you're reading...
Appetizers, Main Dish, Recipes, Snacks

Chocolate Cream Pie and Chilean Empanadas

I just wanted to share with you what we had for dinner last night.

I am honestly trying to get back into the “posting” mode.

So here it is…………….

Chocolate Cream Pie

This is for the chocolate lover. It is very rich and creamy and delicious!

Made with (soaked) nuts, oats and coconut crust.

I also made another one with added peppermint extract. Divine!

My family loves this pie. This is one dessert I can’t eat because you have to cook the milk. So those of you who cannot tolerate that may want to try making this with almond milk or coconut milk instead. I am sure either of those would turn out great.

Carob Mousse


½ cup carob chips or naturally sweetened chocolate chips

1 tsp unflavored gelatin

½ cup raw milk, almond milk or coconut milk

¼ cup honey

2 tsp vanilla

Dash of sea salt

1 cup cold whipping cream (raw is best, not ultra-pasteurized)


Sprinkle gelatin over milk in small saucepan, let stand several minutes to soften. Cook over medium heat, stirring constantly until mixture just begins to boil. Remove from heat, immediately stir in carob until melted. Stir in honey and vanilla and salt, blend until smooth. Pour into a medium bowl, cool to room temperature. Beat whipping cream until stiff; gently fold into carob mixture until combined. Refrigerate for several hours.

Nut Crust


½ cup regular oats

½ cup soaked and dried almonds or unsweetened coconut

½ cup soaked and dried pecans or unsweetened coconut

2 tbsp butter, melted

2 tbsp raw honey


Place oats into a blender or food processor and pulse until fine, pour into a bowl.  Grind almonds until slightly chunky, add to oats.  Now grind the pecans, be careful not to over process or you will get pecan butter.  Add this to the oats.

On a low temperature in a small sauce pan melt the butter and honey together.  Pour over oat mixture, stir until well blended.  Press into an 8 inch pie dish, or muffin cups.

Bake in pre-heated 350°F oven for 5-15 minutes or until lightly browned. Cool completely before adding filling.

Chilean Empanadas

This is total comfort food, made healthy. I made both the meat version and the cheese version.  The crust is a homemade sourdough whole wheat recipe. Grass fed beef, “real” eggs etc. The cheese that I used in these is not raw, it just gets cooked anyway. However, I have made them with raw jalapeno monterey jack cheese before, those are good!



One thought on “Chocolate Cream Pie and Chilean Empanadas

  1. Wow! I’m so trying the dessert! I’m drooling!

    Posted by Lyndsie Miles | March 20, 2011, 12:30 pm

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: