This paleo chocolate fudge pie is silky smooth, fudgy and decadent and has an almond flour-based crust.
You might remember me mentioning Joan of Chocolate, Chocolate and More in my ultimate hot chocolate post from last October, shortly after Joan passed away unexpectedly.
She was so generous – both with her time and knowledge and was really a pillar of the food blogging community. Joan would have turned 50 on Saturday and to honor her memory, some fellow food bloggers and I are making and sharing her recipes.
When going through her recipe archive, I was immediately drawn to her double chocolate fudge tart. The filling is made with chocolate, granulated sugar, butter and cream. I’m sure it’s insanely delicious as written but I thought I’d adapt it to make it a tad bit healthier. And paleo!
So I pretty much changed every ingredient. Only the amount of eggs, chocolate and salt remain the same. I don’t think Joan would have minded (or even noticed!) the changes. I really can’t imagine this being any more decadent.
The only thing that would give away the filling changes is the slight coconut taste. Other people couldn’t detect the coconut flavor but I could (maybe just because I knew it was in there?) so if you don’t like coconut, I probably wouldn’t recommend making this.
At first I tried making a paleo chocolate cookie crust. I tried others’ recipes and coming up with my own but none of them actually tasted like an Oreo cookie crust.
So I changed gears and just went with a normal crust. It looks like a huge amount of the paleo pies out there use or adapt this pie crust from Elana’s Pantry so I thought I’d give it a try. But with some added sugar (because pie crust without sugar makes me weep) and a tiny bit of extra coconut oil.
It worked great! It’s not as crisp as I’d like on the bottom, but it went with the filling perfectly. If you want a crisp bottom crust, you could pre-bake the crust a bit but I’d be worried that the top part would burn while baking the filling.
This almond flour pie crust from Wholesome Yum also looks like an awesome option!
The ganache I used on here pretty much had no point as it tasted exactly like the filling. I melted 1/2 cup chocolate chips together with 1/4 cup of full-fat canned coconut milk and stirred until smooth. Instead of using 1/4 cup of coconut milk, I recommend using 2 tablespoons of coconut milk and 2 tablespoons of raspberry liqueur, rum or some other flavor.
If you’re wondering how to make this with butter, cream, regular sugar or with an Oreo crust, be sure to check out the original recipe! This French silk pie from Amanda’s Cookin’ also sounds delicious!
And for a different crust, try this Gluten-Free Vegan Chocolate Pudding Pretzel Pie from Meaningful Eats!
Paleo Chocolate Fudge Pie (grain-free, gluten-free, dairy-free)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 8 pieces
- 2 cups (200 grams) blanched almond flour
- 2 tablespoons coconut sugar
- 1/4 teaspoon salt
- 2 tablespoons + 1 teaspoon (33 grams) coconut oil
- 1 large egg (50 grams, out of shell)
- 1 2/3 cups (283 grams) paleo-friendly chocolate chips or chopped chocolate
- 7 tablespoons (98 grams) coconut oil
- 1 cup (225 grams) coconut cream from a can of full-fat canned coconut milk, chilled overnight1
- 2 large eggs (50 grams each, out of shell)
- 7 tablespoons (88 grams) coconut sugar
- 1 tablespoon vanilla extract
- 1/8 teaspoon salt
For the crust:
For the Filling
- Position the rack in the lower third of the oven and preheat it to 350 °F (175 °C).
- Place the almond flour in the bowl of a food processor fitted with an S-blade. Sprinkle the sugar and salt over the top and then add the coconut oil and egg. Pulse just until a ball forms.
- Press the mixture up the sides and over the bottom of a 9" pie plate. Set aside while preparing the filling.
- In a small pot over low heat, melt the chocolate and coconut oil, stirring until melted.
- Remove from the heat and stir in the coconut cream until well combined.
- In a large mixing bowl, mix together the eggs, sugar, vanilla and salt and then stir in the chocolate mixture until well combined.
- Pour the filling into the unbaked crust and bake for 28 minutes. This is before little bubbles form all over the top (which you can see in this picture). The center will still be a little jiggly. Or actually a bit more than just a little jiggly. Remove from oven and let cool completely. Refrigerate for at least 4 hours before serving. If you decide to dig in before it's properly chilled, it'll have an odd texture and not the right silky, fudgy texture you see in the pictures.
- Refrigerate for up to 4 days.
Prepare the crust:
Prepare the filling:
- Coconut cream is the hardened part at the top of the chilled can. You can use the coconut water below the coconut cream in smoothies or just drink it.
- See the post for notes on the ganache.
Filling adapted from Double Chocolate Fudge Tart on Chocolate, Chocolate and More, who adapted it from Rachel Ray's recipe. Crust adapted from Elana's Pantry.
61 comments on “Paleo Chocolate Fudge Pie” — Add one!
3 comments are awaiting moderation!
Would it be ok to use Monk Fruit sugar instead of coconut sugar in the recipe?
I haven’t used that before so I don’t know. If it’s something you usually use as a replacement for coconut sugar, I imagine it’d work here. It’s not a recipe that requires caramelization so I think it’d work. Sorry I can’t give you a better answer! I hope it’ll work well if you try it. :)
Could I use almond milk instead of coconut milk?
I haven’t tried it but I think the filling would come out too runny.
I made it to take to a dinner party. I’m gluten free and so was someone at the event. There was also a request to use only natural sugars. Viola! It turned out beautifully. It was delicious and popular. Even the hosts’ kids asked if they could keep leftovers.
One note. I had someone come to the door and was outside when buzzer for oven went off. I was worried that I overcooked it. Not sure how much more than your suggested time but it was solid when I took it out of the oven. I also didn’t get a chance to refrigerate more than a couple hours. It turned out creamy and silky despite of all that. So, there you go. Thanks for the recipe. I’m definitely making it again.
I’m glad that it was enjoyed at the dinner party! And awesome that it didn’t come out overbaked. I always burn crusts when I get distracted like that! Thanks for your feedback. :) I’m so happy you’ll be making it again!
Wow. Entire family loved it. Even the kids! Thank you for such a delicious recipe.
I’m so sorry for just now seeing your comment! I didn’t realize I wouldn’t have internet at my in-laws over the holidays. :/ I’m happy to hear that you and the kids enjoyed the pie! :) Thanks for your comment and sorry again.
Very yummy! My family loved how rich it was. It was very hard though, once refrigerating it after baking it would be better to leave it out :)
Did it work to leave it out for you? I’d be afraid that the crust would get soggy. I said this below but I’m happy that it came out well. :) Thanks for your comments!
Hi! Do I need to whisk the eggs and sugar so they become fluffy or just mix to combine? Thanks!
Just mix to combine. I hope you’ll enjoy it! I’d love to hear how it comes out. :)
Thanks for replying so promptly! Unfortunately the bumps on top didn’t go away after refrigeration like yours in the picture so it didn’t look perfect, but it tasted amazing!
I’m happy that it at least tasted amazing! If the bumps don’t go away next time and you want to serve it for company, ganache is always good. ;) Thanks for your feedback!
Can u make this without the crust ?
Sorry for just now seeing this! I haven’t tried it but I think it’d work. But you’d have to scape it out of the pie pan. You wouldn’t get neat slices.
I’m currently baking this choc fudge pie, and I can’t wait to taste it!
During the process of making the filling, I accidentally poured in the coconut liquid. Will this affect the texture and taste?
So sorry for just now seeing your question! Do you mean you used the coconut water on the bottom of the can? If that’s what you did, then I’m guessing you added about 1/3-1/2 cup of water, which would make it less rich and less sweet. And you’d likely need to bake it longer. I hope it still came out okay!
Can u substitute the nuts to be nut free and gluten free ?
The crust is entirely nut-based (and the only sub for almond flour is different nut flours) so I would find a different crust recipe but the filling is nut-free. :)
Hi there. This pie is heavenly. I’ve made it four times now, and it impresses every time. The last two times though, it has split when I mix the chocolate mixture into the egg mixture, and the oil oozes to the top. Any idea what I’ve done wrong? Maybe the chocolate mix was too hot? It doesn’t affect the outcome or quality of the pie though, I just used a paper towel to suck up the excess oil, and after chilling overnight, the pie was just as good in taste and texture as the first couple of times. Just doesn’t look quite as smooth on top. Anyway, it’s a minor thing, but just thought you might be able to give me any hints you can think of so it doesn’t happen next time. (I will be making it many more times yet). Thanks heaps.
Hi! So happy you like the pie. :) That’s so strange about the last two times. Are you now using a different type of chocolate, perhaps one without some kind of emulsifier (like lecithin)? I don’t think the chocolate mix being too hot would cause that but next time, you could just pay attention to that and see if that makes a difference. I’d love to hear what happens next time! My guess would be to go back to the type of chocolate you used the first two times, if you indeed switched brands. And if you didn’t, I’m afraid to say I have no idea what the issue could be!
Love this recipe. Appreciated the fact that I could print it with just one click. Although was sad the pic did not print with it. Just so you know, that IS possible to do. Look at recipes in the website foodbabe.com. When you print hers, the pic prints with it. I don’t know how it is done, but just wanted to let you know that it is possible in case you are interested in that option…….
Hi there! Sorry for just now seeing your comment. I’m happy you like the recipe. :) I know that it’s possible to have the picture print with the recipe but people actually complained when that’s how I had it set up before. Since then, I haven’t had any complaints so I think I’ll stick to the way it is now. Sorry for the inconvenience! Maybe one day I’ll hire my designer to make there be an option.
can i substitute the coconut cream? if yes by what?
You could use heavy cream (if you eat dairy) for the same amount.
Thanks for your response. But i’m asking for a dairy free option. I’m afraid of the overpowering taste of the coconut cream.
Like I said in the post, it just has a slight coconut taste (to me) and everyone else who tasted the pie couldn’t taste it at all. :)
I made this for the chocolate lovers in my family for Thanksgiving, it was a huge hit!! I used my own teff tart crust, then your filling…it was rich and decadent!! thank you!!
Yay! I’m so happy they liked it! And by the way, I love your blog. I eat AIP (despite the recipes you find here) and have been meaning to try your AIP strawberry pies for a long time. :) Thanks a bunch for your comment!
I love those bad boys! I would never have guessed you were AIP! I have lots of paleo and vegan stuff that might work for you, some is nut free too! Thanks again!
Awesome, thanks! I’ll check them out. And yeah… I actually did GAPS and AIP combined for 6 months until I was 3 months pregnant and couldn’t stand the broth and lack of starches anymore. At least it makes “just” AIP really easy. :D
I made this for Thanksgiving. I bought the wrong chocolate and doubled the batch for two pies. I used two blocks of 100% cocoa and two blocks of dark baker’s chocolate. It was DIVINE! So dense and fudgy and smooth and dark!!! Thank you so much!!!!
That’s awesome that it worked out well with the “wrong” chocolate! Thanks for the tip and your comment. I’m so happy you enjoyed it!
This is simply decadent and delicious. I agree, don’t be temped to slice in too early. After leaving the pie overnight….my goodness, so silky smooth. So beautiful. Chocolate lovers, perfect! Thank you so much.
I’m thrilled to hear that you enjoyed it and that it came out well! Thanks a bunch for your comment. :)
I’m so happy you liked it. :) Thanks for the feedback!
This pie look amazing and I know Joan would have loved your version!
The perfect chocolate dessert for Joan! <3 She would have loved this so much!
Oh wow this is just the best chocolate tart ever. I love that it is a recipe that more people can enjoy. Something I’m actively working on, creating recipes alongside mine that are gluten free or generally healthier.
Utterly delicious thank you for a fabulous recipe x.
I am just loving this pie and have to try your crust…it’s so different and lovely! A very lovely tribute to Joan.
This sounds awesome…very good and I know the perfect person to make it for except he doesn’t live anywhere near me anymore…
Anyway, thought I would let you know I got an email from you yesterday except it was for your vegan vanilla sauce. I went straight over to your website and your vegan vanilla sauce was indeed the last thing posted. But I decided to get on here this morning and I see your Paleo Fudge Pie is here. Yummy. Has this happened to anyone else?
Sorry about that! The first time it happened, I looked into it and there was nothing that would explain it. So I thought it was a glitch. But now that it’s happened a second time, I’ll write the newsletter service and ask them if they’re aware of this issue. Thanks for letting me know again!
Was going to let you know that I did get the email for this yesterday afternoon. Still looks so yummy. May have to save until christmas though. I’m trying to be good!
That’s good! Thanks for letting me know. I tried something to get it to go out and I’m happy it did. :) I think we’ve figured out the issue so hopefully you won’t get another post twice again! Thanks for not getting frustrated with getting the emails double. :)
Great tribute to Joan, I can’t wait to try your version of the recipe <3
I’m so sorry about the loss of your sweet friend. What a great way to honor her memory with a delicious and beautiful chocolate treat. My husband has a super-taster ability to detect even the slightest amount of coconut in anything…although he does like the taste! ;)
This pie looks so sinful! I am almost certain that Joan would have wholeheartedly approved of this one. ;)
I don’t know how something so decadent looking can actually be healthier for you. You are an incredible baker. Joan would be proud!
Wonderful tribute to Joan! And I’ll bet that coconut cream in the pie filling is simply amazing!
Okay, this is the awesomest. I love that you and I are on the same page when it comes to making healthy versions of decadent desserts!
Ooooh this looks amazing!! Love that it’s Paleo too :)
Wow, another beautiful tribute to Joan. I have seen several and each and every one is so special. This tart is amazing and Im sure she would have been thrilled with your adaptation.
This pie looks absolutely incredible, Erin. I know that Joan would have loved both this pie and the sweet words being shared this week. I miss her so much.
This looks so rich and creamy – perfect decadence!
It’s so hard to believe Joan’s been gone almost a year already. this pie is a great tribute!
What a nice tribute to Joan! She was the VERY first person I met at my first food blogger conference three years ago. She would be honored with this chocolate recipe!
Joan was such a good person and that’s so nice of you to do a tribute to her. Love the changes you made!
Joan would have loved this! Just look at that chocolate!
What a lovely tribute to Joan and I love how you adapted it! I love all of your sweets, Erin! We all miss Joan very much. XO