Wednesday, February 20, 2013

gluten free, dairy free, refined sugar free chocolate peanut butter pie...

For Valentine's Day...err a couple of days before Valentine's Day- I asked my husband what he wanted me to make him, dessert wise. 

"Chocolate Pudding."


Not going to lie- I huffed. That wasn't "fancy" enough in my opinion, for a Valentine's Day dessert yummy. BUT because I asked, and that's what he answered, I decided I'd go with the idea (in a way) and look for a dessert that was somewhat along the same lines.

Ok maybe I went too far. 

This dessert isn't very pudding-like. In fact, not really at all in the slightest. But it does have chocolate! That counts, right?

Maybe it doesn't. I guess what I'm trying to say is I asked my husband what he wanted me to make for his Valentine's Day dessert with this dessert already in mind. I was hoping that by some weird form of married ESP, he'd get my thought, interpret it in his husband-brain, and answer my inquiry with, "A gluten free, dairy free, sugar free chocolate peanut butter pie!"

I mean, totally could happen right??? 

After the last few holiday filled months, my waist-line has seen better days. I'm lucky if I can stretch and suck in enough to get those jeans buttoned. Some days I do...some days it's "Yoga Pant Day". True stuff. Knowing Valentine's Day would be right around the corner, I sort of quasi-looked around Pinterest and some of my favorite blogs for a "better for you" and more "natural" approach to the heavily sweet filled holiday. Boy were there some good ideas out there! 

I seriously pinned a million! Ok not a million, more like 4 or 5. But in girl brain that's basically around a million. 

This one recipe, Carrie's Fudgy Chocolate Tarts, literally made me squeal with joy. I mean it was almost too perfect for words! It was white starch free (yay!), dairy free, sugar free (double yay!!), not baked, simple in ingredients, and filled with all things I loved!..and use daily! I'm not even kidding- somewhere in Christina Baking Land I continuously forgot I had cocoa powder, so each time I went to the store I'd buy one. Last week, when I went to grab my box, I saw I had 4. 4! Good thing this recipe calls for a bit more than you would usually add into a recipe. 

I changed things up just a smidgeon and added a thick layer of natural peanut butter because I was indeed "baking" this for the hubbie. If it were for me, it would have been chocolate all the way. But then that would have been a tad weird- baking a dessert for myself, and myself only. Ok maybe not. Maybe I do that already. 

Carrie made hers into little personal tarts, but I wanted to woo him with a pie. He loves pie. It worked great as a pie, but I suggest cutting each person's portions into small slices. This is some rich stuff! It's definitely fudgy, totally ooey and gooey, chocolatey to the t, and my new favorite "healthy" dessert. Next time I might even sprinkle a bit more coarse sea salt on top or even serve along side some whipped cream or whipped coconut cream. MmMmMmmmm!

Makes one 9" pie
Recipe adapted from

For the chocolate crust:
  • 1 1/2 cups finely ground almond meal
  • 1/4 cup + 2 tablespoons cocoa powder
  • 3 tablespoons maple syrup
  • 3 tablespoons organic coconut oil
  • 1/2 teaspoon sea salt

For the chocolate peanut butter filling:
  • 1/2 cup chunky unsalted natural peanut butter
  • 1 1/2 cups cocoa powder
  • 1 cup honey
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil
  • 1/2 teaspoon sea salt

For the chocolate crust + peanut butter layer:

1. Lightly grease a 9" pie dish and set aside.

2. In a food processor, add your almond meal, 1/4 cup + 2 tablespoons cocoa powder, 3 tablespoons maple syrup, 3 tablespoons coconut oil, and 1/2 teaspoon sea salt. Process until all ingredients are combined and a ball forms inside- about 1 minute.

3. Remove ball from processor and press into your lightly greased pie pan- creating an even layer along bottom and up around sides. Work it around your dish with your fingers until it smooths out all along your pan! 

4. Pour your 1/2 cup chunky peanut butter into bottom of pie crust and smooth out. Set pie dish in fridge to set up while you make your filling.

For chocolate filling:

1. Clean food processor out and dry well. Into your processor add the cocoa, honey, maple syrup, coconut oil, and sea salt. 

2. Process until the ingredients come together and turn into brownie batter like consistency. Remove pie from fridge and pour this filling over the peanut butter. 
3. With a rubber spatula, smooth filling out and smack pie dish on counter a few good times to get out any air bubbles. 

4. Wrap pie dish really well in plastic wrap and place back into refrigerator to chill at least 8 hours (or best- 24 hours)!

Once chilled, heat up a knife by dunking into a cup filled with HOT water. Wipe dry and make your cuts. Place knife back into cup with hot water and wipe dry between cuts. Serve cold.

Verdict? He LOVED it. HA! Love when that happens. I mean, he LoOooOOOOooOved it. I'm pretty sure it was eaten for breakfast a few mornings. I also shared a few slices with my family who also loved it! We have some foodies and a diabetic in that equation- so I was a tad nervous, but all were totally in love! Score! No flour, butter, eggs, sugar- and all loved? Go figure!

PS- Valentine's Day was so fun. We played a round of mini golf (pssst- I won!), tried a new Pho restaurant we'd been eyeing for a while, and went home and gorged on this delicious chocolate peanut butter pie.

For printable recipe, click here.

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  1. It's funny, I have never met you, but the way you write makes me feel like we are friends that have coffee every week. {or I may just be delusional} Love this post

    1. I feel the SAME way about you!!! I mean, come on, we ARE friends! Thank you for your sweet words!

  2. Love the recipe! Have to say though I came in with the one thing I wanted most... sugar free, we try to eat gluten free as well. There are a lot of folks out there that can't have 'any' sugar. So the maple syrup and honey are out :-( . If I can just figure out how to do this recipe with splenda or stevia or something like that I would be in HEAVEN. Just miss chocolate fantasies soooooo much and this looks to be the answer!!

    1. Yeah, it's really hard to make a recipe out there using stevia (for me at least). Although I use Stevia every single day in things like coffee, tea, oatmeal, cereal, etc. Baking with it though- a totally different thing. I know there are a lot of recipes out there that replace sugar for Splenda though (cup for cup even), right?

  3. It may just be me and I'm sorry to ask but how can this be categorized as sugar free? There is sugar in honey and the maple syrup isn't there? I put the recipe in Calorie count(to see how many calories per slice) and it said it was very high in sugar as the bad points.

    1. Hi there! I categorize anything that does not include granulated, brown, or powdered sugar as "sugar free". I try to stay away from those things. So yes, those sugar alternatives you speak of (honey, maple, molasses, coconut sugar, etc) do indeed contain "sugar", but for most health reasons, those alternatives are a great substitute for the real thing (granulated sugar). I'm not concerned about calories in most desserts (hehe, I love fatty desserts!) so even though I categorize as "sugar free" they will still have calories. Honey, maple, and blackstrap molasses are all great alternative for anyone looking to cut out sugar! It's effects on the body (and blood sugar) aren't as detrimental as the real thing. Sorry for the misunderstanding! Hope it wasn't too much of a set back ;)


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