Red Velvet Chocolate Chip Pie

By Ashley | Dessert

Feb 01

Plan ahead for Valentine’s Day with this fruit and veggie-based RED VELVET CHOCOLATE CHIP PIE ❤️🍫🍰

Nothing says “I love you” like a slice of Red Velvet Chocolate Chip Pie! A reminder that you deserve pretty things, to celebrate yourself every day, and that chocolate = instant joy 🤩 


It’s gluten-free, vegan, easily whipped up in a blender, and is mostly sweetened with . . . squash + beets! It also has a romantic v-day vibe, and if you keep it in your fridge or freezer – lasts a lot longer than roses 😉

So whether or not you have plans this Valentine’s Day, make yourself a memorable homemade treat (or give your partner/friend/roommate the recipe!) because no one needs a reason for to soak up self-love + chocolate! 

Red Velvet Chocolate Chip Pie (GF, Vegan)

Crust Ingredients:

1 c oat flour

1/2 c almond flour

1/4 c cocoa powder

Pinch salt

3 tbsp maple syrup

3 tbsp melted coconut oil, or avocado oil

2 flax eggs

Filling Ingredients:

1 c beet puree (you’ll need at least 1 large beet, peeled, chopped and pureed, or buy cooked peeled beets)

1 1/4 c butternut squash or pumpkin puree

1/4 c Califia farms creamer (I used Pecan Caramel)

1/2 c almond or cashew milk

3-4 tbsp maple syrup (or other liquid sweetener)

3 tbsp arrowroot

1 tsp vanilla extract

1/2 tsp cinnamon 

1/2 c chocolate chips (I used stevia-sweetened for refined sugar free 😉

Method: 

Pulse the first 3 crust ingredients + salt in a food processor.

Drizzle in the flax egg, maple and and oil with the machine running.

Pulse until a firm dough forms. Add a splash of water if needed.

Press into a parchment lined springform pan (6 inch for a thicker pie, 8 inch for a more shallow pie)

Bake at 350 degrees for 5 minutes or until no longer doughy.

Set aside while making the filling.

Puree the filling ingredients (except for chocolate chips) in a high speed blender until smooth and creamy. Stir in most of the chocolate chips.

Pour filling into crust and top with remaining chocolate.

Bake at 350 for 30 minutes for 8 inch, or about 40 minutes for 6 inch. The edges should be set and the center not quite firm. 

Cool to room temperature and refrigerate at least 4 hours before removing from pan and slicing. 

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