No-Bake Chocolate Pie (Keto & Paleo Friendly)


This silky chocolate pie is no guilty pleasureit's pure pleasure! Ever since I learned about the havoc that sugar wrecks on our health my sweet tooth became a love/hate relationship. I love to celebrate with friends and family while enjoying sweet treats, but I don't like the way sugar makes me feel nor what it does to my waistline. So I was overjoyed to discover alternative sweeteners that are all-natural—and super sweet!


   Whether you have a family member who eats grain-free because they are recovering from a sickness (like chronic inflammation or IBS), or a friend who’s not eating sugar to prevent disease (like diabetes, obesity or alzheimer's), or a child who is sensitive to gluten—this easy-to-make pie is a great go-to. It will satisfy traditional and mindful eaters alike. And don’t be deceived by its high health rank; this velvety pie is creamy, sweet, rich and deeply satisfying. It’s a great dessert to enjoy with family or friends for the holidays. Nobody will even notice its non-traditional ingredientsso don't tell them how healthy it is until after they've devoured it and asked for seconds.




4 cups full-fat coconut milk

3/4 cup powdered* erythritol sweetener

2 tablespoons grass-fed gelatin

2 teaspoons vanilla extract

3/4 cup cocoa powder

5 tablespoons grass-fed butter softened (or melted coconut oil for a dairy-free version)

1/2 teaspoon sea salt

3 drops of stevia glycerite (optional)


2 cups blanched almond flour

6 tablespoons butter softened (or coconut oil for dairy free version)

1/3 cup powdered erythritol sweetener

1 teaspoon vanilla extract

1/4 teaspoon sea salt

*You can buy powdered "confectioners" erythritol like Swerve or you can create your own by blending granulated erythritol in a high speed blender.


To Make the Filling

In a blender, add 3 cups of coconut milk with the vanilla, erythritol, cocoa powder, butter (or coconut oil), and salt. Blend until smooth. In a separate saucepan, whisk 1 cup coconut milk and gelatin over medium heat until dissolved. Add the warm coconut mixture to the blender and blend everything together until thoroughly mixed.

To Make the Crust

In a big mixing bowl, stir the almond flour, softened butter, vanilla extract, sea salt, and erythritol together until thoroughly mixed. Using your hands, mash the dough in a 10” round dish till the bottom and sides are evenly covered.

To Make the Pie

Pour the chocolate filling into the pie crust. Place in the refrigerator for at least 45 minutes to set the pie. As the pie chills it will become firm (thanks to the gelatin). Leave in the refrigerator till serving. Garnish with whipped cream (or whipped coconut cream), chocolate sauce, fresh berries, and/or cacao nibs.

Enjoy and let us know in the comments how it goes and if you have any questions!




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