A chocolate cream pie that's good for you. What a dream! Kira Simpson works her magic with our Raspberry Mylk Chocolate, Cacao Powder, Coconut Oil and more! This is a set-in-fridge pie so it's perfectly refreshing for summer.
Desserts
Snacks
Raspberry Chocolate Cream Pie
By Kira Simpson
Filling
- 1 block of Loving Earth Raspberry Mylk Chocolate
- 1 block of Loving Earth Dark 85% Dark Chocolate
- 300ml Coconut Cream
Crust
- 2 cups of Walnuts
- 1 cup Loving Earth Shredded Coconut
- 1 cup Loving Earth Raw Cacao Powder
- 5 medium Medjool Dates
- 1 Tbsp. Loving Earth Coconut Oil
Topping
- Fresh raspberries
- Loving Earth Cacao Nibs
- Loving Earth 85% Dark Chocolate
- Step 1Blend up the crust ingredients in a food processor on high for approx. 30 seconds or until the ingredients are form a soft crumbly texture.
- Step 2I used a 25cm quiche/flan pan – press the mixture firmly into the pan bringing it up the sides then place the crust in the fridge while you make the filling.
- Step 3In a small saucepan on a low heat setting melt the Raspberry and Dark chocolate with the coconut milk. Stir until the mixture is a thick creamy consistency – remember low heat so the oils in the ingredient don’t separate.
- Step 4Pour the chocolate cream mixture over the pie crust and give the pan a little wiggle to make sure the filling goes all the way to the edges.
- Step 5Leave to set in the fridge for 4 hours or until firm
- Step 6Melt half a block of the 85% Dark Chocolate the pour over the top of the pie. I melted the second half of block to drizzle over the top to create texture on.
- Step 7Then while the chocolate is still melted, top off with cacao nibs and fresh raspberries so they hold in place. Pop into the fridge to set for another half an hour then it’s ready to serve!
