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Daily Archives: December 29, 2016

Raspberry Ganache Pie

It’s here, the last post of 2016!  I just can’t even believe how incredibly fast 2016 zoomed by.  Who’s with me?!

We devoured this deliciously, rich pie with family gathered around the Christmas dinner table and we can’t help but think what a fabulous dessert it would be to ring in the New Year with as well.  This tasty ganache spin is both gluten and dairy free, as well as nut free.  Our recipe for this amazing chocolate concoction is included below.














Raspberry Ganache Pie
Serves 10
Rich mixture of chocolate and cream topped with glazed raspberries- gluten and dairy free
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  1. 8 oz. allergy friendly semi-sweet chocolate, chopped
  2. 1 cup coconut cream- just the solid portion, drain liquid
  3. 5 TBSP organic seedless raspberry jam, divided
  4. 1 ready to use chocolate crumb crust- we used Mi-Del chocolate graham crust, or do ahead-prepare and bake your own chocolate graham crust with 2 cups crushed gluten free Chocolate grahams and 4 TBSP melted, non-dairy butter
  5. 2 cups fresh, organic raspberries
  6. 1 TBSP water
  1. MELT the chocolate and cream together over the stove-top or in a double boiler, stirring every 30 sec. until melted. Beat with a whisk until mixture is well blended and stir in 2 TBSP of jam.
  2. POUR this mixture into the prepared crust and refrigerate for 4 hours.
  3. Arrange berries on top of pie. Microwave remaining jam and water in small microwaveable bowl for approximately 30 seconds, stir until mixed. Brush onto berries. Keep refrigerated or freeze if making ahead.
  1. Can be prepared up to 2 days prior, simply place in refrigerator to thaw for a couple hours before serving.
3 Whole Peas in our Gluten Free Pod
The result is a smooth, sweet, decadent treat with a glossy finish.  We promise you won’t miss the dairy, or the gluten and it almost looks too incredible to eat, almost.  🙂


Here are a few photos of the products we used for reference:

The Crust
Seedless Jam

All the best in the New Year friends!