Sunday, 16 June 2013

No Bake Chocolate Lovers Pie

Gluten Free No Bake Chocolate Lovers Pie

This recipe comes from my mom. I have never made it, but I have tasted it and it's delicious! Very sweet and creamy. This is a great make ahead dessert because you can easily make the pie in stages (crust one day, filling another and freeze for up to a month). It's also great for summer because you don't have to turn on the oven!

makes 1 pie

Coconut Crust
1 cup Unsweetened Dried Coconut
3/4 cups Icing Sugar
1/3 cup Cocoa Powder
1/3 cup Margarine or Butter
1/4 tsp Salt

Chocolate Filling
1 envelope Unflavoured Gelatin
 Tbsp Cold Water
2 Tbsp Instant Coffee Granules
1/4 cup Boiling Water
1 cup Sugar
1/2 cup Cocoa Powder
2 Cups Whipping Cream (before you whip it)
1 tsp Vanilla


Coconut Crust
Toast 1 cup of unsweetened coconut in frying pan over medium heat stirring constantly.
In a bowl, sift together icing sugar, cocoa powder and salt.
Melt margarine.
Combine coconut, margarine and dry mixture.
Press into a greased pie plate or parchment lined 9 inch spring form pan ( I would recommend spring form pan because it will come out a bit easier... especially that first piece)
Pie crust can be frozen for a later date or move straight to making the filling.

Chocolate Filling
Sprinkle gelatin over cold water; let stand 5 minutes to soften.
Add coffee granules and boiling water; stir until dissolved.
Let cool 5 minutes.
Combine sugar and cocoa powder with coffee mixture.
In a mixing bowl (or with a hand mixer) whip the cream and vanilla to about 2/3 of the normal whip cream thickness.
Slowly add coffee mixture to cream while continuing to whip it.
Whip until the mixture is stiff and pour into crust.
Chill a few hours to let set or you can freeze it for a later date.
For added decadence, top with a dollop of whipped cream and chocolate shavings before serving.
Crust Mix
Press mixture into pie plate or spring form pan

Coffee and gelatin mixture

Dry ingredients added
Finished product

Saturday, 15 June 2013


Gluten Free Fudgesicles

Most (if not all) fudgesicles contain gluten, but that doesn't mean you have to go without! They are actually super fast and easy to make. All you need is milk, cocoa powder, corn syrup, sugar and vanilla (optional). Of course I forgot to take pictures of the final product... I guess we were too busy eating them.

Popsicle molds are really cheap. I got mine for 2 bucks from superstore and it works just fine.

Makes 7-8 fudgesicles


2 cups Milk
1/3 cup Cocoa Powder
1/2 cup Sugar
2 Tbsp Corn Syrup (or sub Agave Syrup)
1 tsp Vanilla Extract


Put all ingredients into a medium sauce pan.
Put on stove at medium heat, stirring very often, until all ingredients are combined. Don't let the mixture boil.
Remove from heat and carefully pour into popsicle molds. (If you don't have enough room in your molds you can freeze any remaining liquid in a plastic storage container and eat by the spoonful)
Insert sticks and freeze for 6-8 hours or overnight.

Add ingredients and mix
Heat and stir until all ingredients are combined
Pour mixture into popsicle molds
Insert sticks
Freeze for 6-8 hours