I like sweet treats, and I cannot lie. I have never been a hard candy or ice cream sort of girl, but I have always been one to enjoy a well crafted pie, or dark chocolate, or pretty much any baked goods. And that used to be a symptom of my big problem–but that is for another post. Suffice it to say that I used to let stuff like that be my “god”, my source of all comfort, the way I checked out. No longer. Lately, I have been working on learning how to enjoy the occasional treat…while allowing them their proper place. Now if I am going to eat a treat I want it to be as awesome as possible and made with the best ingredients available…and, of course, have just a little. (Which translates into me baking and giving away most of it– which is an added benefit of this lifestyle change I am going through.)
So, if you like dark chocolate or almond joys then you will really enjoy this super rich pie. I got the original inspiration from this awesome recipe. I made a few changes, working to eliminate unnecessary sugar (i.e. in the crust) and add in some almonds that I thought sublime. And then my husband says I took it too far, but I just could not help it…I added a few strawberries to one of the pies…and a small slice was simply wondrous. Does anyone else find it totally ironic that a formerly morbidly obese lady is posting about dessert? Yeah, me neither.
Oh, and the best part? All the ingredients are totally paleo friendly…so eating some dessert is healthier then ever!
First the coconut crust:
3 c. unsweetened coconut flakes (I found this in bulk at a local grocery store)
1 tbsp. coconut sugar
1/2 tsp. cinnamon
1/2 c. butter (melted)
Mix all ingredients together, dry ingredients first and then the butter last. Then press firmly into your favorite pie plate/tin. Bake at 350 for 10 minutes covered with aluminum foil. Remove foil and cook for another 8 minutes.
Then the super yummy dark chocolate filling:
Almond Dark Chocolate Filling:
1/2 – 3/4 c. almonds coarsely chopped
1 1/4 c. cocoa powder
1/2 can of coconut cream (I purchased mine at Trader Joes)
1/2 c. coconut oil
1/2 c. honey
3/4 tsp. cinnamin
Heat in a double broiler (or use two pans with water between them being careful to not allow any water to spill in) until totally melted together and creamy. It will appear oily at first but it will blend nicely when totally melted. When all warm and melty and looking delicious it is time for it to join its coconut and almond friends. Pour into pie crust, then add chopped almonds to top of pie and quickly press in. You can also place the almonds on the bottom of the pie crust and then pour the filling directly on top of them. Then place in frig and allow to cool and harden.
Then if you dare, you can add some strawberries too:
1 lb fresh or frozen strawberries
2 tbsp. coconut sugar or 1 tbsp honey
Heat and mush up the strawberries and sugar (I used a potato smasher because I am clearly a culinary wiz). Heat until slightly bubbly and then pour on top of the chocolate. Then let it chill until firm. And really, who doesn’t like dark chocolate and strawberries?? Just look at this slice!