The first time I tasted a black bottom pie, I was captivated by its rich, creamy filling and the contrasting crunch of the crust. It was an indulgent treat that felt almost sinful, yet I couldn’t shake the feeling that I wanted to enjoy such desserts without the guilt. This inspired me to create a healthier version that still retains all the luscious flavors.
With this recipe, we’ll be using wholesome ingredients like almond flour for the crust and a delightful blend of avocados and cocoa for the filling, making it not just a feast for the eyes but also a treat that your body will love.
Ingredients
For the crust:
– 1 ½ cups almond flour
– 2 tablespoons coconut oil, melted
– 2 tablespoons pure maple syrup
– ¼ teaspoon sea salt
For the chocolate filling:
– 2 ripe avocados
– ½ cup unsweetened cocoa powder
– ½ cup pure maple syrup or honey
– 1 teaspoon vanilla extract
– ¼ cup almond milk (or any plant-based milk)
– A pinch of sea salt
For the whipped topping:
– 1 cup coconut cream (chilled)
– 2 tablespoons pure maple syrup
– 1 teaspoon vanilla extract
– Dark chocolate shavings or cacao nibs (for garnish)
Instructions
For the crust, combine the almond flour, melted coconut oil, maple syrup, and sea salt in a mixing bowl. Stir until the mixture is crumbly but holds together when pressed.
Press the mixture firmly into the bottom and sides of a 9-inch pie pan to form an even layer. Preheat your oven to 350°F (175°C) and bake the crust for about 10-12 minutes until it’s lightly golden. Remove from the oven and allow it to cool completely.
For the chocolate filling, scoop the flesh of the ripe avocados into a food processor. Add unsweetened cocoa powder, maple syrup, vanilla extract, almond milk, and a pinch of sea salt. Blend until silky smooth, scraping down the sides as needed to ensure everything is well combined.
Pour the luscious chocolate filling into the cooled pie crust, smoothing it out with a spatula. Place the pie in the refrigerator to set for at least 2 hours.
While the pie is chilling, prepare the whipped topping. In a mixing bowl, whip the chilled coconut cream with maple syrup and vanilla extract until light and fluffy.
Once the pie has set, remove it from the refrigerator and spread the whipped coconut cream over the chocolate filling. Finish with a sprinkle of dark chocolate shavings or cacao nibs for an extra touch of elegance.
Slice and serve this delightful black bottom pie to your friends and family, and watch their faces light up with joy! Not only will they be impressed by the taste, but you’ll also be proud to share a dessert that’s as nutritious as it is delicious.
Enjoy the journey of healthier indulgence with every bite!