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    Home | Recipes | Cakes / Pies

    Raspberry Chocolate Truffle Pie

    By Adriana Harlan | 25 Comments | Published: Jun 17, 2013 · Modified: Dec 16, 2020

    Recipe Reviews
    5 from 8 reviews

    This no bake Raspberry Chocolate Truffle Pie is smooth with a raspberry-flavored chocolate truffle filling and a dark chocolate almond/pecan crust. (Paleo, Vegan, Gluten-free)

    single slice of raspberry chocolate truffle pie topped with fresh raspberries on a white square plate with dark background

    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.

    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.

    single slice of raspberry chocolate truffle pie topped with fresh raspberries on a white square plate with dark background

    More raspberry recipes

    • Raspberry Mousse (Paleo, Vegan)
    • Chocolate Brownie Ice Cream Parfaits
    • Mix-Berry Tart With Coconut Whipped Cream
    • Homemade Raspberry Chocolate
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    Raspberry Chocolate Truffle Pie

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    5 from 8 reviews
    Recipe by Adriana Harlan
    Servings :10
    Prep :35 mins
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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:

    • 1 ½ cup raspberries, frozen or fresh

    Filling:

    • 1 can (13.5oz) full fat coconut milk
    • 3 tablespoons coconut oil, melted
    • 1 cup semisweet mini chocolate chips
    • 1 tablespoon vanilla extract
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    Crust:

    • Chop almonds and pecans in a food processor until coarse meal and place in a bowl.
    • Process dates in the food processor until they form a creamy paste.
    • Add date paste, cacao powder, coconut oil and vanilla extract to the bowl with the almonds and pecans and mix to combine all ingredients.
    • Spread the crust mixture onto the bottom of an 8-inch removable bottom pan lined with parchment paper.

    Raspberry Sauce:

    • 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).
    • Pour into a strainer set over a bowl, and gently press the raspberries to extract their juices.
    • Reserve ⅓ cup of the juice for the filling.
    • Mix the remaining ½ cup of whole raspberries into the sauce.

    Filling:

    • Place the coconut milk and coconut oil in a sauce pan and heat the mixture until it boils.
    • 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.
    • Pour filling over the crust and freeze overnight.
    • Remove from freezer, drizzle with raspberry sauce and serve.

    Notes

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

    Nutrition per serving

    Calories: 251.1kcalProtein: 2.5gFat: 17.9gSaturated Fat: 9.9gSugar: 14.8gFiber: 4.5gCarbohydrates: 21.8gNet Carbs: 17.3g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

    *Gluten-free, Paleo, Vegan dessert recipes*

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