Chilled Dark Chocolate Pie with Toasted Almond Crust and Strawberry Vanilla Compote

by Angela (Oh She Glows) on July 6, 2013

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Lately, I’ve been reflecting on lessons that I’ve learned since changing my career path and branching out on my own 4 and 1/2 years ago. Trying to pursue a new field in which I had no prior experience and grow a business feels like a rollercoaster most of the time. There are many ups and downs! Disappointments. Set backs. Progress. Self-Doubt. Excitement. Stress. Gratitude. Growth. Burn out. Deal Breakers. It’s been such a crazy ride, but I wouldn’t change it for the world. Well, there is one thing I would do differently – I would’ve hired an accountant much sooner than I did. They are worth their weight in gold.

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Other than that, I’m a firm believer that the mistakes and tough times are incredibly valuable. I’ve learned to believe in myself which was never something that came to me naturally. I’ve turned down opportunities and walked away from deals because they didn’t have my best interests at heart. While scary at the time, those are some of my proudest moments because I was true to myself and what I believe in.

Whatever path you happen to be on, believe in yourself. Stick to your guns if it’s important to you! When you have a bad feeling about something, listen to your gut. And most importantly, don’t let someone else convince you that you’re nothing without them. It just isn’t true. You might just be one person, but you are everything to your vision. Maybe your journey won’t look exactly as you thought it would, but sometimes that’s for the better anyway. If you have the passion and drive for something go after it and share it proudly with the world. We’re anxiously waiting to see it.

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I’m happy to say that I’m getting into a good groove again with recipe development. Look at me posting on a Saturday of all days! Recipe ideas are starting to flow and most of my trials are turning out, almost effortlessly at times. It feels good after a long period of feeling drained on the creativity front. For the first time in a long while, I actually know the next recipe I’m posting on this blog which hasn’t happened in probably 6 months. hah. (Spoiler alert – you’ll never see Tabbouleh the same way again).

This pie. Finally, I get to this pie. Well, it didn’t last long! What else is there to say? I threw together a simple crust made with almonds, oats, coconut oil, and maple syrup. As I’ve mentioned many times before, I prefer this type of press-in crust over traditional flour pie crusts because the flavour is just incomparable. Plus, no rolling or kneading. It’s a no brainer.

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The other day I was making my 2-Ingredient Chocolate Frosting and I realized it would make a fun, truffle-like pie filling because it hardens nicely when chilled. I paired it with a warm strawberry vanilla compote to serve on top. The compote is totally optional, but the cold and warm contrast was really nice! It’s also a great way to use up bruised berries that are on their last legs.

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Chilled Dark Chocolate Pie with a Toasted Almond Crust and Strawberry Vanilla Compote

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Yield: 12 servings

For the crust (adapted from pecan pie crust):

  • 3/4 cup raw almonds
  • 1/4 cup coconut oil
  • 3 tablespoons maple syrup
  • 1/4 teaspoon fine grain sea salt
  • 1/2 cup oat flour
  • 1 cup rolled oats

 

For the filling:

  • 1 bag dark chocolate chips (about 340 grams)
  • 1 (15-ounce) can full-fat coconut milk, chilled in fridge overnight
  • Liquid sweetener, to taste (optional – I used 2 tbsp maple syrup)
  • Pinch of salt
  • 1 teaspoon pure vanilla extract

 

for the strawberry compote (optional):

  • 1 pound strawberries, hulled and diced
  • 2-3 tablespoons pure maple syrup (or other sweetener), to taste
  • 1 teaspoon arrowroot powder (or cornstarch)
  • 1 vanilla bean, scraped (or 1 teaspoon vanilla extract)

 

1. For the crust: Preheat oven to 350⁰F and lightly grease a 9-inch pie dish with coconut oil. Add almonds into a food processor and process until a fine crumb forms, the size of sand. Now add the coconut oil, maple syrup, salt, and oat flour and process again until the dough comes together. Finally, pulse in the rolled oats until the oats are finely chopped, but still have some texture to them. The dough should stick together when pressed between your fingers. If it doesn’t, try processing for a bit longer.
2. With your fingers, crumble the dough evenly over the base of the pie dish. Starting from the middle, press the mixture firmly and evenly into the dish, moving outward and upward along the side of the pie dish. The harder you press the crumbs into the dish, the more it will hold together. Poke 5-6 fork holes into the bottom to let the air escape.
3. Bake pie crust, uncovered, at 350⁰F for 10-13 minutes, until lightly golden and fragrant. Remove from oven and set aside to cool on a rack for about 20 minutes.

4. For the filling: Chill can of coconut milk in the fridge overnight so the cream can solidify. When ready, open the can and carefully scoop out the solid white coconut cream into a pot, discarding the water. Add chocolate chips and stir until combined. Heat over low-medium heat until most of the chocolate is melted. Remove from heat and stir in the optional sweetener, salt, and vanilla until smooth.

5. For the strawberry compote: Add diced strawberries into a pot and increase heat to medium. In a small bowl, whisk together the sweetener and arrowroot powder (or cornstarch) until no clumps remain. Add to strawberries and stir. Increase heat and bring mixture to a simmer and cook the strawberries for around 9-12 minutes or longer, until thickened and soft. Remove from heat and stir in the vanilla.

6. Assembly: Pour chocolate filling into pie crust and smooth out. Place in the freezer, on an even surface, for a minimum of 2 hours, or until firm throughout. Allow pie to sit on the counter for 15-30 minutes before attempting to slice. Slicing the first piece of pie is quite tricky, but I promise the second slice comes out much easier! Serve the pie chilled with the optional compote on top. Wrap leftover pieces of pie in tin foil and store in the freezer for up to 1 week.

Nutritional Info

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Hope your weekend squeezes in some chocolate, fun, sun, & relaxation!

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{ 14 comments… read them below or add one }

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Angelina December 5, 2016 at 11:38 am

Hi!

Beautiful pie, will make it for christmas!
Do you use ordinary dark chocolate chips with sugar in, or 100% cacao?
And do you think both versions would work?

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Pamela Ramey Tatum December 6, 2016 at 1:54 pm

Hi, I love your recipes… I would really like it if you would include the prep time on these so that at a glance, I could see if I have the time to make it., rather than my having to read through it and then trying to gauge how long it will take. Thank you for your wonderful recipes.

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Pamela Ramey Tatum December 6, 2016 at 1:57 pm

Sorry, after I clicked on the recipe to download it, I saw the prep time… wasn’t able to see it before that. Thank you, Angela.

Pamela

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kara December 19, 2016 at 4:54 pm

I’ve accidently brought full fat coconut cream! :( will this work??

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Ruth February 9, 2017 at 12:42 am

Hi angela!

I’d love to make this for a family gathering this weekend, but was wondering if subbing the chocolate chips for cocoa powder or something to that effect would work? Any thoughts welcome! Thanks for another beautiful&fail-proof recipe.

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Angela Liddon February 15, 2017 at 10:48 am

Hi Ruth, I don’t think it would work, unfortunately, as the chocolate chips provide sweetness, and also a firm texture once chilled.

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Marie DelPrete November 23, 2017 at 2:15 am

This pie is delish!!! You’re amazing and I’m totally inspired. Thanks so much.

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Angela (Oh She Glows) November 23, 2017 at 7:48 am

I’m so happy you love it Marie! Thanks for trying it out

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Louise November 23, 2017 at 10:18 am

BURNING QUESTION: We made this pie last night for thanksgiving today! I made the compote, because our host has a very small kitchen. I put it into a mason jar: can I reheat it successfully with the microwave or in a pan of water?? Thanks so much!!

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Angela (Oh She Glows) November 23, 2017 at 11:19 am

Hey Louise! haha love the burning questions! I’m not positive. With a microwave you’d want to remove any metal lids. I would probably opt to simmer it in a shallow pot of water to reheat! :) If all else fails, the compote is fabulous chilled too! Have a lovely Thanksgiving

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Barbara Cervantes December 16, 2017 at 5:41 pm

Hey Angie! Loved the recipe will try it for Christmas dinner , can I use stevia to sweeten it?

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Angela (Oh She Glows) December 17, 2017 at 8:37 am

Hey Barbara, So glad you enjoyed the pie! I’m not sure about stevia unfortunately. I don’t bake with it so I wouldn’t know what to suggest. If you try anything please let us know how it goes!

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Ayla Embil April 1, 2018 at 2:38 pm

Just made this pie yesterday and the crust is great, crispy & delicious! I did have some trouble with the filling though–while stirring and melting the chocolate and solidified part of the coconut milk, it suddenly became clumped up and oil started separating out in big amounts. Has anyone else run into this? I couldn’t fix it and had to try over. Second try was better, but as soon as I saw some clumpiness, I quickly poured it into the shell and into the fridge. Seemed to work, but I’d like to keep it all smooth next time, any suggestions??

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Angela (Oh She Glows) April 1, 2018 at 2:50 pm

Hey Ayla, Oh I’m so sorry you had trouble with the filling! I haven’t experienced this before but I think it could be due to the cold coconut cream? You may have better luck warming the cream over low heat first and only when the cream is warm (but not hot) stir in the chocolate. Also make sure that the maple syrup is at room temperature and not cold as well as cold maple syrup can cause chocolate to seize as well. I hope this helps and please let me know how it goes!

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