Chocolate Truffle Pie Recipe
Indulge in the velvety richness of this Chocolate Truffle Pie. A nutty, cacao-infused crust meets a luscious dark chocolate filling, creating a decadent dessert that's both elegant and irresistible. Perfect for special occasions or whenever you crave a little chocolate magic.
Equipment
- Mixing bowl
- Food processor or blender
- Saucepan
- Parchment paper
- 7×5 glass baking dish
Ingredients
Filling
- 1 tbsp vanilla extract
- 3 tbsp coconut oil
- 1 can full-fat coconut milk
- 1 cup semisweet mini chocolate chips
- ⅛ tsp ground cinnamon
Crust
- 3 tbsp raw cacao powder
- ½ tsp vanilla extract
- ½ tsp coconut oil
- ½ cup Medjool dates, about 5 dates
- 1 cup raw pecans
Instructions
- Grind pecans into a coarse meal using a food processor or blender and transfer to a bowl.
- Remove pits from dates, process until creamy, and combine with the pecans, cacao powder, vanilla, and coconut oil.
- Line a 7×5 glass dish with parchment paper, evenly spread the mixture, and set aside.
- Heat coconut milk and coconut oil in a saucepan until bubbling gently, then stir in dark chocolate, vanilla, and cinnamon.
- Simmer for 3 minutes, stirring constantly.
- Spread the filling over the crust and freeze for 3 hours.
- Let it sit for 5 minutes at room temperature before serving.
Notes
- Use Medjool dates for the creamiest texture in the crust.
- Ensure the chocolate filling is smooth and glossy by stirring continuously.