strawberry mocha pie

Whenever we have guests over for dinner, I find it as an excuse to make a unique, super delicious, gluten-full, dairy-full, and sugar-full dessert. A few weeks ago I posted one of these creations on my Instagram, all the while hoping I'd actually make time to make a dairy free version so I could taste its deliciousness. 


Well...I did actually make time to make a gluten-free, dairy-free, simple, healthy, and delicious recipe! Lucky me! And lucky you, because now you can make this magic yourself!

It's simple.

Make a crust. Add a layer of strawberry jam. Make a chocolate cream filling. And whip up this heavenly espresso whip cream. Top it all off with some cracked espresso beans, and you are actually in heaven, my friend.



It's healthy.

Same as most of my desserts: low in sugar content (absolutely no processed white sugar), full of wholesome ingredients that will benefit your body and not make you feel like crap.

It's delicious

Drool-worthy, actually. I'm drooling right now. So let's get baking, shall we?

 

Strawberry Mocha Pie

  • almond pecan crust (recipe here)
  • 1 cup strawberry jam

chocolate filling:

  • 1 1/2 cups almond milk
  • 1/2 cup maple syrup
  • 3 eggs
  • 3 T cornstarch
  • 1/4 cup cocoa
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 2 T butter

espresso cream:

  • 1/2 cup strongly brewed coffee or espresso
  • 2 T maple syrup
  • 2 T cornstarch
  • 2 cans coconut milk, refrigerated for at least 12 hours
  • garnish: small handful cracked espresso beans

Follow directions to make an almond pecan crust. Set aside to cool.

Combine milk, maple syrup, eggs, cornstarch, and cocoa in a blender and blend until smooth.

Pour into a double boiler and cook until thick (about 10-15 minutes)--stirring with a whisk. Add in the salt, vanilla, and butter. Allow to cool for 10 minutes. 

Now spread the strawberry jam into the bottom of the pie. Whisk the chocolate filling if needed before pouring on top of the jam. Spread evenly. Place the pie in the refrigerator for 2-3 hours.

Combine coffee and syrup in a small saucepan. Stir to combine, then whisk in the cornstarch. Cook on low heat until thickened. It only takes a minute.

Follow directions here to make a double-batch of coconut whipped cream. Once the thickened coffee has cooled for a few minutes, slowly add it to the whipped cream while beating. Put the espresso cream in the refrigerator for an hour.

Spread the espresso cream over the pie and sprinkle cracked espresso beans on top. Put the pie back in the fridge until ready to serve.

 

Enjoy!

Ali <3