Sometimes nothing but a rich and decadent chocolate treat will do when you're in the mood for chocolate. This pie definitely does the trick.
The slight bitterness of dark chocolate combined with the richness of creamy almond butter has got to be one of the most satisfying flavors.
I added a touch of apricot jam to sweeten the almond layer in a fruity kind of way, and to break up the richness of the treat a little with something lighter. If you're not into the apricot chocolate combo, however, you can always just use a couple of tablespoon of maple syrup instead of the apricot jam (though I personally recommend the jam all the way -- the apricot flavor is very subtle, but I love the overall effect on the pie).
On the other hand, if you are into apricot desserts, here are a few that should get you all the apricot fix you might need :)
For this pie, I went for a very quick and easy way to make a lovely dessert for company. If you're the kind of person who loves making things from scratch, however, or keeping things raw, here are a few tweaks you can try that should work well. Also adding some variation options below:
1. For a raw version, for the crust you can either use raw chocolate, or just use the chocolate crust from this recipe (or something similar). For the topping you can use this DIY magic shell in place of the melted chocolate.
2. For the almond apricot layer, you can use the raw apricot jam linked to above, although it's a little bit more chunky, so the layer probably won't be as smooth, but should still be delicious. Alternatively, you can just use the maple syrup option outlined earlier up top.
3. This can totally be a delicious peanut butter and chocolate pie -- swap peanut butter for the almond butter, and toasted peanuts into the crust. (Or for another chocolate peanut pie, check out this recipe).
Chocolate, Almond, and Apricot Pie
This no-bake rich chocolate, almond, and apricot pie comes together in a snap and makes a wonderfully decadent, wholesome treat. This recipe is gluten-free, vegan, and coconut-free.
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: 7" pie
- Category: Pie
- Method: No-Bake
- Cuisine: Dessert
- 1 cup dark chocolate chips or chopped chocolate of your choice
- 1 cup sliced almonds
- 1 tbsp smooth almond butter
- 1 tbsp hot water*
- 3 soft medjool dates, pitted
- ¾ cup smooth almond butter
- ¼ cup fruit-sweetened apricot jam (I used St. Dalfour jam for this)
- ⅛ tsp salt
- ½ cup melted dark chocolate chips or chopped chocolate of your choice
- 2 tbsp smooth almond butter
- sliced almonds, cacao nibs / chopped chocolate or chocolate shavings, edible dried rose petals (for a pop of color)
- Process all crust ingredients in a food processor into a fine sticky crumble. Transfer this mixture into a 7" pie plate with a removable bottom (or a parchment lined dish of a similar size), and press down into a crust along the base and edges. Freeze while working on the next step.
- Wipe out the food processor bowl. Place all filling ingredients and process on pulse and very briefly to combine. Note: be careful not to over-process as the mixture will start to heat up and the oils will begin to separate. Only a brief pulsing action is needed for this step to combine the almond apricot layer filling. Once combined, transfer the mixture over the crust into the prepared pie plate. Smooth out the top and freeze while working on next step.
- Melt your chocolate. Stir the almond butter into the melted chocolate mixture with a spoon until combined. Transfer this mixture onto the almond apricot layer of the pie and smooth out with a spoon (using a circular motion). Decorate with desired toppings (optional).
- Freeze for 3-4 hours to set, then remove from pan, slice and enjoy! Keep leftovers refrigerated (or freeze for longer storage).
*The hot water helps the chocolate melt a little (though not too much) to make it process better into the crust. Note, it doesn't need to be boiling hot for this purpose, just very warm.
Joanne Lowe says
I’ve just made this as my first ever raw pie - it looks lovely! Thank you for such a wonderful recipe. How long will it keep in the refrigerator?
Sorry for the delayed reply. I'm so glad you enjoyed the pie :)
It should be good for about 6 days in the fridge. Can freeze some of it for longer term storage if you like.
I can't have sugar or erythritol, and dark chocolate has sugar in it. Might it be possible to substitute the dark chocolate with Cacao or would that be less than delicious?
Hi Amandine. I sometimes find coconut-sugar sweetened chocolates at health food shops. Just cacao on its own wouldn't work so well as it doesn't have the other properties a chocolate bar does. But I provided options above the recipe for how to make this without the commercial chocolate:
"use the chocolate crust from this recipe https://www.unconventionalbaker.com/raw-grasshopper-ice-cream-pie-gluten-free-vegan-paleo-refined-sugar-free/ (or something similar). For the topping you can use this DIY magic shell in place of the melted chocolate."
As always your stunning moody photos and cleanly vivid flavors motivate me to get in the kitchen. I mentioned you in my latest blog post (and linked to you) as yours was one of the first blogs that inspired me.
Thanks so much, Hanne. You're the sweetest :) Going to read your blog post now.
Dear Audrey, thank you yet again for posting another beautiful recipe! My birthday is coming up and I think this is the perfect pie to serve my guests! However, (there's always a however...;-)), I am also going to make your baked vegan cheesecake (I put a little twist on it by giving it a tart chia-raspberry jam finish) because that cake is my absolute favourite of all and I want to provide some variety to the table! The question I have then is whether I could transform this recipe to fit my 6inch tart shell - that way I'll have two little cakes that are both 6inches and I won't be stuck with leftovers that I need to finish off by myself (I know i know I could freeze them but tell that to my eyes and tastebuds; one look and mouthful of your cakes and there's no telling what I might do! ;-)). So yea, do you have any recommendations as to how to alter this recipe in terms of quantities used in order to make it a tad bit smaller? If it's too much to ask I totally understand! xxx
Thanks so much for your lovely comment, Sarah :) I'm glad the baked cheesecake recipe is getting put to good use. I actually really love it with raspberry jam as well -- I swirl it in inside the cake batter and it bakes nicely. Topping with jam sounds really delish.
About resizing this one, I've never used a 6" tart shell so sitting here now wondering about quantities... My best guess would be to use about 2/3 of the recipe here. I'll try and check out a 6" pan at the shops this weekend and will let you know if I have any different suggestion, but I think 2/3 should be right.
Happy upcoming birthday! :)