Name: Low-carb Chocolate Pie
Yield: 8

Low-carb Chocolate Pie Yum

Servings

Instructions

Make the chocolate recipe - it has to cool the longest.
Make the crust recipe and let it cool.
Make the filling using the chocolate and pour into the crust. Refrigerate for 2+ hours.
Slice into eight pieces with a sharp knife and serve. Try to believe it's sugar free and low-carb!

Recipe Notes

Low-Carb Chocolate

Calories

Combine ingredients into bowl.
Microwave 2 minutes on high.
Stir to blend, then place in refrigerator to cool, stirring occasionally.
when the chocolate has cooled to 60 degrees, microwave again for 30 seconds. Stir and set aside.

4oz of baking chocolate is half of a Baker's brand bar, or a whole Gherdelli baking chocolate bar.

Cocoa-Nut Pie Crust

Calories

preheat oven to 350F.
pulverize almonds in blender/food processor
add other powders. Mix.
Add eggs, oil, and liquids and blend.
Press evenly into 9″ pie dish. If there is excess don't overload your pie dish. Clean up top edge so it doesn’t burn on the edges. Blind-bake for 20 minutes, then cool.

This crust is delicate and delicious, while holding together for even slicing.

Calories

12 oz package extra-firm tofu for a similar density to cheesecake - use silken tofu if you want a pie more like chocolate silk
1 batch chocolate from the "Low-Carb Chocolate" recipe
1 T Kidsweet™
1 t vanilla extract
1/2 t almond extract or 1 t instant coffee for a flavor that isn't quite mocha but makes the chocolate seem more intense
1/3 c water