This paleo chocolate fudge pie is silky smooth, fudgy and decadent and has an almond flour based crust.
She was so generous – both with her time and knowledge and was really a pilar of the food blogging community. Joan would have turned 50 on Saturday and to honor her memory, some fellow food bloggers and I are making and sharing her recipes.
When going through her recipe archive, I was immediately drawn to her double chocolate fudge tart. The filling is made with chocolate, granulated sugar, butter and cream. I’m sure it’s insanely delicious as written but I thought I’d adapt it to make it a tad bit healthier. And paleo!
So I pretty much changed every ingredient. Only the amount of eggs, chocolate and salt remain the same. I don’t think Joan would have minded (or even noticed!) the changes. I really can’t imagine this being any more decadent.
The only thing that would give away the filling changes is the slight coconut taste. Other people couldn’t detect the coconut flavor but I could (maybe just because I knew it was in there?) so if you don’t like coconut, I probably wouldn’t recommend making this.
At first I tried making a paleo chocolate cookie crust. I tried others’ recipes and coming up with my own but none of them actually tasted like an Oreo cookie crust.
So I changed gears and just went with a normal crust. It looks like a huge amount of the paleo pies out there use or adapt this pie crust from Elana’s Pantry so I thought I’d give it a try. But with some added sugar (because pie crust without sugar makes me weep) and a tiny bit of extra coconut oil.
It worked great! It’s not as crisp as I’d like on the bottom, but it went with the filling perfectly. If you want a crisp bottom crust, you could pre-bake the crust a bit but I’d be worried that the top part would burn while baking the filling.
The ganache I used on here pretty much had no point as it tasted exactly like the filling. I melted 1/2 cup chocolate chips together with 1/4 cup of full-fat canned coconut milk and stirred until smooth. Instead of using 1/4 cup of coconut milk, I recommend using 2 tablespoons of coconut milk and 2 tablespoons of raspberry liqueur, rum or some other flavor.
If you’re wondering how to make this with butter, cream, regular sugar or with an Oreo crust, be sure to check out the original recipe!
Here are some of Joan’s recipes that I think would be great with whole wheat flour or a 1-to-1 GF baking mix. There’s one that’s naturally gluten-free, too!
- Pecan Praline Blondies
- Mississippi Mudslide Cake
- Chocolate Pumpkin Pound Cake
- Mocha Fudge Cake
- Flourless Chocolate Cake (gluten-free)
- Chocolate Sugar Cookies
- Maple Glazed Oatmeal Cookies