Dark Chocolate Decadence!
I don’t know many on the planet that don’t swoon over a well made chocolate treat, especially during the holidays.
I remember standing in the kitchen with my mom as she prepared everything from breakfast to desserts every year. (bless the mamas who try to tackle all the things by themselves). Each year, she would start the process early in the morning by pulling out a little box full of index cards that contained handwritten family recipes. Each one had at least a few stains on it, and many were penned by one of my grand or great grandmothers.
One of my all-time favorite recipes she made every year was ‘chocolate chess’ pie. I would go back for seconds and thirds of this confectioners delight, and then I’d sneak back into the kitchen later in the evening to finish it off.
It was addicting!
But that’s just it. When I look at the ingredients it contained HIGHLY addictive and toxic junk. My mom had no idea that each slice contained over 49g of carbs, 40g of them being sugar. She didn’t know that the suggested daily sugar intake for a man is 37.5g and 25g for children and women. I was consuming AT LEAST 160g everytime she made this pie.
Now, many of you are likely rolling your eyes at me, saying, can you give all the ‘health stuff’ A REST for Turkey Day?!
I mean, YOU can if you want to. Legit! I’m not saying we should NEVER make or eat pie this way again, but when ‘I’ think about how it made me feel after the first few bites, when I think about the days of lethargy and brain fog and cravings I experienced after I ate it, it makes me curious if we can’t do better for ourselves and our families.
And I think we can.
This Dark Chocolate Dream Pie is creamy, decadent, sophisticated, and delicious! It happens to also contain antioxidants from dark chocolate, strong saturated fats from coconut milk, oil, and almond flour, and lots of great protein from CB Supplements Collagen. I’ve kept the glycemic index low by opting for an alternative (but still natural) sugar you body knows how to absorb (unlike fake sugar substitutes like equal or splenda).
One warning though, it is SUPER rich.
So my suggestion would be to dole out at least 16 servings if making a single LARGE tart, or maybe make 24 smaller tarts that are served cut in halves or bite sized quarters.
24 servings (for serious…its that rich)
- 4 scoops CB Supplements Multi Collagen Protein Powder
- 1.5 cups fine or super fine almond flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup unrefined coconut oil, slightly melted or 1/2 cup grassfed butter melted
- 4 tablespoons Brown Sugar Swerve or other Herb Sugar Alternative.
- 1/2 teaspoon Pink Himalayan Salt
- 1 1/2 cups full-fat coconut milk (note: reduced/low fat coconut milk won’t work for this recipe…so just let it be and enjoy the decadence!)
- 4 Scoops CB Supplements Multi Collagen Powder
- 1 lb or 14 oz dark chocolate, roughly-chopped, or pieces
- ¼ cup Swerve Granular Sugar Substitute
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground pink himalyan salt
- chunky pink himalayan salt
- Preheat oven to 350°F.
- Stir dry ingredients together in a bowl with large fork, breaking up the brown sugar swerve.
- Add melted butter until fully incorporated.
- Spray Tart Pan, Pie Pan, or 12 or 24 Muffin tin with non-aerosol coconut oil non-stick spray.
- Press the crust mixture evenly into the bottom and sides of muffin tin cavities or 9-inch tart pan/pie dish. (If using a muffin tin I would recommend using a Tablespoon ice cream scoop for even distribution)
- Bake for 9-12 minutes, or until it begins to look and feel dry and firm. Remove from the oven and let cook.
- At the same time the crust is baking, pour a little coconut milk into a blender with collagen. Blend on high for 10 seconds or until collage is fully incorporated into milk (if you skip this step you make get clumpy milk)
- Heat the coconut milk, vanilla, salt on the stove top just until simmering.
- Reduce heat to low/medium low and Pour in dark chocolate pieces and CAREFULLY, and stir constantly until the chocolate is completely melted and silky smooth.
- Once mixed, pour the chocolate filling into the baked crust. (you may want to sprinkle a little extra Pink Himalayan Salt and Granular Swerve on top for a little extra punch of flavor)
- Tart will need to set, refrigerate for at least 2 hours, or until firm.
- Calories: 158
- Protein: 5.2g
- Fat: 12g
- Carbs: 17g
- Fiber: 6.4g
- Net Carbs: 11.6g
- Sugar: 0.7g
- Mix all the dry ingredients together, fully incorporating the collagen, flours and brown sugar swerve together before adding the butter. If you don’t, you may end up with a clumpy mess.
- Collagen causes the other ingredients to expand when heated. I found removing the crust from the oven at 9 minutes, using the back of a spook to reform and compress crust, and popping it back in the oven for 3 minutes, then again press the crust close to the sides and bottom of the pan. It makes for a nicely dense and sturdy result.
- You DON’T want to skip the part about mixing the Coconut Milk and Collagen together in the blender. It will ensure a smooth creamy center instead of a clumpy frustrating mess.