Gluten-Free Chocolate Pudding Pie
Valentine’s day is a time of appreciation for your better half and typically there’s some form of indulgence involving chocolate. This chocolate pudding pie certainly ticks all the boxes and even considers your nutrition at the same time, you could say it’s a match made in health heaven.
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9 hrs 15 mins
For the Filling
375ml/12.75floz coconut cream
250ml/8.5fl oz Greek yoghurt
4 egg yolks
185ml/6.25fl oz maple syrup
¼ tsp salt
21g/0.75oz gelatin powder
2 tsp vanilla extract
130g/4.5oz unsweetened chocolate chips
For the Crust
25g/1oz almond flour
70g/2.5oz coconut flour
60ml/2fl oz maple syrup
6oml/2fl oz coconut oil
pinch of salt
For the Cherry Glaze
90g/3oz maraschino cherries
125ml/4fl oz maple syrup
- Make pie crust by combining all ingredients for the crust in a bowl and mix well. Press onto a springform pan. Bake at 180C/360F for 8-12 minutes. Set aside.
- Make the filling.
a. In a bowl, whisk together egg yolks, maple syrup, and salt. Set aside.
b. Mix gelatin powder and about 2 tsp. of warm water in a small bowl. Set aside.
c. Heat coconut cream and yoghurt in a saucepan for about 3 minutes, stirring constantly. Do not allow it to come to a boil.
d. Temper the egg mixture. Ladle the hot coconut cream and yoghurt mixture in a thin stream into the egg mixture. Work it in slowly so that the eggs do not curdle.
e. Put the mix back into the saucepan together with the softened gelatin. Heat for about 2 minutes to dissolve the gelatin.
f. Add the chocolate chips and vanilla extract. Heat until chocolate is fully melted.
g. Allow this pudding to cool. About 15 minutes.
- Make the glaze by combining cherries and maple syrup in a saucepan and simmer for 10 minutes or until thick and syrupy.
- Assemble the pie.
a. Pour filling into crust.
b. Refrigerate overnight to set.
c. Top with glazed cherries.