Make something special for dessert this weekend with this Three-Beet Chocolate Pie. A cocoa, coconut flour, sunflower seed, and date crust is filled with a creamy mixture featuring Dr. Cowan’s Garden Three-Beet Powder, maple syrup, cinnamon, and gelatin. Finish with whipped cream and a drizzle of melted dark chocolate before serving.
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Crust
½ cup sprouted sunflower seeds
½ cup cocoa powder (we used raw cacao powder)
½ cup coconut flour
½ cup dates
8 Tbsp butter (plus more for greasing pie plate)
Filling
½ cup almond or coconut milk
2/3 cup maple syrup
3 pastured eggs, separated
½ tsp cinnamon
½ tsp sea salt
1 Tbsp unflavored gelatin (we use Great Lakes brand)
½ cup heavy cream, preferably raw, whipped
Melted dark chocolate
Crust
Grease an 8-inch pie plate with butter or soft coconut oil.
Add all ingredients to a food processor, blend till combined. Using a piece of wax or parchment paper, press into the pan. Set aside.
Filling
In a saucepan, combine the beet purée, milk, maple syrup, egg yolks, cinnamon and sea salt.
Whisk thoroughly over medium heat.
When the mixture begins to steam, whisk in the gelatin a little bit at a time to prevent clumping.
Bring the mixture to a low boil while whisking, then remove from heat and allow to cool.
Refrigerate the mixture until it is completely cool and slightly set (about 20 to 30 minutes).
Beat egg whites until stiff peaks form. Gently fold the egg whites into the filling mixture.
Pour filling into pie crust and smooth the top with a spatula.
Chill in the ‘fridge till set. When ready to serve, whip cream (add a little maple syrup and vanilla extract, if you like), top the pie with whipped cream and drizzle with melted dark chocolate. Serves 6.
