Gluten-Free Chocolate Pudding Pie - cooking recipe

Ingredients

375 ml coconut cream
250 ml Greek yogurt
4 egg yolks
185 ml maple syrup
1/4 teaspoon salt
21 g gelatin powder
2 teaspoons vanilla extract
130 g unsweetened chocolate chips
25 g almond flour
70 g coconut flour
60 ml maple syrup
60 ml coconut oil
1 pinch salt
90 g maraschino cherries
125 ml maple syrup

Preparation

Make pie crust by combining all ingredients for the crust in a bowl and mix well. Press onto a springform pan. Bake at 180C/360F for 8-12 minutes. Set aside.
Make the filling.
a. In a bowl, whisk together egg yolks, maple syrup, and salt. Set aside.
b. Mix gelatin powder and about 2 teaspoons of warm water in a small bowl. Set aside.
Celsius Heat coconut cream and yoghurt in a saucepan for about 3 minutes, stirring constantly. Do not allow it to come to a boil.
d. Temper the egg mixture. Ladle the hot coconut cream and yoghurt mixture in a thin stream into the egg mixture. Work it in slowly so that the eggs do not curdle.
e. Put the mix back into the saucepan together with the softened gelatin. Heat for about 2 minutes to dissolve the gelatin.
f. Add the chocolate chips and vanilla extract. Heat until chocolate is fully melted.
g. Allow this pudding to cool. About 15 minutes.
Make the glaze by combining cherries and maple syrup in a saucepan and simmer for 10 minutes or until thick and syrupy.
Assemble the pie.
a. Pour filling into crust.
b. Refrigerate overnight to set.
Celsius Top with glazed cherries.