Chocolate Berry Silk Pie- Low Carb, Grain-Free, Paleo DessertBy
This was an awesome treat this weekend. This pie isn’t very sweet, but if you have the carbs to spare, you can add some honey to the mix. It was definitely filling, easy and quick to make. I assembled it while working on other projects in the kitchen. It looks pretty, too.
Slice this pie into twelve slices and it weighs in at 12.5 grams net carbs, 5 grams protein and a whopping 30 grams of fat. My daughter thought it was too chocolatey, so if you’re serving kids, you might want to cut the cacao down to 4 Tbs for the filling. Personally, I enjoyed the bittersweet flavor. The pie is rich, so I do recommend you cut it into 12 pieces.
Chocolate Berry Silk Pie
3 dates, pitted
2/3 cup cashews
2/3 cup coconut flakes
1 Tbs cacao powder
2-3 Tbs coconut oil
In the bowl of a food processor, combine the dates, cashews and coconuts and pulse until the dates are in small pieces. Add the cacao powder and the coconut oil and process until everything is uniformly combined and chopped into tiny pieces. Press into a thin layer in the bottom and up the sides of a 9-inch pie pan. Place in the freezer and freeze until firm.
2 cups mixed berries- I used blueberries, strawberries and cherries
3/4 cup crispy cashews
4-6 Tbs cacao powder
1 Tbs vanilla extract or 1/4 tsp ground vanilla bean
3/4 cup coconut oil
1/2 cup coconut cream
1/4 cup coconut butter
1/8 tsp salt
stevia to taste
Combine all of the filling ingredients in a Blendtec or other high-powered blender and blend until smooth. In my Blendtec, I put it on the frozen yogurt setting. Pour into the frozen pie crust and return to the freezer until completely solid.
To serve, dip the bottom of the pie pan into hot water for 5 seconds to get the coconut oil in the crust to release. Slice into twelve pieces and serve.
This pie holds its shape when it is room temp, so you can store it in the fridge if you’d like. Just keep it well-wrapped.
This post was shared at Sunday School, Monday Mania, Homestead Barn Hop, Slightly Indulgent Tuesdays, Fat Tuesday, Real Food Wednesday, Wildcrafting Wednesday, Gluten-free Wednesdays, Creative Juice, Freaky Friday, Allergy Friendly Friday, Pennywise Platter, Simple Lives.
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KerryAnn Foster runs Cooking Traditional Foods, the longest running Traditional Foods Menu Mailer on the internet, now in its seventh volume. KerryAnn has eleven years of traditional foods experience and is a former Weston A. Price Foundation chapter leader. Read about KerryAnn’s journey to health through multiple miscarriages, celiac disease, food allergies and intolerances, obesity, adrenal fatigue and heavy metals.
Founded in 2005, CTF helps you feed your family nourishing foods they will love. With two choices of Menu Mailers, multiple eBooks, Print Books and video-based classes, KerryAnn makes traditional foods easy, accessible, affordable and family friendly for everyone.
KerryAnn founded Nourished Living Network, a network for traditional food and natural living bloggers, in 2011. NLN provides support, publicity and networking opportunities for bloggers all across the traditional foods spectrum. Our Recipe Gallery features recipes from the fifty member blogs and growing.