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You are here: Home / Dietary Styles and Allergens / Casein-Free / Chocolate Berry Silk Pie- Low Carb, Grain-Free, Paleo Dessert

Chocolate Berry Silk Pie- Low Carb, Grain-Free, Paleo Dessert

August 20, 2012 by KerryAnn 19 Comments

Chocolate Berry Silk Pie- Low Carb, Grain-Free, Paleo Dessert

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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.

 

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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Filed Under: Casein-Free, Desserts, Egg-Free, Featured Recipe, Gluten-Free, Grain-Free, Low-Carb, Paleo, Recipes, Soy-Free, Sweetener-Free

I'm KerryAnn Foster, a crazy vibrant Jesus Freak with a heart full of hope. I'm not afraid to love on the least of these or get my hands dirty. This blog is my journey from ineffective, uptight, obese wallflower to a woman on fire for God and living the most vibrant, passionate life possible!

I live in the mountains of Western North Carolina with my husband, Jeff, and our two teens. I blog about self-confidence, health and home, homeschooling and living a vibrant, wide-open Jesus-centered lifestyle. I have over seventeen years of real food, natural lifestyle and health experience. We have homeschooled our children since birth and both Jeff and I run home-based businesses. We're crazy, we know it, and we love every second of it!

Read about my journey to health through celiac disease, PCOS, food allergies, obesity, adrenal fatigue and heavy metals.

Reader Interactions

Comments

  1. Margaret says

    August 22, 2012 at 9:55 pm

    That looks YUMMY!

    Reply
  2. chris church says

    August 23, 2012 at 3:14 am

    coconut cream? How would you get this? Is it the thicker part of canned coconut milk?

    Reply
    • KerryAnn says

      August 27, 2012 at 11:53 pm

      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.

      Reply
      • Ryan says

        October 10, 2012 at 6:22 am

        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?

        Reply
        • KerryAnn says

          October 10, 2012 at 6:10 pm

          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.

          Reply
  3. Becky says

    August 23, 2012 at 9:57 am

    Sounds yummy! I haven’t heard of coconut butter before. Where do I find it?

    Reply
    • KerryAnn says

      August 27, 2012 at 11:52 pm

      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.

      Reply
  4. Liesa says

    August 27, 2012 at 4:47 pm

    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!

    Reply
    • KerryAnn says

      August 27, 2012 at 11:50 pm

      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.

      Reply
      • Liesa says

        August 28, 2012 at 12:09 am

        Thank you, so much!

        Reply
  5. Liesa says

    August 28, 2012 at 10:31 am

    Whole Foods carries the coconut butter.

    Reply
  6. DavetteB says

    August 31, 2012 at 12:09 am

    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).

    Reply
    • KerryAnn says

      August 31, 2012 at 1:42 am

      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.

      Reply
  7. Jennie says

    September 1, 2012 at 10:14 pm

    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!

    Reply
    • KerryAnn says

      September 1, 2012 at 10:57 pm

      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.

      Reply
  8. Alexis says

    December 20, 2012 at 3:43 pm

    Just out of curiosity, why are you a “former” chapter leader of WAPF?

    Reply
    • KerryAnn says

      December 20, 2012 at 4:06 pm

      I don’t agree with the WAPF on issues surrounding infant feeding.

      Reply
  9. Alexis says

    December 21, 2012 at 1:52 am

    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.

    Reply
    • KerryAnn says

      December 21, 2012 at 8:14 am

      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.

      Reply

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Meet KerryAnn

I'm KerryAnn Foster, a crazy vibrant Jesus Freak with a heart full of hope. I'm not afraid to love on the least of these or get my hands dirty. This blog is my journey from ineffective, uptight, obese wallflower to a woman on fire for God and living the most vibrant, passionate life possible!

I live in the mountains of Western North Carolina with my husband, Jeff, and our two teens. I blog about self-confidence, health and home, homeschooling and living a vibrant, wide-open Jesus-centered lifestyle. I have over seventeen years of real food, natural lifestyle and health experience. We have homeschooled our children since birth and both Jeff and I run home-based businesses. We're crazy, we know it, and we love every second of it!

Read about my journey to health through celiac disease, PCOS, food allergies, obesity, adrenal fatigue and heavy metals.

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