Another one of those clean-out-the-pantry-and-see-what-you-can-make recipes.
I had a few ounces of semi-sweet baking chocolate, 1/2 a cup of almond meal, an almost empty jar of raspberry preserves and a can of full fat coconut milk (unopened) in the fridge. So…chocolate ganache pie!
This didn’t take long to make either; it was just the waiting 4 freakin hours for it to set that was torturous.
You could add some flavoring to the ganache to make your own twist on this but I happen to love it this way.
makes one 6 inch round pie.
1/3 c coconut cream (the thick cream that rises to the top when you refrigerate a can of full fat coconut milk)
4 oz semi-sweet or dark chocolate
1 T raspberry preserves
1/2 c almond meal
2 T coconut oil (at room temperature, so that it’s soft but not liquid)
Preheat oven to 350.
Mix almond meal with coconut oil, with your hands, until incorporated.
Press firmly into a 5 or 6 inch round, springform pan.
If the mix doesn’t reach all the way up the sides, it’s not a big deal. Mine ended up more of a cookie-like bottom that a full crust and it was fine that way.
Bake for 5-6 minutes, just until the crust starts to turn golden.
Let cool for 10 minutes while you prepare the ganache.
Add coconut cream and chocolate to a small saucepan.
Melt over the lowest heat possible.
When the chocolate is almost completely melted, remove from the heat and stir until smooth.
Add the raspberry preserves and mix in.
Pour ganache into your crust; fill almost to the top.
Let set up in the fridge for 4 hours.
The pie should be firm to the touch when fully set.
Gently pop it out of the springform and slice to serve.
I made a quick raspberry sauce out of a handful of frozen raspberries, a tablespoon of water and a tablespoon of jam, heated slowly until it thickened a little.