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)
1 c oat flour
1/2 c almond flour
1/4 c cocoa powder
3 tbsp maple syrup
3 tbsp melted coconut oil, or avocado oil
2 flax eggs
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 😉
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.