It’s January, which means it’s the traditional “I need to eat better” time of year. Luckily, I already cook 5-6 days a week, pack my lunch and eat appropriately sized portions (which was a previous resolution). As in any part of life, there is always room for improvement and my achilles heel has always been sweets. Recently I’ve felt that a dinner isn’t complete unless I have some dessert to round out the meal. Cheesecake, cookies, chocolate, ice cream, it doesn’t matter – I don’t discriminate. So this is my challenge, find a dessert I can make, that I’d actually want to eat, that tastes good and isn’t horrible for me. Let’s be honest, if it doesn’t taste good, I’m not going to eat it.
I decided to do some research. To make the search even more fun, I decided to find something that is gluten free as well. I searched Pinterest, read through my plethora of cookbooks and googled dozens of healthy recipes. I found the usual mix of fruit based desserts, extremely small portions that wouldn’t satisfy my sweet tooth, and simply unappealing looking concoctions. Finally I found something chocolate based, easily convertible to gluten free, protein packed (a bonus in a dessert) all for roughly 300 calories a serving.
I should have known better and saved some time by going straight to one of my most respected food guru’s Alton Brown. The recipe I found was his Moo-Less Chocolate Pie. I’ve always been a fan of Good Eats as the mix of science, humor, creativity and great tasting food was one of my first inspirations to get in the kitchen and start experimenting. I’ve used a bunch of recipes from AB with much success, so this gave me a good level of confidence that the results would be delicious. Another bonus is that the recipe required a blender, so I’m able to use my brand new toy, my Vitamix. Finally here is the breakdown of the calories per serving at 330, which I find acceptable for a good portion of dessert.
As good as the recipe looked, I had to make a few modifications, both for taste and to ensure it was gluten free. The first addition I made was to add peanut butter – because as good as chocolate pie is, chocolate and peanut butter is just that much better. The second change I made was to use gluten free graham crackers as the crust instead of the chocolate wafer crust. I also used gluten free chocolate chips, again to ensure this pie is GF. Finally, I used some leftover coffee instead of the coffee liquor. The peanut butter does add calories, but the GF graham crackers and chocolate are both lighter in calories than their glutenous counterpart, so the changes pretty much even out.
Gluten free chocolate chps
As I’d hoped the pie came out perfect! Rich, chocolatey, silky smooth, not overly sweet and a touch of peanut butter. I’ve found that because its so rich, I actually ate less than 1/10th serving. I didn’t need a whole piece to satisfy my sweet tooth which meant I’ve got a delicious dessert for ~250 calories. That’s a win win in my book. When I make this again I may try to find GF dark chocolate chips as I think darker chocolate would kick up the overall depth a bit more. That being said, the recipe below is absolutely delicious.
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