gluten-free vegan chocolate ganache pie

Chocolate cream pie, before cashew cream topping

Sometimes we must be decadent…

It’s my birthday,  and I am craving a slice of chocolate silk pie made with butter and eggs and topped with whipped cream.

Nope.  Not happening.

But, I have been playing with some recipes and now have a vegan version of a chocolate silk pie…with a gluten-free crust! It does contain coconut cream, though, so John can only have small slices…sparingly…..

so, it’s company food!   Now to invite people over so I can make this pie!

Gluten-free vegan chocolate ganache pie

Gluten-free crust (press-in): enough crust for a deep dish pie

  • 1 ½ cups ground almonds (I use my Vitamix for this)
  • 1 cup brown or white rice flour
  • ½ cup coconut oil, melted
  • 4 TBL maple syrup

Chocolate Ganache Filling: enough filling for a deep dish pie

  • 4 cups mini vegan semi-sweet chocolate chips
  • 2  8.5 oz cans of coconut cream (I use Coco Lopez Cream of coconut)
  • 1 tsp salt
gluten-free crust,after baking

Gluten-free crust

  1. Preheat the oven to 350 degrees.
  2. If you are making your own ground almonds, pour them into a Vitamix. Turn it to 5 and pulse 5-6 times until ground.  Too much or too long will may give you almond butter 🙂
  3. Mix dry ingredients in a small bowl, then pour in the maple syrup and the melted coconut oil and work with you hands until the dough comes together in a type of ball.
  4. Place the ball into pie pan, pressing the crust into place on the bottom and up the sides of the pie pan.
  5. Bake the crust  fully for 13-16 minutes until firm and golden. Let cool thoroughly.

Chocolate Ganache Filling:

  1. Melt the chocolate chips, either in a double boiler or using the microwave. Now, I have not owned a double boiler in years, so  it’s the microwave for me. To melt the chocolate chips, pour them into a wide, shallow bowl and put it in the microwave. Heat it on medium high for about 1 minute to start with. Remove from the microwave and stir. Repeat heating at shorter intervals, 15 to 20 seconds, stirring in between, until the chocolate is completely melted and has a smooth consistency. Remove from heat, then stir in the salt.
  2. Pour the coconut cream into the chocolate mixture and stir until thoroughly mixed.

To Assemble:

Pour the chocolate ganache into a cooled crust, spreading into an even layer.

Add cashew whipped cream if desired….or plain is awesome!

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Author: mduggan10

I have lived in a Victorian-era house, spent several years living on a boat, and now live at the top of a mountain. Throughout his all, I have been a coffee snob, a whole foods snob, and an instructional designer.

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