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,
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