Paleo Chocolate Fudge Pie
This paleo chocolate fudge pie is silky smooth, fudgy and decadent and has an almond flour-based crust.
At first, I tried making a paleo chocolate cookie crust. I tried others’ recipes and came 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 massive 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 pairs perfectly with the filling. If you want a crisp bottom crust, you could pre-bake the crust slightly, but I’d be concerned 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
Ingredients
For the crust:
- 2 cups (200 grams) finely ground blanched almond flour
- 2 tablespoons coconut sugar
- 1/4 teaspoon salt
- 2 tablespoons + 1 teaspoon (33 grams) refined coconut oil
- 1 large egg 50 grams, out of shell
For the Filling
- 1 2/3 cups (283 grams) paleo chocolate chips or chopped chocolate
- 7 tablespoons (98 grams) refined coconut oil
- 1 cup (225 grams) coconut cream
- 2 large eggs 50 grams each, out of shell
- 7 tablespoons (88 grams) coconut sugar
- 1 tablespoon vanilla extract
- 1/8 teaspoon salt
Instructions
Prepare the crust:
- 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.2 cups (200 grams) finely ground blanched almond flour, 2 tablespoons coconut sugar, 1/4 teaspoon salt, 2 tablespoons + 1 teaspoon (33 grams) refined coconut oil, 1 large egg
- Press the mixture up the sides and over the bottom of a 9″ pie plate. Set aside while preparing the filling.
Prepare the filling:
- In a small pot over low heat, melt the chocolate and coconut oil, stirring until melted.1 2/3 cups (283 grams) paleo chocolate chips, 7 tablespoons (98 grams) refined coconut oil
- Remove from the heat and stir in the coconut cream until well combined.1 cup (225 grams) coconut cream
- In a large mixing bowl, mix together the eggs, sugar, vanilla and salt and then stir in the chocolate mixture until well combined.2 large eggs, 7 tablespoons (88 grams) coconut sugar, 1 tablespoon vanilla extract, 1/8 teaspoon salt
- 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.
Notes
- 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.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
- 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.
Nutrition
Categories:
Dairy-free, Gluten-free, Gluten-free Pie Recipes, Grain-free, Paleo, Paleo Desserts, Pies and Tarts,
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?
Thank you!
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. :)
Absolutely delicious!
I’m so happy you liked it. :) Thanks for the feedback!