Overall, this mocha ricotta pie is a must-try. My mom was over when I made it and she loved it, too, so I may have to make it again for Mother’s Day!
For the crust:
- 2 cups lightly packed almond flour
- 1/4 cup tapioca flour
- 1/4 cup finely ground raw sugar or coconut sugar*
- Pinch of sea salt
- 1/2 teaspoon vanilla extract
- 1/4 cup plus 1 tablespoon melted butter
For the filling:
- 1/3 cup strong brewed coffee, at room temperature
- 2 teaspoons grassfed gelatin
- 2/3 cup chopped bittersweet chocolate (I used Callebaut 60% cacao)
- 1 tablespoon cocoa powder
- 1/4 cup honey
- 1 teaspoon finely grated lemon zest
- 1 teaspoon lemon extract (optional)
- Pinch of sea salt
- 2/3 cup heavy cream
- 16 ounces full-fat ricotta cheese
- 1 pint fresh strawberries, hulled and sliced
- Powdered sugar and/or sprigs of mint (optional)
- Preheat the oven to 325°F. Grease a 9-inch round springform pan thoroughly with butter or ghee (or, if your pan is not airtight or you want to make it easier to remove the bottom later, line the pan with parchment and grease that).
- To make the crust, whisk together the almond flour, tapioca flour, sugar, and salt in a medium bowl. Add the vanilla and melted butter or ghee. Mix thoroughly with a fork or by hand. The dough will be crumbly, but should stick together when squeezed.
- Use your hands to pat the dough evenly into the pan, covering the bottom and going a little over an inch up the sides. Bake the crust for 20-25 minutes, or until lightly browned. Let the crust cool for at least 20 minutes before adding the filling.
- To make the filling, put the brewed coffee in a small saucepan and sprinkle the gelatin on top. Let it sit for five minutes so the gelatin can bloom. While that’s happening, put the chopped chocolate, cocoa powder, honey, lemon zest, lemon extract (if using), and salt in a large, heatproof bowl.
- Once the gelatin has softened (the surface of the coffee will look wrinkly), add the cream to the saucepan and set over low heat. Warm, stirring occasionally, until steam begins to rise around the edges of the pan. Do not let the mixture come to a simmer. Pour the hot coffee mixture into the bowl with the chocolate and other ingredients, and let it sit for a couple of minutes to melt the chocolate. Whisk until smooth.
- Add the ricotta and whisk again. Pour the mixture into the cooled crust. Cover the pan with foil and refrigerate for at least 2 hours, or until the filling is set.
- Remove the pie from the pan and place on a serving platter. Arrange the strawberry slices on top, starting at the outer edges and making overlapping circles toward the center. Sprinkle with powdered sugar, if desired. Slice and serve.
- Leftover pie can be stored covered in the refrigerator for up to two days. Although the crust won’t be quite as crispy, it will still be delicious.
*If your sugar is coarse, pulse it a few times in a spice or coffee grinder. You can also just use coarse sugar as-is if you don’t mind crunchy grains of sugar in the crust!
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 299Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 46mgCarbohydrates: 38gFiber: 2gSugar: 34gProtein: 6g
The nutrition label provided is an estimate for informational purposes only and may not be accurate. I am not a nutritionist or medical professional.