I recently came across a delicious recipe on consideritjoybaking.com that I knew I had to try. I slightly altered some of the ingredients (like the berries) and added more chocolate (of course), but the creamy, cheesecake-like filling and “graham cracker” crust are the same.
If you’re someone who wants a no-bake dessert for those hot, summer months, this is for you! Link to original recipe: http://consideritjoybaking.com/2013/06/29/strawberries-and-cream-no-bake-pie/
Chocolate and Berry Cream Pie
Graham Cracker Crust Ingredients:
1 1/4 cup raw pecans
1 TBSP melted ghee or coconut oil
a few dashes of salt
8 medjool dates, pitted
Pie Filling Ingredients:
3/4 cup coconut cream concentrate (also called coconut manna or coconut butter)
1/2 cup honey
2 tsp. vanilla
1 1/4 cup canned, full fat coconut milk
2 TBSP coconut oil, melted
Fresh fruit of your choice
Start by putting the nuts for your crust into a food processor. Pulse until they are ground into meal. Then add the rest of your crust ingredients. The consistency should be enough “sticky” enough to press together.
Press the crust into your pie pan.
Put the pie crust in the refrigerator while you work on the filling. Go ahead and wash your food processor, because you are going to use it to make your pie filling. You will have to warm up your coconut cream concentrate to get it into a liquid form. Try to make sure all of your ingredients are room temperature or a bit warmer, otherwise the coconut will turn hard again if exposed to cold temperatures.
Blend all pie filling ingredients until smooth. Pour into pie crust.
I would recommend freezing the pie for about 30 minutes and then adding the chocolate. The cream filling will go from liquid-y to firm and it will be much easier to drizzle the chocolate over it. You can also add your berries now (if you don’t mind eating them frozen) or later when you’re ready to serve the pie. I had to store the pie in the freezer because thawing it in the fridge caused the pie to fall apart, but when the pie was frozen the cream filling was perfect!
I just used blueberries because that’s what I had on hand at time time. In the future I’d love to try using strawberries and raspberries!