The holidays are always considered a magical time, and I agree for the most part. But they’re also a time for giant family gatherings in cramped spaces, awkward encounters, political disagreements, pressure to find the right gifts for your loved ones, and children running around all crazy hyped up on sugar and sweets. That’s right, for as lovely the holidays can be, they can also rear their ugly heads with no warning. Luckily we have a foolproof plan to forgetting all of that: this medicated keto chocolate ganache pie.
I’m all for an infused addition to the holiday dinner or dessert table, and this chocolate ganache pie is a classy way to go about it. This dessert is made with Pantry Keto Chocolate Bites, which is now one of my favorite chocolate edibles! This product comes in a jar with 20 servings, and each bite is the perfect amount of chocolatey goodness lightly sweetened with coconut sugar. Because many of you out there might be trying the keto diet, I decided to make an entire dessert out of this product I know you’re going to love!
To get the dosage just right for this pie, I used the entire box of Keto Chocolate Bites, and then supplemented it with keto-friendly baking chocolate. The result is a luscious chocolate ganache filling paired with a crispy and crunchy chocolate almond flour crust that is to die for. Each pie makes a generous 12 servings, with 5mg THC and 7 grams net carbs per slice – the perfect amount to consume during dessert to lead you into rest time as a reward for all the work you did entertaining.
I love this recipe because it’s very versatile and can be adapted depending on your liking. For example, if you’re not keto, you can totally use regular chocolate vs. keto friendly. You can also substitute monkfruit sugar for coconut sugar, and liquid stevia for a bit of maple syrup.
The next thing you can customize is the chocolate. When I made this pie, I did a combination of keto-friendly chocolate chips and unsweetened baking chocolate along with the Pantry Keto Bites to give it a slightly sweeter taste.
If you’re a bit more conscious about your carb count, you can just use unsweetened baking chocolate and add more liquid stevia to taste! The most important thing is that your supplemental chocolate in addition to the Pantry bites needs to be 13 ounces. As long as it’s that amount you can use any combination of chocolate you like! Just note that the amount and type of chocolate could cause the net carb count to fluctuate.
Try your hand at this keto chocolate ganache pie for the holidays! I can guarantee it’ll be a hit among the adults table, even if you’re not keto.
THC per serving: ~5mg
Total Servings: 12
Prep Time: 15 minutes
Cook Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 40 minutes
For the crust
2 cups + 2 tablespoons almond flour
6 tablespoons cocoa powder
6 tablespoons monkfruit sugar
¼ teaspoon kosher salt
7 tablespoons avocado oil
For the filling
1 ½ cups canned full fat coconut milk
¼ teaspoon + 5 drops liquid stevia (or to taste)
1 teaspoon vanilla
1 container Pantry Keto Bites
13 oz keto-friendly baking chocolate (I did 7 oz keto-friendly chocolate chips and 6 oz unsweetened baking chocolate)
Preheat oven to 350 degrees Fahrenheit. Grease a pie pan. In a large bowl, combine almond flour, cocoa powder, monkfruit sugar, and salt. Whisk until fully combined.
Slowly add avocado oil to crust mixture and stir with a fork. Knead with your hands a bit so the crust mixture and oil are fully mixed together.
Transfer crust mixture to a pie pan and press until you form an even crust. Depending on the size of your pie pan, you might have some crust mixture leftover.
Poke a few holes in the crust with a fork and then transfer to the oven. Bake for 15-20 minutes, or until the crust turns golden. When done, transfer pie pan to the fridge for the crust to cool fully.
Chop your chocolate into very small pieces. If you’re using chocolate chips, no need for this step.
In a small saucepan, whisk together coconut milk, liquid stevia, and vanilla. Heat until mixture is just boiling. Do not over heat!
In a large bowl, add Pantry Keto Bites and your other chocolate. Pour warm coconut milk mixture over chocolate and let sit untouched for 1 minute. Then, whisk contents together until fully incorporated. You want to have a smooth and glossy chocolate ganache mixture.
Transfer chocolate ganache filling to your cooled pie crust. Smooth out the surface with a rubber spatula.
Add raspberries or other keto-friendly berries to your pie! Transfer to the fridge and let cool for about 2 hours. It can stay in the fridge longer, but let the pie thaw for 15-20 minutes before eating if it’s been in the fridge longer.