Healthy Chocolate Pie (S’mores Wannabe Pie)
I didn’t know it was possible for so many things to go wrong in one recipe. And I didn’t know it was possible for the end result to actually taste good!
- I was originally supposed to use vanilla protein powder, but I ran out and had to make an on-the-spot sub with chocolate protein powder (which still tasted good, thank goodness!).
- I also ran out of coconut butter at exactly 56g (1/4 cup) when I planned on using 112g (1/2 cup), so I added two tablespoons of coconut oil instead of 4 tablespoons of coconut butter.
- I accidentally warmed the liquid mixture too much, making the crust very soft, a little too soft, and it tore in multiple places when fitting it into the quiche pan (it’s embarrassing enough that I don’t own a pie pan! Does this count as mistake #4?)
- It was a little softer than I anticipated. I wanted it to be firm, kind of like a no-bake cheesecake.
- The flavors weren’t doing it for me. It was a little bland, even with 4oz of melted chocolate, so I added a little almond extract to help pick up the flavors, which helped a lot.
- I planned on making a marshmallow fluff topping, but I ran out of eggs and quickly ran to the market right down the street, and what do ya know? They were out of eggs too! *rips out hair*
- So I just made a different topping, another on-the-spot decision! I put some greek yogurt, dried milk and stevia into a bowl, but it tasted too “yogurty.”
- I added 2oz of melted white chocolate and of course, after adding that, it was delicious!
See how soft it is? Definitely not as firm as I anticipated… but surprisingly flavorful, also not as anticipated! 😀
I’m sorry to say that the white topping you see here is not a marshmallow topping, but rather a smooth and creamy white chocolate “mousse.” Something to note about this pie: the crust was much more flavorful the day of making, and the next day, the filling tasted much more chocolatey. Odd, I know. I preferred the pie on day two… obviously.
Healthy Chocolate Pie
"Graham Cracker" Crust:
- 192g (2 cups) Old Fashioned Rolled Oats
- 48g (1/4 cup) Sucanat
- 128g (4 scoops) Chocolate Whey Protein Powder
- 1 tsp Ground Cinnamon
- 1/4 tsp Salt
- 56g (1/4 cup) Coconut Butter
- 28g (2 tbs) Coconut Oil
- 294g (3/4 cup + 2 tbs) Honey or Pure Maple Syrup
- 28g (1 tbs + 1 tsp) Molasses
- ~1/4 cup Brown Rice Flour (for rolling dough and coating pan)
- 4oz 70% Cacao Chocolate
- 84g (1/4 cup) Honey or Pure Maple Syrup
- 1 tsp Vanilla Paste
- 3/4 tsp + 20 drops Stevia Extract
- 8 drops Almond Extract (optional)
- pinch of Salt
- 16oz Fat Free Cream Cheese (or 1/3 less fat Cream Cheese), softened
- 64g (2 scoops) Chocolate Whey Protein Powder
White Chocolate Topping:
For the Crust:
- In a blender or food processor, add the oats and sucanat and blend until flour-like. Pour into a large bowl.
- Whisk in the protein powder, cinnamon and salt.
- In a microwave-safe bowl, add the coconut butter, coconut oil, honey and molasses. Microwave at 15-second intervals, stirring between each one, until the coconut butter is melted. Pour over dry ingredients and fold together with a rubber spatula.
- Spray a deep dish pie pan with cooking spray and coat with some of the brown rice flour. Use the rest of the brown rice flour to coat your rolling surface.
- Form a ball with the dough and place onto the floured surface. Roll out the dough until it is slightly larger than the pan, then transfer it to the pan (I like thick crusts and still had some dough leftover... it's okay to eat raw, it's like cookie dough! So snack away).
- Press the dough into the pan. Refrigerate while you make the filling.
For the Filling:
- In a microwave-safe bowl, add the chocolate. Microwave at 30-second intervals, stirring between each one, until the chocolate is melted. Set aside.
- In a stand mixer bowl with whisk attachment, add the honey, vanilla paste, stevia extract, almond extract and salt. Mix on low speed until combined.
- Add the softened cream cheese and increase the speed slightly.
- Add the protein powder and whisk until completely smooth. Slowly pour in the melted chocolate.
- When the mixture is even, take the pan out of fridge and pour in the filling. Place in the freezer while you make the topping.
For the Topping:
- In a small microwave-safe bowl, add the white chocolate. Microwave at 20-second intervals, stirring between each one, until melted. Set aside.
- In a medium-sized bowl, whisk together the Greek yogurt, dried milk and stevia extract. Whisk in the white chocolate.
- Take the pie out of freezer and pour on the topping. Freeze for 30 minutes, then slice and serve!
Ah, now comes the best part: I get to scoop myself a little bite and torture you…
The best part when it comes to food photography!
It’s just nature. And I’m a hungry photographer.