It was my husband’s birthday this past week and I wanted to make a special treat for him. This grain free double chocolate freezer pie made the grade!
He loves the chocolate pudding I make for him and I wanted to incorporate it into the dessert. This recipe is as decadent as any you could buy in the bakery and it is grain, soy, refined sugar and dairy free!
Instead of using a commercially made chocolate bar, (check out why I never buy most fair trade commercial chocolate) you can use raw cacao powder to add to the base. Raw cacao powder is high in anti-oxidants and there is even plenty of research that shows that eating chocolate is good for you! Of course, I would take that with a grain of salt and only use the best types of chocolate available.
Cocoa solids are what lends a chocolate bar its characteristic flavor and color, while cocoa butter is what provides smoothness and a low melting point.
Cocoa solids are the low-fat component of chocolate. They may also be called cocoa powder, cocoa, and cacao. In contrast, the fatty component of chocolate is cocoa butter. Cocoa liquor is the melted combination of cocoa butter and cocoa solids.
Also, cocoa solids contain most of the antioxidants associated with chocolate. Cocoa solids also contain the greatest concentration of the psychoactive chemicals caffeine and theobromine, which are mostly absent in the cocoa butter.
Chocolate lovers the world over rejoice! What you have been saying for years is actually true! Chocolate may be grouped with other anti-oxidant rich superfoods such as, pomegranate, acai, blueberies, raspberries etc. It has been suggested that combining chocolate with these high ORAC value fruits, make it even more anti-inflammatory.
So those decadent rich desserts featuring dark chocolate and berries are actually good for you – as long as the chocolate is dark, dairy-free, soy-free, additive-free and low in sugar.Print
• Prep Time: Crust — 10 minutes Filling — 10 minutes
• Cook Time: crust — 15 minutes Filling — 1 hour in refrigerator
• Freezer Time: 3 – 4 hours before serving