoons vanilla extract
- 2/3 cup (dairy-free) mini chocolate chips
- 2 tablespoons cacao powder
- 1/8 teaspoon unrefined sea salt
- Preheat oven to 350 degrees.
- Pulse almond flour and salt.
- Add coconut oil and egg, then pulse into a ball of dough forms. It may never form a solid ball and it’s okay if there are still crumbles in the bottom of the processor. Just press them into the rest of the dough.
- Press the dough into a 9.5 inch pie plate.
- Bake 8-12 minutes, until crust rises and begins to turn golden brown. Remove from oven and allow to cool.
- Add coconut milk to a medium saucepan. Sprinkle gelatin over the top. Leave it to bloom for about 10 minutes.
- While the gelatin softens, whisk egg yolks, honey, and vanilla in a small bowl. I like to use a 2 cup glass measuring cup.
- When the gelatin has softened, place the saucepan over medium heat. Whisking constantly, heat milk until well warmed. When milk and gelatin are well combined and milk is warm, slowly pour about 1/2 cup warm milk into egg mixture, whisking egg mixture constantly. Then slowly pour the egg mixture into the saucepan, constantly whisking milk.
- Whisk thoroughly, then add chocolate chips, cacao powder, and salt. Whisk well. Allow mixture to reach a gentle simmer, whisking occasionally. When it reaches a simmer, continue to whisk 3-5 minutes until slightly thickened.
- Pour mixture through a fine mesh strainer into the completely cooled pie crust.
- Chill in refrigerator for 6-8 hours or overnight, to allow filling to set.
- Serve with dairy-free whipped coconut cream.
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