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A dense, fudgy gluten-free brownie pie with a hint of espresso and a chocolate ganache drizzle--the best dairy-free chocolate dessert I've ever had!

Paleo Mocha Brownie Pie

A dense, fudgy gluten-free brownie pie with a hint of espresso and a chocolate ganache drizzle--the best dairy-free chocolate dessert I've ever had!

COURSE Dessert
Cuisine American
Keyword apple pie, brownies, espresso, ganache, mocha, paleo
PREP TIME 10 minutes
COOK TIME 40 minutes
TOTAL TIME 50 minutes
SERVINGS 8

INGREDIENTS

For crust:

  • 1 cup cassava flour
  • 2 tablespoons tapioca starch
  • 2 tablespoons coconut flour
  • ½ cup coconut oil
  • 1 egg
  • ¼ cup water or almond milk

For Brownie:

  • 2 eggs
  • 1/2 cup coconut sugar
  • 1/3 cup coconut oil
  • 3/4 cup almond flour
  • 2/3 cup cocoa powder
  • 1 Tbsp espresso powder
  • 1/4 tsp baking soda
  • 1/4 cup chocolate chips

For ganache

  • 1/3 cup chocolate chips
  • 2 tsp espresso powder optional
  • 3 tbsp coconut cream

INSTRUCTIONS

To make crust:

  1. Whisk together the coconut oil and egg until smooth. Stir in the cassava flour, coconut flour, and arrowroot, until a thick crumbly dough forms.
  2. Add in water, two Tbsp at a time, until the dough is sticky enough to handle but not too moist.
  3. Lay down a sheet of parchment paper and dust with some cassava flour or tapioca starch. Place the dough on the parchment and then cover with a second sheet of parchment. Roll into a circle and then flip on to the greased pie dish. Crimp the edges as desired.
  4. Poke a few holes in the bottom of the crust with a fork and then bake for 8 minutes and set aside.

For brownies:

  1. In a medium bowl, combine eggs, coconut oil, and coconut sugar. Stir in almond flour, cocoa powder, espresso powder, and baking soda. Stir until combined and then fold in chocolate chips.
  2. Spread brownie layer over crust and then bake for 25-30 minutes, or until a knife comes out clean. Allow to cool for 20 minutes before serving.

To make ganache:

  1. Combine ingredients in a saucepan over low heat. Stir until chocolate chips melt into the coconut cream and are thoroughly combined, about 10 minutes.
  2. Spread ganache over pie, serve, and enjoy!