Paleo Raspberry Chocolate Truffle Pie

This decadent pie consist of a smooth raspberry-flavored chocolate truffle filing and a dark chocolate almond/pecan crust. The raspberry flavor comes from tossing a sugar free raspberry sauce into the creamy mixture of chocolate and coconut cream. Topped with fresh raspberries and more raspberry sauce, this is truly an indulgence for that special occasion.

Paleo Raspberry Chocolate Truffle Pie

The crust is soft and has a sweet nutty, dark chocolate flavor. There is no need to bake this crust and it is made simply by turning dried dates into a creamy, smooth paste and mixing it with raw almonds and pecans and an unprocessed raw cacao powder.

This recipe for Raspberry Chocolate Truffle Pie contains no gluten or grains and it is dairy free.

Paleo Raspberry Chocolate Truffle Pie

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Paleo Raspberry Chocolate Truffle Pie
  • ½ cup raw almonds
  • ½ cup raw pecans
  • ½ cup Medjool dates (about 6 large dates), pitted
  • 3 tablespoons raw cacao powder
  • ½ tablespoon coconut oil, melted
  • ½ teaspoon vanilla extract
Raspberry Sauce:
  • 1½ cup raspberries, frozen or fresh
  • 1 can (13.5oz) full fat coconut milk
  • 3 tablespoons coconut oil, melted
  • 1 cup chocolate chips
  • 1 tablespoon vanilla extract
  • ⅓ cup raspberry sauce
  1. chop almonds and pecans in a food processor until coarse meal and place in a bowl
  2. process dates in the food processor until they form a creamy paste
  3. add date paste, cacao powder, coconut oil and vanilla extract to the bowl with the almonds and pecans and mix to combine all ingredients
  4. pat the crust mixture onto the bottom of an 8-inch removable bottom pan lined with parchment paper
Raspberry Sauce:
  1. add 1 cup of raspberries to your food processor and pulse until smooth (if you are using frozen raspberries, let them thaw out completely first)
  2. pour into a strainer set over a bowl, and gently press the raspberries to extract their juices
  3. reserve ⅓ cup of the juice for the filling
  4. mix the remaining ½ cup of whole raspberries into the sauce
  1. place the coconut milk and coconut oil in a sauce pan and heat the mixture until it boils
  2. remove from stove and mix in reserved ⅓ cup of raspberry sauce, chocolate chips and vanilla extract until the chocolate melts and everything is combined
  3. pour filling over the crust and freeze overnight
  4. remove from freezer, drizzle with raspberry sauce and serve

Recipe serves about 10 people. Store pie in the freezer.


Love to hear from you & see your photo! Please comment below.


  1. Nikki June 17, 2013 at 1:12 pm Reply

    This looks so lush and delicious and I want to make it for a morning tea tomorrow but with the “whole” can of coconut milk, what SIZE do you use. :) great web site….I love it.

    • adriana June 17, 2013 at 1:42 pm Reply

      13.5oz can of coconut milk

  2. Michelle Leary June 24, 2013 at 12:56 pm Reply

    Just made this for my daughter’s 2nd birthday. Delicious! Thank you for sharing the fantastic recipe!

  3. adrian howley July 13, 2013 at 3:21 pm Reply

    All of those ingredients for the raspberry truffle pie were extremely expensive! I couldn’t possibly afford to make this! :(

  4. Martha July 25, 2013 at 1:12 am Reply

    Is one cup = 250 ml?

  5. Elena March 2, 2015 at 10:00 pm Reply

    Thank you for sharing the recipe. The cake is amazing. It’s a perfect healthy treat.

    • adriana March 3, 2015 at 8:53 am Reply

      Thanks Elena :) Looks delicious!

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