Dairy-free chocolate crust pie filled with a sweet and light cream made of just prickly pears and chocolate chips!
Total Time
3hr 30min
0.0
0 Ratings
Author: The Fit Mediterranean
Servings:
4
Ingredients
Crust
•
1 3/4
cups
Cake Flour
•
1/2
cup
Corn Starch
•
1/2
cup
Unsweetened Cocoa Powder
•
2
Eggland's Best Classic Eggs
•
1/2
tsp
Baking Powder
•
3
oz
Coconut Oil
, melted
•
1/2
cup
Brown Sugar
Filling
•
12
Prickly Pears
•
2
Tbsp
Corn Starch
•
to taste
Dark Chocolate Chips
Cooking Instructions
1.
Preheat your oven to 355 degrees F (180 degrees C).
2.
Start off by whisking Brown Sugar (1/2 cup) and Coconut Oil (3 oz) together. Add the Eggland's Best Classic Eggs (2) and beat them into the mixture.
3.
Fold in the Cake Flour (1 3/4 cups)m Corn Starch (1/2 cup), Unsweetened Cocoa Powder (1/2 cup) and Baking Powder (1/2 tsp).
4.
Mix until you make a smooth and soft dough.
5.
Roll out the dough between 2 sheets of parchment paper into a round circle then refrigerate for 30 minutes.
6.
Peal the Prickly Pears (12) and place them into a food processor.
7.
Add the Corn Starch (2 Tbsp) and pulse until creamy. Strain to get rid of the small fruit seeds. Pour the filling into the pie crust
8.
Top it off with some Dark Chocolate Chips (to taste) and bake in the preheated oven at 355 degrees F (180 degrees C) for about 45-50 minutes.
9.
Let the pie cool down completely, then refrigerate for a few hours. This will help the filling to settle.
Nutrition Per Serving
CALORIES
615
FAT
21.5 g
PROTEIN
10.3 g
CARBS
99.4 g
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