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RECIPE
10 INGREDIENTS9 STEPS3HR 30MIN

Chocolate Prickly Pear Pie

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The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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Dairy-free chocolate crust pie filled with a sweet and light cream made of just prickly pears and chocolate chips!

3HR 30MIN

Total Time

1HR

Active Time
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Crust
1 3/4 cups
Cake Flour
1/2 cup
1/2 cup
Unsweetened Cocoa Powder
1/2 tsp
Baking Powder
3 oz
Coconut Oil , melted
1/2 cup
Brown Sugar
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Nutrition Per Serving
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CALORIES
788
FAT
25.6 g
PROTEIN
15.8 g
CARBS
132.6 g

Directions

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Step 1
Preheat your oven to 355 degrees F (180 degrees C).
Step 2
Start off by whisking Brown Sugar (120 gram) and Coconut Oil (80 gram) together. Add the Egg (2) and beat them into the mixture.
Step 3
Fold in the Cake Flour (250 gram)m Corn Starch (50 gram), Unsweetened Cocoa Powder (50 gram) and Baking Powder (1/2 teaspoon).
Step 4
Mix until you make a smooth and soft dough.
Step 5
Roll out the dough between 2 sheets of parchment paper into a round circle then refrigerate for 30 minutes.
Step 6
Peal the Prickly Pear (12) and place them into a food processor.
Step 7
Add the Corn Starch (2 tablespoon) and pulse until creamy. Strain to get rid of the small fruit seeds. Pour the filling into the pie crust
Step 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.
Step 9
Let the pie cool down completely, then refrigerate for a few hours. This will help the filling to settle.

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Nutrition Per Serving
Calories
788
% Daily Value*
Fat
25.6 g
33%
Saturated Fat
18.5 g
92%
Trans Fat
0.0 g
--
Cholesterol
91.1 mg
30%
Carbohydrates
132.6 g
48%
Fiber
18.8 g
67%
Sugars
30.3 g
--
Protein
15.8 g
32%
Sodium
105.1 mg
5%
Vitamin D
0.5 µg
2%
Calcium
235.4 mg
18%
Iron
6.0 mg
33%
Potassium
970.1 mg
21%
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