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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5.0 from 1 reviews
Paleo Raspberry Chocolate Truffle Pie
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Ingredients
Crust:
  • 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
Filling:
  • 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
Instructions
Crust:
  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
Filling:
  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.

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14 Comments

  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!

  6. Ann February 1, 2016 at 12:04 pm Reply

    This is delicious, but I found the texture a little “gritty.” Do you think I did something wrong? I followed the recipe exactly.

    • adriana February 3, 2016 at 11:31 am Reply

      Hi Ann, I am not sure the texture of you pie came out like that, it should have been really smooth. I’m glad you like the taste though. If you make it again, please let me know if you get the same results.

      • Ann February 4, 2016 at 3:37 pm Reply

        Thanks for responding, Adriana! I am obsessed with your website now that I’ve discovered it. Your Chocolate Covered Thin Mint Fudge Brownies are my favorite so far, but I’ve only just begun. I plan to make as many of your recipes as I can. Thank you for your creativity and for sharing your wonderful recipes. I have always loved baking more than anything else and, since being put on a gluten-free, grain-free, dairy-free diet by my doctor, I have been searching for exactly what your website offers. Please keep up the good work!

        • adriana February 4, 2016 at 3:44 pm Reply

          Thank you so much Ann! I am so happy to read your message and know your like my recipes and want to try many more 🙂 Your kind words inspired me and I will for sure continue to share new recipes as well as my journey so that many more people can learn to use food as medicine like we do.

  7. maria February 29, 2016 at 6:09 am Reply

    I don’ t have raspberries. Can I make it just with coconut and chocolate?

    one more question, and it is really important to me. in english, what is freezer? is it where you put ice cream, or is is the place where you put…yogurt or milk?

    thanks!

    • adriana March 1, 2016 at 11:03 am Reply

      Hi Maria, you can substitute the raspberry for another berry if you like. Or you can leave it out of this recipe as well.
      Yes, freezer is where you put ice cream; fridge or refrigerator is where you store yogurt. Hope this helps.

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