Chocolate Truffle Pie– Gluten And Dairy Free

This chocolate truffle pie is a wonderful dessert that is sure to impress anyone! It consists of three layers, including the chocolate dough, the soft chocolate ganache filling, and a silky chocolate frosting.

It's the perfect chocolate dessert and besides, it's much healthier than traditional chocolate pie. Gluten Free + Dairy Free + Paleo!

CHOCOLATE TRUFFLE PIE – GLUTEN AND DAIRY FREE

If you've ever eaten Belgian chocolate truffles, you know what I'm talking about. The truffles are stuffed with creamy chocolate ganache and thin layer of chocolate on top or a cloud of cocoa powder, which after a bite, you close your eyes and feel one of life's greatest pleasures. Well, that's what you have here, in a beautiful chocolate truffle pie!

Since there is a lot of chocolate in this recipe, I recommend spending it on a very good chocolate. Choose a high-quality brand, but do not use too dark chocolate, chocolate in the range of 55-65% cocoa is perfect, otherwise the taste of this chocolate truffle pie will get very bitter.

CHOCOLATE TRUFFLE PIE RECIPE INGREDIENTS

You can easily make this chocolate truffled pie recipe with some basic ingredients. The dough is a combination of almond flour and cocoa, the ganache is coconut milk with dark chocolate and eggs, and the icing is simply melted chocolate with coconut milk.

Below are the ingredients you'll need to make each layer of this chocolate truffle pie:

Chocolate truffled pie dough:

Almond flour: 1 <>/<> cup.
Cocoa powder: 3 tablespoons, for the chocolate flavor in our crust.
Coconut oil: 3 tablespoons, to help join the ingredients.
Honey: 2 tablespoons, to add a totally natural sweetness. And for anyone looking for a vegan option, I recommend using maple syrup or agave.
Salt: it's optional, but you can use 1/4 teaspoon of salt, for that salty + sweet = perfect combination!

Dairy-free chocolate pie ganache:

Coconut milk: 400ml of very creamy whole milk (set aside 2 tablespoons for the icing).
Dark chocolate: 280g, use good quality chocolate.
Eggs: 2 eggs.
Vanilla extract: 1 teaspoon, for additional flavor.
Salt: 1/4 teaspoon.

Gluten-free chocolate pie icing:

Coconut milk: 2 tablespoons (use the 2 tablespoons you reserved from the ganache).
Dark chocolate: 50g.
Honey or Maple Syrup: 1 teaspoon.
Water: 1 tablespoon.

ATTENTION: The quantities of the ingredients are described in detail at the bottom of the page on the Recipe Card. Here I explain the ingredients of the recipe and their functions or substitutions. Keep reading to the end to see the full recipe!

Gluten Free Cookies With Caramel

HOW TO MAKE CHOCOLATE TRUFFLE PIE – GLUTEN AND DAIRY FREE

Here's a step-by-step walkthrough of how to make each step of this delicious chocolate truffle pie:

Pie dough:

Preheat the oven to 180°C.
Mix all the ingredients of the dough in a medium bowl, until smooth. Then use your fingers to press the mixture on the bottom and sides of a 23 cm pie shape. Use a fork to pierce the bottom in some spots.
Bake the dough for 10-12 minutes or until it starts to firm. Remove and let cool on a railing.

Dairy-free chocolate pie ganache:

Heat the coconut milk in a small saucepan and bring to a boil. After boiling, turn off the heat and add the chocolate, stirring until smooth. Let cool for 10 minutes.
In a small bowl, beat the eggs with the vanilla and salt. Then add to the cooled chocolate and stir well.
Pour the ganache filling into the crust and bake for 20-25 minutes. (When finished, the center will still be unstable, but the edges should be firm. The center will continue to firm up as it cools.)
Remove the pie from the oven and let it cool on the baking sheet on a railing for 30 minutes. Then refrigerate for 30 minutes.

Chocolate pie icing:

Heat the coconut milk, honey and water in a small saucepan over medium heat.
Turn off the heat and add the chocolate, stirring until melted. (Alternatively, add all the ingredients in a small glass bowl and microwave at 15-second intervals until melted.)
Pour the icing on top of the pie, tilting the baking sheet in a circular motion to spread the icing over the top. Soon after, let the icing harden for 30 minutes and then serve.

A HEALTHIER OPTION OF CHOCOLATE TRUFFLE PIE

The best thing about this dessert is that while it's a delicious and wonderful treat, it's also a healthier option! Therefore, to achieve this, I swapped out four main ingredients (flour, milk, vegetable oil, and sugar) for their healthier equivalents.

Almond flour: Instead of using wheat flour, I opted for my Almond Flour recipe. This exchange provides extra nutrients, but it also leaves the pie dough with an excellent taste!
Coconut milk: To make this pie dairy-free, I used my very creamy coconut milk recipe instead of using sour cream or condensed milk, as is typically used in traditional chocolate pie.
Coconut oil: For the oil, I left out the ordinary vegetable oil and used coconut oil. That's an exchange I always make!
Honey: Finally, I switched from sugar in favor of my natural sweetener: honey. This is my most common exchange because it is more natural. Plus, it tastes great!

HOW TO STORE GLUTEN-FREE PIE

You can store the chocolate truffle pie for up to 2 days in the refrigerator (it is not necessary to cover it).

But did you know that it can also freeze leftovers? Simply cut the chocolate pie into slices and store the leftovers in an airtight container in the freezer. Therefore, the slices of the chocolate truffle pie last up to 2 months in the freezer and are perfect for when you need a quick chocolate dessert!

To defrost, you can put a slice of the chocolate pie in the refrigerator overnight. In addition, you can let a slice of the chocolate truffled pie sit on the kitchen counter for about 30 minutes. Once it's thawed, have a good appetite!