This pie was easier to make than toast. It was devoured by my guests in 6 minutes flat. It’s that good.
1 gluten free & dairy free pie crust. Mine is from a local Italian kitchen called Piccola Cucina. It was a simple almond flour crust made with ground almonds, egg whites, sugar and natural goodness. (you could easily substitute a vegan crust as well!)
1 can coconut milk
1 bag semi-sweet chocolate chips (dairy free or vegan if you prefer!)
1. Melt chocolate in a double boiler. Open can of coconut milk and pour into blender, add melted chocolate and blend both until smooth. Pour into pie crust.
2. Chill in refrigerator for 4 hours (or shove it in the freezer and quick set it in less than an hour, haha)
Today I am baking cookies. I decided on Gluten free (and flourless) extra chocolaty cookies! Because they are flourless, you can make them really big!
6 cups icing sugar
1 1/2 cups Dutch organic cocoa powder
1 tsp. sea salt
300g bitter sweet chocolate, chopped
2 cups chopped pecans
8 egg whites at room temperature
1. Preheat oven to 325 degrees.
2. In a large mixing bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and pecans. Add egg whites and stir in with a wooden spoon until just incorporated (do not overmix).
3. Drop the cookie mixture onto parchment lined baking sheets in about 1/4 cup amounts, 3 inches apart. Bake until cookie tops are dry and crackled, about 25 minutes. Transfer sheets to wire racks and let cookies cool completely. (you could make them smaller of course, should make about 24 cookies with the 1/4 cup measure)
chocolate craving? make these.
3 Tbsp melted honey
3 Tbsp natural organic crunchy peanut butter
3 Tbsp organic cocoa
24 gluten free rice crackers (I like Want-Want brands SuperSlim Sea Salt rice crisps)
1 cup dark chocolate melted in a double boiler
coarse sea salt
1. In a medium bowl, use a spoon to mix together your melted honey with the peanut butter. Add the cocoa powder (just 2 Tbsp to begin with) you will want your peanut butter mixture to be more “dough” like less “icing”, so that it will spread but not ooze out of the crackers.
2. Use a small spatula to spread about a tsp. of peanut butter/cocoa mixture onto a rice cracker, top with another rice cracker, squish down and trim off the excess with your spatula (return excess to bowl for more filling)
3. Once all your mini “sandwiches” are made, dip them completely in melted chocolate, add a sprinkle of coarse sea salt on top and chill thoroughly on wax paper in the fridge. Easy to freeze as well, let stand to just about room temp for serving though.
salty, chocolaty, crispy gluten free treats!