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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.
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
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That looks YUMMY!
coconut cream? How would you get this? Is it the thicker part of canned coconut milk?
Yes, it is the thicker part of canned coconut milk. You can use coconut milk if you don’t have access to canned coconut milk and have to make the coconut milk at home.
I bought Tropical Traditions Coconut Cream Concentrate but it seems to have a lot of coconut pulp (meat) in it and is not the same as coconut cream on top of the canned coconut cream. Will this still be good enough to get the same consistency for your dessert? And also your recipe calls for coconut cream and coconut butter. I believe what I have is coconut butter right?
Ryan, I think it would work. I would recommend that you blend it with the coconut first, in the blender, to get it to break up as it’s pretty stubborn about not wanting to dissolve unless there is heat involved. What you have is dried coconut milk/cream. You’ll want to add some water to it to get it to the thick, liquid consistency of coconut cream.
Sounds yummy! I haven’t heard of coconut butter before. Where do I find it?
You can make it at home by placing coconut flakes into a food processor with a touch of coconut oil and allowing it to run until it turns into the consistency of a nut butter or spread. You can buy it at the store or on various websites, but it’s pretty expensive for the amount you get. I prefer to make it at home to save money.
I made this pie yesterday….the family did not appreciate it, not sweet enough. How much stevia would you recommend? I used only three packets. I also would like to know how many calories in a slice of this pie. Has anyone figured that out? So….the upside is, I get the rest of the pie to myself, and, it’s delicious with a teaspoon of raw honey drizzled over it!
It’s definitely not sweet for someone who isn’t on a low-sugar diet. It needs honey if you’re used to more sweetener. I only used a sprinkle of stevia. The pie has 3997 calories for the whole thing or 333 calories per slice. Most of the calories come from the fat, according to nutritiondata.com, which is where I ran the numbers for all of the nutritional information.
Thank you, so much!
Whole Foods carries the coconut butter.
How would deleting the berries affect the volume of the pie filling? I would like to make this but don’t like berries (the few I will eat I wouldn’t mix with chocolate).
I think it would make the filling too firm to omit them completely. If you like other fruits such as peaches, you could try that. Or you could increase the amount of nuts to help compensate. If you do try it without them, I’d recommend adding the chocolate last and taste as you go, as it will need less.
What would be the best substitute for cashews? We can’t have cashews, almonds, sunflower seeds for one of my children. Would macadamia nuts work? Pecans? Thank you!
I think macadamia nuts would work. I think pecans would also work, but I’d recommend adding the cocoa last and adjusting the amount since pecans have more flavor than cashews or macadamia nuts. I’ve also thought about trying this pie with brazil nuts.
Just out of curiosity, why are you a “former” chapter leader of WAPF?
I don’t agree with the WAPF on issues surrounding infant feeding.
I gotcha…about the need for raw milk if the mothers diet isnt good enough or something? Is that on their website? Ive seen comments about people saying that I just havent seen where it was written myself.
Right, using the raw milk formula as a first line of defense to fix things instead of trying to fix the nursing problem then trying to locate a suitable, well-nourished donor. Formula, whether raw or commercial, should be a last resort. It’s been on the website, in Wise Traditions articles and in correspondence on the chapter leader’s list.