Gluten-Free Raspberry Chocolate Pie

1. 1

   Grease a springform cake tin, or a lift-out pie tin. I lined my springform cake tin with baking paper to make extra sure it would lift out ok.

2. 2

   Mix hazelnuts, cocoa, coconut oil and sugar syrup together, and press into your pie tin.

3. 3

   Using a double boiler, melt the chocolate. You can also use a saucepan with some water in the bottom, and a heat-proof glass bowl fitted over the top, which is what I do.

4. 4

   Once melted, add the condensed milk and cook, stirring for 2 minutes. Do not boil. Remove from heat and add vanilla essence, stirring.

5. 5

   Pour into pie crust. Press raspberries into the top of the filling. Chill for about 30 minutes.

6. 6

   Remove from pie tin and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.