Gluten free chocolate ganache pie with berries
Serves: 10
  • Pie crust:
  • ½ cup shredded coconut
  • 1¾ cup almond flour
  • 2 tbsp coconut oil
  • 2 tbsp syrup of your choice
  • ¼ tsp salt
  • Chocolate raspberry filling:
  • ½ cup coconut milk
  • 140 g dark chocolate, chopped
  • ¼ cup raspberry jam
  • Topping:
  • fresh berries
  1. Preheat the oven at 175°C. Mix shredded coconut and almond flour in a food processor. Melt the coconut oil and add it to the food processor along with syrup. Pulse to a crumbly mixture that sticks together when you squeeze it between your fingers.
  2. Press the mixture into a pie form the size of approx. 18–20 cm diameter (or in tartelette forms) and bake in the oven for about 10–15 min until they're golden and firm. Let cool completely.
  3. Bring the coconut milk to a boil in a small pot, remove from heat and add the chopped chocolate. Leave for a minute and then stir to a smooth chocolate cream. Add the raspberry jam and stir to combine.
  4. Pour the chocolate filling into the pie crust and let cool for 20 min. Garnish with berries and let cool completely until the chocolate filling is firm.
Recipe by Sofia von Porat at