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My posts may contain affiliate links. If you buy something through one of those links, you won't pay more but we will receive a small commission. That helps keep the blog up and the free recipes coming. Thanks!

This pie was an awesome treat on the weekend. This pie isn’t very sweet, but if you have the carbs to spare, you can add some honey to the mix. It was definitely filling, easy and quick to make. I assembled it while working on other projects in the kitchen. It looks pretty, too.

Slice this pie into twelve slices and it weighs in at 12.5 grams net carbs, 5 grams protein and a whopping 30 grams of fat. My daughter thought it was too chocolatey, so if you’re serving kids, you might want to cut the cacao down to 4 Tbs for the filling. Personally, I enjoyed the bittersweet flavor. The pie is rich, so I do recommend you cut it into 12 pieces.

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Chocolate Berry Silk Pie The crust:

3 dates, pitted

2/3 cup cashews

2/3 cup coconut flakes

1 Tbs cacao powder

2-3 Tbs coconut oil In the bowl of a food processor, combine the dates, cashews and coconuts and pulse until the dates are in small pieces. Add the cacao powder and the coconut oil and process until everything is uniformly combined and chopped into tiny pieces. Press into a thin layer in the bottom and up the sides of a 9-inch pie pan. Place in the freezer and freeze until firm. The filling:

2 cups mixed berries- I used blueberries, strawberries and cherries

3/4 cup crispy cashews

4-6 Tbs cacao powder

1 Tbs vanilla extract or 1/4 tsp ground vanilla bean

3/4 cup coconut oil

1/2 cup coconut cream

1/4 cup coconut butter

1/8 tsp salt

stevia to taste Combine all of the filling ingredients in a Blendtec or other high-powered blender and blend until smooth. In my Blendtec, I put it on the frozen yogurt setting. Pour into the frozen pie crust and return to the freezer until completely solid. To serve, dip the bottom of the pie pan into hot water for 5 seconds to get the coconut oil in the crust to release. Slice into twelve pieces and serve. This pie holds its shape when it is room temp, so you can store it in the fridge if you’d like. Just keep it well-wrapped.



This post was shared at Sunday School, Monday Mania, Homestead Barn Hop, Slightly Indulgent Tuesdays, Fat Tuesday, Real Food Wednesday, Wildcrafting Wednesday, Gluten-free Wednesdays, Creative Juice, Freaky Friday, Allergy Friendly Friday, Pennywise Platter