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Chocolate-Blueberry Pie

Do you miss being able to eat that delicious, sensational pie that you once enjoyed before encountering diabetes? Only to be told you’re forbidden to eat this dessert and many others due to high A1c levels.

BochaSweet has a solution for you. Our all-natural sugar replacement enables you to enjoy a sweet tasting pie without any of the guilt! In this recipe, we will be using healthier alternatives that taste just as good as the real thing—if not better.

Chocolate-Blueberry Pie

 

INGREDIENTS

Crust Ingredients

  • 1 cup tigernut flour
  • 1 cup sprouted almonds
  • 1 scoop collagen protein
  • 3/4 cup unsweetened coconut flakes
  • 2-3 tbsp water (to help dough form together)
  • 1.5 tsp melted coconut oil
  • 1 tbsp cacao nibs
  • 1 tsp vanilla extract
  • 1/8 tsp sea salt

Filling Ingredients

  • 1 /2 container of cashew yogurt
  • 1/2 cup lemon juice
  • 7 tbsp BochaSweet
  • 1/4 cup melted coconut oil
  • 1/4 cup coconut flour (to thicken if needed)
  • 1/2 cup wild blueberries
  • 2 tsp acai powder
  • 3 tsp vanilla extract
  • 1/8 tsp sea salt

Chocolate Ganache Ingredients

  • 1/2 cup cacao powder
  • 7 tbsp BochaSweet
  • 1/2 cup melted cacao butter
  • 1 tsp acai powder
  • 1 tsp vanilla extract
  • 3/4 tsp cinnamon
  • pinch of sea salt

DIRECTIONS

For Crust:

In a food processor, pulse tigernut flour, almonds, coconut flakes, and remaining ingredients until a dough is formed and sticks together. Line a standard size pie pan with parchment paper and firmly press dough in to form a crust. Chill in freezer while you prepare the filling.

For Filling:

Blend cashew yogurt, lemon juice, BochaSweet, vanilla, coconut flour, coconut oil, and sea salt in a blender or food processor until smooth and creamy. Next, divide the batter in half and pour into a separate bowl. In the half still in the blender, add the acai powder and blueberries. Blend until everything is well mixed together.

Pour the batter from the separate bowl onto the chilled crust and smooth out with a spatula. Allow to chill for 1-3 hours.

Once firm, add the blueberry layer and allow to harden for another 1-3 hours.

For Chocolate Ganache:

Melt down 1/2 cup of cacao butter using a double boiler along with the BochaSweet, stirring often until the sugar crystals dissolves into the cacao butter. Add in the cinnamon, vanilla extract, and acai powder. Using a mesh strainer add in 1/2 cup of cacao powder. Whisk until all ingredients are smooth. Pour on top of the pie and let harden for 1-3 hours.

 

 

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