Chocolate Chiffon Pie (Sugar, Dairy and Gluten Free)
I'm so happy to say I've perfected the chiffon pie! Here it is, no explanation needed except for it being rich, varied in texture and absolutelydelicious, all while remaining sugar and gluten free.
225g brazil nuts
4 tbsp xylitol/ coconut sugar for paleo
4 tbsp melted coconut oil (or melted butter if you like)
225ml almond milk
1 tbsp agar flakes
100g xylitol/ coconut sugar for paleo
2 eggs, separated
225g Cavalier Dark Chocolate (sweetened with Stevia), roughly chopped
1 tsp vanilla extract
100g cashews, pre-soaked 4hours or overnight
200ml Biona light coconut milk
2 tbsp cacao butter
1 tbsp cacao nibs
1. Process the Brazil nuts in a food processor until they are finely ground. Add the xylitol (or coconut sugar) and coconut oil and process briefly to combine. Tip the mixture into a 23cm/ 9 inch round tart tine and press onto the base and sides with a spoon. Bake in a preheated oven (200c/ 400f) for 8-10 minutes, or until light golden brown.
2. Pour the milk into a pan and sprinkle in the agar, continue to heat without stirring until it comes to the boil. Simmer, stirring occasionally until flakes fully dissolve (5-10 minutes) then add half of the xylitol, both of the egg yolks and all of the chocolate.
3. Stir constantly to ensure everything is melted, mixed well and the agar fully dissolved. Remove from the heat and beat until smooth. Stir in the vanilla essence, cover and chill in the refrigerator for 45-60 minutes until starting to set.
3. Blend the cashews and coconut milk together with the vanilla extract until you have a smooth creamy consistency. Fold all but 3 tbsp of the "cream" into the chocolate mixture. Whisk the egg whites in a clean, grease-free bowl until soft peaks form. Add 2 tsp of the remaining xylitol and then fold in the egg whites into the chocolate mixture.
4. Pour the filling into the brazil nut "pastry" case and chill for 3 hours.
5. To decorate the pie, use a vegetable knife to peel and curl shavings, then sprinkle with cacao nibs.