Clean Cranberry Chocolate Orange Pie – GF/DF, refined sugar free

Happy New Year! Here’s a recipe from some of my (post) holiday baking. Due to scheduling conflicts my family had a post-Christmas Christmas this year, and this is what I made for dessert! This delicious pie is sweet, tart, and chocolatey — the perfect treat to indulge in without feeling too indulgent.

Clean Cranberry Chocolate Orange Pie - GF/DF, no refined sugar // Naturally Lindsey

There is absolutely NO refined sugar in this recipe, and no added sugar whatsoever in the fudgy chocolate layer! Pretty impressive, huh? This high-protein treat uses unflavored grass-fed gelatin in each layer, which helps things thicken up and stick together where more sugar or cream would typically be added. So if you’re still celebrating with loved ones into the New Year, try this treat as a nutritious alternative!

Clean Cranberry Chocolate Orange Pie - GF/DF, no refined sugar // Naturally Lindsey

This recipe is:

  • Gluten-free
  • Dairy-free
  • Casein-free
  • Soy-free
  • Refined sugar free

Clean Cranberry Chocolate Orange Pie - GF/DF, no refined sugar // Naturally Lindsey

Clean Cranberry Chocolate Orange Pie

Almond Meal Crust:

  • 2 cups almond meal
  • 2 tablespoons coconut flour
  • 1 teaspoon unflavored grass-fed gelatin (I like Great Lakes)
  • 1/4 teaspoon sea salt
  • 2 tablespoons coconut sugar, maple sugar or sucanat
  • 1 large egg yolk
  • 8 tablespoons (1 stick) Earth Balance Soy-Free Buttery Spread or Baking Sticks, cold and cut into tablespoons

1. Whisk almond meal, coconut flour, gelatin, sea salt and coconut sugar together in a large bowl. Add egg yolk and Earth Balance to the flour and blend with a fork or pastry blender until the mixture sticks together in a ball.
2. Press the dough evenly across the bottom and up the sides of a 9-inch pie plate or tart pan. Place in the refrigerator to chill for 30 minutes.
3. Bake at 375°F for 25-30 minutes, until lightly browned. Remove from oven and let cool for 1 hour. Make your filling and topping in the meantime.

Chocolate Orange Filling:

  • 1/2 cup cashews or pure cashew butter
  • 2 cups (about 15) Medjool dates, pitted + 1/2 cup hot (not boiling) water
  • 1/2 cup fresh squeezed orange juice
  • 2 teaspoons unflavored grass-fed gelatin
  • 1/4 cup raw cacao powder
  • 3 tablespoons orange zest
  • 3 tablespoons coconut cream (not coconut milk)
  • 1 tsp sea salt

1. Place dates in a small bowl. Pour hot water over and let sit for 5-10 minutes.
2. Process cashews into butter in the bowl of a food processor, 10-15 minutes.
3. Drain the dates and place them in the food processor with the cashew butter. Process for 10 minutes until they form a smooth, caramel-like substance.
4. Whisk the gelatin into the orange juice until combined. Add juice mixture, zest, cacao, coconut cream, and sea salt and process for another 5 minutes, scraping down the sides as needed. The mixture should be thick and creamy.
5. Pour into cooled pie crust and smooth with an offset spatula or the back of a knife dipped in warm water — it doesn’t have to be perfect, just level. The cranberries will cover most of the top anyway!

Cranberry Orange Topping:

  • 1/4 cup fresh squeezed orange juice
  • 1/2 cup water
  • 2 teaspoons unflavored grass-fed gelatin
  • 1/2 cup sucanat or coconut sugar
  • 1 12-oz bag fresh cranberries, picked over (frozen should work too)

1. In a small sauce pan, whisk orange juice, water, and gelatin together until smooth. Then add in sugar and cranberries and bring to a simmer, stirring gently but constantly. Remove from heat when cranberries start to pop.
2. Let topping cool in pan for about 20 minutes. Scoop onto the center of the pie filling. Refrigerate until ready to serve.

edit: This post is part of Allergy Free Alaska’s Whole Food Fridays. See it here.


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