With chocolate notions floating through my head, I realized I had not yet shared with you one of my favorite seasonal delights: Gluten Free Chocolate Raspberry Pie!
The complimentary flavors of smooth, creamy, decadent chocolate and sweet, fresh raspberries work beautifully in this gorgeous treat that turns heads and melts hearts!
Aromatic mesquite flour boosts the chocolate aroma in this delicious crust, and adds protein micronutrients to make you smile with each heavenly bite! (Don’t let ingredient stop you from making this decadent treat though – just substitute with my gfJules Flour if you don’t have mesquite.)
A surprising twist: the rich chocolate raspberry pie filling tastes like it’s full of decadent cream, but with the non-dairy options I use, the yummy texture comes from either soy or nuts! I’ve even given you a vegan option so you can share this pie with nearly anyone you love, or keep it all to yourself (I won’t tell!).
You’ll have to try this recipe to believe it, and what better time than now?! Truly, what could be better than a smooth, creamy, decadent chocolate pie punctuated with sweet, fresh berries? It’s the perfect pie and it just happens to be gluten-free and dairy-free!
Gluten Free Chocolate Raspberry Pie Recipe
Smooth, creamy, decadent chocolate pie punctuated with sweet, fresh berries -- it's the perfect pie and it just happens to be gluten-free and dairy-free!
Ingredients
Crust
- 1 cup (135 grams) gfJules® Gluten Free All Purpose Flour (OR 7/8 cup gfJules Flour + 2 Tbs mesquite flour)
- 2 Tbs unsweetened natural cocoa powder (not Dutch Processed)
- 3 Tbs granulated cane sugar or coconut palm sugar
- 1/4 teaspoon sea salt
- 1/2 cup non-dairy butter alternative (Earth Balance® Buttery Sticks) or butter
- 1 egg yolk OR 3 Tbs egg-free mayonnaise
- 1 Tbs ice water
Pie Filling
- 1 pint fresh or frozen raspberries, rinsed
- 12 ounces bittersweet chocolate, coarsely chopped (dairy or nondairy)
- 1 1/2 cups dairy or non-dairy whipping cream (So Delicious CocoWhip®) OR homemade coconut whipped cream
- 2 Tbs non-dairy butter alternative (Earth Balance® Buttery Sticks) or butter
- 1/4 cup Chambord Raspberry Liqueur OR fruit juice
Instructions
Stir the flours, cocoa, sugar, and salt and pour into the bowl of a large food processor. Cut in the butter by pulsing until crumbly.
In a separate bowl, beat the egg yolk or mayonnaise and ice water together. With the processor running, pour in via the feed tube to bind the pastry dough together. Once mixed and clumped together in a ball, remove the dough from the food processor and work into a flattened disc.
Wrap with foil or plastic wrap and chill until cold.
Preheat the oven to 375° F.
Remove the dough from the refrigerator and press into an oiled 9 inch pie pan (or 9 x 13 pan if doubling the recipe). The dough will be sticky, so use a rubber spatula or oiled hands to press the dough onto the bottom and lower sides of the pan.
Bake for 20 minutes, remove and let cool for 10-15 minutes.
Using a large food processor, pulse until the chocolate is finely chopped. Set aside without removing the chocolate from the bowl of the food processor.
In a medium saucepan, gradually heat the whipped cream and butter just until boiling. At this point, stir and remove from heat. Turn the food processor back on while pouring this hot cream mixture through the feed tube, processing until smooth. Pour in the Chambord and process until mixed through.
Spread the berries over the cooled, cooked crust to cover the surface. Pour the chocolate mixture over top of the berries. Refrigerate for at least 2 hours, until set. Cut into small pieces and serve chilled on its own or topped with more whipped cream.
Serves: 6
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If you are using coconut cream do you whip it before putting it in the saucepan?
Hi Sara, if you’re using coconut cream from a can, yes, whip it into whipped cream consistency (follow instructions on the can) before adding to the saucepan. Enjoy!
~jules
Hi there, is it possible to make this tart and then freeze it? I will eat for christmas in two months. Or would you not recommend?
Hi Deew, I haven’t tried making this tart that far ahead of time, but if it’s wrapped well, it should keep hard frozen. Sometimes the consistency of the fillings in pies like these can change after freezing for so long, but it should still taste good.
~jules
I’m wondering about the liquer, too? I need to find it if it’s critical to the taste 🙂
As I mentioned below to Kathy, while I would recommend using the raspberry liqueur, you could instead use a fruit juice. Enjoy the recipe!
~jules
Does it absolutely need the raspberry liqueur to make it taste like the one you made?
You don’t absolutely need it to make a delicious pie with this recipe, but you will need to substitute with something else berry flavored. The raspberry liqueur is a wonderful flavor to add, but instead you could choose a fruit juice. Enjoy!
~jules
I’ve been looking for a creamy dessert and this is it, Thanks Jules.
Wonderful! SO glad it looks good to you!
~jules
Do you need to use 1/2 cup non-dairy butter alternative or can you use butter?
I would love to know the answer for that too!! I would much rather use real butter if I could!
Oh absolutely you can always use real butter, I just want folks to know I’ve tested the recipes with the non-dairy alternatives and they work great!
~jules
Hi Jules,
Have a Happy Valentine’s Day! Thanks for the recipe. I will keep this handy and will try this recipe soon. I am making a blackberry crumble tomorrow to share with my husband. Hope it turns out delicious!!
Hi Janet, thank you so much! I hope you do, as well! Blackberry crumble sounds amazing!!!