easy as pie chocolate pie

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)

3. eat.



Double Chocolate Pecan cookies

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)



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Maple, Bacon, Apple crisp

This dessert has the perfect combination of sweet, salt and crispy.  Top with coconut milk ice cream and you will reach dessert nirvana



6 slices of old fashioned side bacon (or regular old bacon if that’s what you got), cut into 1/4 inch pieces

3/4 cup Bob’s Red Mill Gluten Free all-purpose flour

3/4 cup pecans, chopped fine

3/4 cup uncontaminated Gluten Free rolled oats

1/2 cup organic whole brown sugar

1/4 cup granulated white sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1 stick (8 Tbsp) butter, melted


9 small gala apples (or 7 medium size apples of your choice) peeled, cored, halved and cut into 1/2 inch wedges

1/3 cup pure Quebec maple syrup

1 cup apple cider (strongbow works fine for this)

1 Tbsp fresh squeezed lemon juice

2 Tbsp butter



1. Preheat oven to 450° with rack in middle.

2. Cook your bacon in a skillet over medium heat until crisp. Drain on paper towels.

3. Combine GF flour with the pecans, GF oats, sugars, cinnamon and salt in a medium bowl.  Stir in the melted butter until everything is moist but crumbly and then stir in the bacon pieces. Set aside.

Time to make the filling -

4. Toss your apple wedges with the maple syrup and set aside.

5. Bring the cider to a simmer in a clean 12″ skillet and reduce by half. (about 5 Minutes), transfer to a bowl, add the lemon juice, stir and set aside.

6. Melt the butter in your now empty 12 inch skillet on medium heat. When it stops foaming add the apples tossed in maple syrup. Cook for about 14 minutes. stirring frequently.  Don’t fully cook the apples.  stop just before. Remove from heat and stir in the reduced apple cider/lemon juice mixture.

7. Distribute the topping evenly over the top of the apples. Place the skillet on a baking sheet in the oven and bake (I used convect) for 15 to 20 minutes.  You will want the topping to look golden brown.  Cool on a wire rack for 15 minutes and serve with ice cream (I use coconut milk ice cream)



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