Decadent Chocolate Silk Pie

Decadent Chocolate Silk Pie

Decadent Chocolate Silk Pie


 For the keto 'oreo-style' crust

  • 25g almond flour
  • 2teaspoons Martinnaise Raw-Unsweetened Cacao
  • 2-3teaspoons Martinnaise Erythritol 
  • 1/8teaspoon instant coffee
  • pinchHimalayan Crystal Rock Salt
  • 2-3teaspoons melted Fauxmage Dairy-Free Butter

For the keto chocolate silk pie filling

  • 80ml full-fat coconut milk
  • 5-10g Martinnaise Raw-Unsweetened Cacao
  • 2-3tablespoons Martinnaise Erythritol or xylitol, to taste
  • 50g avocado about half a medium avocado
  • 1/2teaspoon vanilla extract – I use the natural vanilla from Woolworths
  • 1/4teaspoon instant coffee optional
  • 1/8teaspoon Himalayan Crystal Rock Salt to taste

For the keto 'oreo' crust

  1. Lightly toast almond flour in a dry skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes).
  2. Transfer toasted almond flour to a small bowl (or go straight for the serving glass), and mix in cocoa, sweetener, coffee (optional) and salt. Add in butter, mix until thoroughly combined. Press into an approximately 12cm pie dish and refrigerate while you make the filling. 


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