I’ve been trying lately to post more savory recipes and things that I actually eat, but sometimes you’ve got to treat yourself. And although I made this for a market, and I don’t typically share recipes that I sell, I decided to make an exception since I won’t be making them for another year.
It is winter after all, and hot chocolate cravings are real. On cold, icy, rainy or snowy days I want something hot to drink (usually I am a hot tea or coffee girl. But sometimes you feel a little nostalgic. You want to feel like that child version of yourself. The one who loved winter. Especially snow days. And who would try to be out there sledding even with the tiniest bit of snow. Who loved a good snow ball fight or to build snowmen or forts. Who enjoyed the thrill flying down a hill (usually slightly out of control) at top speed, seeing how far you can go. Laughing and smiling effortlessly. Worn out and rosy-cheeked by the time you were done, you were begging your parents (or grandparents) for some hot chocolate.
I am still this person. Like a part of me is deeply disappointed that we haven’t gotten any snow this year. That I’ve been denied a sledding adventure with my nephews and momma and husband.
It is cold though. I can still make hot chocolate. And I can take inspiration from this to make my favorite thing: PIES.
I made this market for my December market, so pumped to make it (borderline giddy). I sketch out all of my market designs ahead of time. And this one was all my own inspiration. I wanted holiday flavors and I was deadest on making a hot chocolate pie. I searched on my Pinterest for inspiration, having found no such pie, I started making up my own. I was going to make my chocolate crust…..make a hot chocolate cookie filling I had posted before……and of course melt some marshmallow on the top! I even thought of the idea of putting little straws in them!
They were so cute and so delicious I couldn’t help but share!
Hot Chocolate Pie
Chocolate Pie Crust
- 1 cup almond flour
- 1/2 cup tapioca flour
- ½ cup cocoa powder
- 1 tbsp coconut flour
- 2 tsp coconut sugar
- ½ tsp salt
- 1 egg
- ½ cup cold butter, sliced
- 1/2 cup organic coconut oil
- a bag of Enjoy Life Chocolate
- 1 cup organic coconut sugar
- 3 local, pasture-raised eggs
- 2 tsp vanilla
- 2 1/2 cups almond meal
- 1 1/2 tsp baking powder
- 1/4 tsp sea salt
- 2 bars Enjoy Life Chocolate
- Click this link, the Urban Poser has the best recipe for marshmallows
Let’s Make it Happen:
In your food processor pulse all of the ingredients together until they form a ball (add more almond flour if it seems too ‘wet’). Wrap in plastic wrap and refrigerate for an hour.
Flour a large piece of parchment paper with tapioca flour. Place dough into the center. Flatten with your hands. Sprinkle a little more tapioca flour on the top. Set another piece of parchment paper on top of this roll the dough out evenly, into as much of a circle as possible. Peel off the top layer of parchment. Flip the other piece over on top of a pie pan. Carefully peel off the remaining layer of parchment. Smooth pie crust into the bottom of the pan. Take the outside of the crust and pinch to build up a nice even wall. Take your fingers and gentle flute around the parameter. Place the crust back into the refrigerator until you have the filling ready.
In a bowl sift together all your dry ingredients. Set aside.Melt chocolate and coconut oil together. In a stand-up mixer add all your wet ingredients. Beat with a paddle attachment. Turn off the speed. Gradually add in the dry ingredients. Beat until smooth and there are no more clumps. Evenly pour this into the crust.
Bake at 350 for 30 minutes or until a toothpick comes out of the center nice and clean. Sprinkle cut up marshmallows onto the top. Return to the oven and bake for another 5 minutes or so, until the marshmallows are toasted.
Remove from the oven and allow the pie to cool slightly before slicing. Run your knife under hot water before slicing, to make it easier to cut through the marshmallow. Also feel free to add decorative straws for a playful appeal. I made my pie into minis because that’s what I sell at the market instead of individual slices. I found some cool mini pie pans at Michael’s with 4 molds in a pan. I’ve got 3 so I can make 12 up at a time. This particular recipe made 8 pies, although I had some leftover filling, which I just made cookies with (refrigerate overnight before baking these beauties)!