Posts Tagged ‘Desserts’

posted by on Food & Cooking

I’m weird when it comes to chocolate. I love the stuff, but on top of only being able to eat good chocolate (unless it’s a candy bar) I can’t eat very much of it. I will take a few nibbles, and even though I like it I can’t eat much. Now, baked goods with chocolate in them are completely different. I would eat chocolate cookies, cakes, pies, puddings, or anything else for most any meal if I could.

I recently started reminiscing on chocolate pies, most specifically one I made at New Years a couple years ago and one from Strawns in Bossier City. The pie I made a couple years back was really good, but no longer fits my dietary requirements with the Lyme (I am no longer on the Lyme diet and have switched mainly to THM). I also wanted a pie that resembled Strawns more with lots of yummy freshly whipped cream and a creamy consistency for the filling. I looked at a couple recipes online for inspiration, and then grabbed a pen and pad of paper to write down my recipe as I created it during the cooking process. I was slightly worried about it–okay, more than slightly–because of using an unusual thickener in the pie, and also due to using Truvia which sometimes does not work well with chocolate. Thankfully the pie turned out just as well as I had hoped. I am majorly craving it now just by thinking about it.

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The crust is a combination of almond and coconut flour. I used these instead of wheat flour to make the pie low-carb. This pie is gluten-free for those with allergies and is dairy-free if you use coconut cream instead of heavy whipping cream. For those on THM this is an S style dessert.

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Perfectly golden crust after baking.

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The yummy chocolaty filling is also both corn and gluten-free due to using glucomannan instead of flour or cornstarch to thicken. I was worried that I had not added enough glucomannan, because it did not seem to be thickening, but after adding the chocolate it set up nicely. Glucomannan is a wonderful low-carb thickener.

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Make sure you let it chill for at least six hours! At this point it had only chilled for two, which caused it to get pretty messy. Thankfully by the next morning the rest of the pieces had set up nicely.

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 photo IMG_9468wm_zps53265e8c.jpgI love the way this pie turned out. The slight almond and coconut flavor of the crust compliments the chocolate well. The chocolate filling had a wonderful smooth texture and just the right amount of sweetness, so that even those who dislike dark chocolate can enjoy it. The topping adds that wonderful creaminess that compliments chocolate so well, and takes the pie up another notch. This pie is best eaten while watching the sun set, dragonflies fly through the air, and listening to birds chirping, all the while admiring the Lord’s creation.

Chocolate and Cream Pie
Serves 8
A creamy and scrumptious chocolate cream pie. Low-carb, gluten-free, corn-free, optionally sugar-free and dairy-free. For those on Trim Healthy Mama this is an S style dessert.
Write a review
Prep Time
5 min
Cook Time
10 min
Total Time
7 hr
Prep Time
5 min
Cook Time
10 min
Total Time
7 hr
614 calories
21 g
201 g
60 g
8 g
38 g
178 g
268 g
0 g
0 g
19 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 614
Calories from Fat 513
% Daily Value *
Total Fat 60g
Saturated Fat 38g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 16g
Cholesterol 201mg
Sodium 268mg
Total Carbohydrates 21g
Dietary Fiber 2g
Sugars 0g
Protein 8g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the crust
  1. ½ cup coconut flour
  2. 1 cup almond flour
  3. ½ tsp salt
  4. ¼ cup coconut oil
  5. 1 egg
For the filling
  1. 1 cup Truvia (for sugar-free version do not use the baking blend)
  2. ¼ tsp salt
  3. 1 tsp glucomannan
  4. 4 egg yolks
  5. 2 cups unsweetened coconut milk
  6. 4 oz unsweetened baking chocolate
  7. 1 tbsp butter (leave out for dairy-free version, or use ghee)
  8. 1 tsp vanilla
For topping
  1. 2 cups heavy whipping cream (coconut cream for dairy-free version)
  2. ¼ cup Truvia
  1. For the crust preheat the oven to 350. In a medium sized bowl combine all of the crust ingredients and stir completely. Press evenly into a standard pie plate and bake for 10 minutes, or until the edges of the crust are slightly golden brown.
  2. For the pie filling combine the Truvia, salt, and glucomannan in a medium-large sauce pan (with the heat off). Add the egg yolks and coconut milk, turn heat on medium high. Stir often to prevent lumps. Once to a light simmer add chocolate, butter, and vanilla. Use a whisk and stir until all of the chocolate is melted and the filling is thick. Pour filling into pie crust and chill in the fridge for at least six hours or overnight.
  3. Whip your heavy whipping cream or coconut cream with ¼ cup Truvia. Gently spread it evenly over your pie and then serve.
  1. The nutritional information is for the entire pie, not per serving. Per serving this pie has 77 calories, 8g fat, 1g protein, and 3g carbs.
Joyful Homemakers
Originally posted on my blog, Lavender and Honey.

posted by on Food & Cooking

Since the end of the withdrawals from starting the Lyme diet, a month and a half ago, I have not really craved sweets. I will crave tangy pineapple, juicy peaches, and organic fresh apples, but the cravings are usually limited to fruit or savory foods. However, I still love to bake but baking something I can’t eat is not the same, because I do not fully trust my family to tell me if the food is actually good. Last night I decided to try the challenge of making something that is diet safe for me, meaning gluten-free, dairy-free, and sweetened only with a small amount of fruit and stevia. What I came up with is Banana Coconut Cream pie. Dairy-Free Banana Coconut Cream Pie-from Lavender and Honey

Cocoa powder adds a beautiful garnish and a hint of delicious chocolate.

Dairy-Free Banana Coconut Cream Pie from Lavender and Honey

Dairy-Free Banana Coconut Cream Pie-from Lavender and Honey

Oh, so yummy!

Dairy-Free Banana Coconut Cream Pie-from Lavender and Honey

Dairy-Free Banana Coconut Cream Pie-from Lavender and Honey

Creamy banana coconut deliciousness free of any guilt! It’s hard to believe it’s dairy free, because the coconut whipped cream actually tastes a lot like typical whipped cream. The sugars in the pie are also perfectly balanced for my taste. I would highly suggest making this pie right away, even if you are not on a restrictive food diet, I love it that much. This is a pie I will make many times over, especially at holidays.

Tip: For the stevia I use Sweet Leaf’s plain stevia drops. I prefer the plain over vanilla because I would rather add my own vanilla so that I have more control over the recipe.

Dairy-Free Banana Coconut Cream Pie
Recipe Type: Dessert
Author: Rachel Keeth // Lavender and Honey
Prep time:
Cook time:
Total time:
Serves: 8
A delicious and easy grain, dairy, cane sugar, and soy free cream pie. Sweetened with a banana and stevia drops. Perfect for when you want a sweet treat or at the holidays!
  • 1 1/2 cups unsweetened shredded coconut
  • 4 Tablespoons coconut oil
  • 2 1/3 cups coconut milk
  • 1 large ripe banana, mashed
  • 2 egg yolks
  • 1/4 cup corn or tapioca starch
  • 1 cup shredded unsweeteend coconut
  • Dash of salt
  • 1 teaspoon pure vanilla extract
  • 1/4 tsp stevia drops–about 20-25 drops
  • 1 can full fat coconut milk, chilled
  • Stevia to taste, about 10 drops
  • Cocoa powder-optional
  1. Preheat oven to 350. Place the 1 1/2 cups of coconut in a food process and pulse until coarsely ground. Stir in coconut oil. Press coconut and oil into the bottom of a standard pie plate until evenly distributed, it will not stick together. Bake for eight minutes, or until golden brown. Remove from oven and allow to cool.
  2. For the filling add the coconut milk, mashed banana, and egg yolks to a medium sized sauce pan and cook over medium heat stirring often. Once it begins to simmer add some of the liquid into a small bowl with the corn starch; whisk until there are no clumps. Pour the corn starch mixture back into the sauce pan stirring constantly until filling thickens, about a minute. Take sauce pan off of heat and stir in vanilla, salt, and the 1/4 tsp of stevia. Carefully pour filling over the crust. Place in the fridge or freezer until completely cooled.
  3. Once your filling is completely cool you can start on your whipped cream topping. Make sure your coconut milk is completely cold, you can place it in the freezer for a couple hours or I always keep several cans in the fridge so it is ready when I want it. Open up the can and you will notice all of the coconut fat has risen to the top of the can and is firmly packed together. Spoon out the fat of the coconut, not the milk, out of the can and place in a small bowl. Whip the fat until the consistency of whipped cream, a couple of minutes. Add your stevia to taste, I used about ten drops. Carefully spread cream evenly on top of pie and allow to chill for about 20-30 more minutes before you cut into it. When cutting make sure you cut all the way through the crust, the coconut oil hardens when cold and forms a solid crust that if you do not cut all the way through can end up making very messy pieces. If desired you can lightly dust the top with coco powder as a garnish, it also adds a slight hint of chocolate which I enjoy.


Reposted from my blog, Lavender and Honey.

posted by on Food & Cooking

On Wednesday nights we have a potluck at church and we are always looking for something new to bring. Yesterday we were in a time crunch so Rachel decided to make  shortbread cookies because they come together pretty quickly. She made The Picky Cook’s Pecan Shortbread. I must say that they were AWESOME! I’d love to share a picture of them, but that would be difficult since none of them made it home. We have some more dough in the fridge and if any make it to a plate we will get some pics.

Rachel did adapt the recipe ever so slightly, she added 2-3 Tablespoons of cool water to the dough. It just seemed to need it to stick together.