Chocolate Zucchini Pie

There is absolutely no wrong time to make chocolate pie. I have been saving this recipe for Thanksgiving, but really pie is good any time of the year! I have seen endless recipes for pumpkin and sweet potato pie for the holidays, but I wanted to switch it up and appeal to all the chocolate lovers out there, including myself. The recipe is super simple and easy to make and is guaranteed to taste good! The crust and the filling is gluten and dairy free so it’s perfect for just about anyone. You can switch up the type of chocolate you use to make the pie, but my go to is Hu Kitchen dark chocolate. The flavor of the chocolate will obviously have a huge impact on the flavor of the pie, so choose wisely! I hope you guys love this recipe as much as I do, let me know if you have any questions. Happy Thanksgiving

Ingredients:

For crust:

• 2 cups almond flour

• 2 tbs applesauce

• 1 egg

For pie:

• 3 oz melted chocolate (about 1/2 cup chocolate chips/chunks)

• 3 eggs

• 4 tbs applesauce

• 2 tbs melted coconut oil

• 1 cup shredded zucchini (about 1 small zucchini)

• 2 tsp vanilla

• Optional: pecans or raspberries to top

Recipe:

For crust:

1. Combine all ingredients until a dough is formed

2. You should be able to form a smooth ball with the dough

3. Use your hands to press the dough into a pie tray. Make sure the dough is evenly spread throughout and has no holes. I like to check the thickness with a toothpick around the edges to make sure no part is too thick/thin

4. Let sit in the fridge while you make your filling

For pie:

1. Shred zucchini and dry it out well. You can use a paper towel to squeeze the water out or a dish towel works as well. Just get it as dry as you can! If there is too much water left in the zucchini, the mixture will be too wet

2. Measure out 1 cup shredded and dried  zucchini and place in a food processor along with the eggs, applesauce, melted coconut oil, and vanilla

3. Melt the chocolate, add it into the food processor, and blend until a smooth mixture is formed. There should be no large pieces of zucchini left. Ensure everything is mixed well

4. Pour the mixture into the crust, leaving a little room at the top for your crust. This will not rise at all, so don’t worry about that!

5. Bake at 350 for about 50 to 55 minutes. The top of the pie should be baked through, use a toothpick to make sure it comes out pretty clean!

6. Let cool, cut, and enjoy