Jalapeno Lime Salted Dark Chocolate Pie
I absolutely love this time of year. I love when the weather gets cold and I have to bundle up on the couch to binge watch netflix. I love the sound of Christmas music playing on the radio and the lights and decorations lining the streets of downtown. Visiting family and eating all the food. It all just puts me in a good mood. But this time of year is also the time period I spend building my base for the upcoming season. I typically take a break in November or December and then begin prepping my body for the upcoming season. In order to get my body back to where I want it to be I focus on my diet as I build. Prepping for the upcoming season comes during the build, not during the grind of high mileage and intense workouts. With the holidays this is always a little hard so I plan for a little indulgence and I make this, a healthy refined sugar free, dairy free, vegan dark chocolate jalapeno lime salted pie with a Purely Elizabeth walnut date crust.
I love dark chocolate so when I was challenged to create a recipe using dark chocolate cocoa powder, walnuts, and ReginaSpices Jalapeno Lime Salt I was excited for the possibilities. I love the combination of salty, sweet, and spicy so making a dessert with the jalapeno lime sea salt would be perfect to add a kick and flavor boost. When I first tasted the ReginaSpices Sea Salt I was blown away. I had sprinkled it on toast with mashed avocado and was more than impressed. The lime flavor came through perfectly with just the right amount of spice. I even ended up using it in my coconut rice I made for dinner last night (recipe coming soon!). It may seem like more a savory element but when paired with dark chocolate, that thought may be debatable.
I wanted to create something that my palate would perceive as rich and indulgent but yet I wouldn't felt guilty in eating. I don't tolerate dairy well, especially heavy cream or milk, but wanted to do some type of mousse or pudding. Replacing the cream or milk has always been a challenge for me so when I came up with this recipe I was so happy to have a new alternative. The secret: Agar.
I brought unsweetened cashew milk to a boil with about 1/2 cup of loosely packed crushed Agar Bar. After letting it boil briefly I reduced the heat to a simmer and added the remainder of my ingredients. I stirred well and then let the mixture continue to simmer on low, stirring occasionally for about 6 to 7 minutes. Each time I stirred the mixture I was uneasy on whether or not this agar stuff was for real, it all seemed still too liquidy. But I trusted it and after the 6 to 7 minutes I removed the pot from the heat. Despite my concerns it began to thicken. I gave it a good stir and while it was still warm I poured the mixture into my prepared crust which I had gotten the recipe for from my Purely Elizabeth Cookbook, Eat Purely. I popped in the fridge and in about 30 or so minutes It had solidified almost like jello. I gave it a good few hours to fully cool in the fridge and when I cut a slice it was perfect. The texture was silky and the flavor was rich with a hint of lime and a little kick from the jalapeno.
Using non-refined sweeteners in the form of pure maple syrup and dates, this dessert is easier on the gut than traditional desserts with refined white sugar. The dates are fiber filled and contain various vitamins and minerals. The high quality cocoa powder is all the health benefits of chocolate minus the sugar and fat. Walnuts contain a good dose of healthy fat and are a good source of Omega-3 fatty acids. Many people get too much Omega 6's in their diets and not enough Omega's 3 which have a variety of important health benefits including the ability to lower cholesterol.
Don't be afraid of the ReginaSpices Jalapeno Lime Sea Salt in this sweet dessert. Trust me, you wont be disappointed. Plus it will be good to have on hand for the recipes I have coming! Enjoy!
Jalapeno Lime Salted Dark Chocolate Pie
**Vegan, Gluten-free, Soy-Free, Dairy-Free, Refined Sugar Free**
Yield: 16 servings
- Crust (RECIPE BY PURELY ELIZABETH)
- cups walnuts
- 1 cup pitted dates
- 1 tbsp coconut oil
- 1 tsp cinnamon
- 1 tsp pure vanilla extract
- Place all of the crust ingredients in the bowl of a stand mixer. Process all ingredients until combined.
- Pour crust ingredients into a 8-9" springform pan that is very lightly greased and lined with a sheet of parchment paper over the base. Press the crust into the bottom and up the sides forming a crust of uniform thickness (1/4-1/2" thick)
- Put the crust in the refrigerator and begin working on the filling.
- In a medium saucepan combine the cashew milk and agar bar. Bring to a boil over medium heat. Stir and let boil for about a minute before reducing to a simmer.
- Add the cocoa powder, maple syrup, jalapeno sea salt, mix and let simmer about 6 minutes, stirring occasionally. Remove from heat and let cool. As the mixture cools it will thicken (trust it!)
- After about 10 minutes stir the mixture. It should have thickened at this point but still be warm. Pour it into the prepared crust and then return the pie to the refrigerator for at least an hour. Make sure the pie is fully cooled before serving!
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