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.
INGREDIENTS
Nutrition- 375
- 250ml Greek yogurt
- 4egg yolks
- 185ml maple syrup
- 1⁄4teaspoon salt
- 21
- 2teaspoons vanilla extract
- 130g unsweetened chocolate chips
- 25g almond flour
- 70g coconut flour
- 60ml maple syrup
- 60ml coconut oil
- 1pinch salt
- 90
- 125ml maple syrup
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DIRECTIONS
- 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 teaspoons of warm water in a small bowl. Set aside.
- Celsius 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.
- Celsius Top with glazed cherries.
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