Chocolate Mango Jello Pie {Gluten Free}

Sometimes you just crave a special dessert even when there is no special occasion. Sometimes you are in the mood for creating a new recipe instead of trying something from Pinterest. This was one of those times - which honestly doesn't happen often because life moves too fast! I created this pie wanna-be-cake from simple, mostly healthy ingredients. Tastes way better than a store-bought dessert and even though there are a couple of steps, it is fairly simple to make, you don't have to be an expert baker (I'm not). Just to be clear, this isn't something I do often, lest you think I'm supermom. My normal go-to dessert for the family is something quick and easy like the Coconut Flour Chocolate Raisin Fudge Cookies. 

In the pie I made, the gelatin layer is rather thin, a lot of it got absorbed into the cake. So for the actual recipe, I've doubled the gelatin ingredients so that there is more oomph to that fruity gelatin layer.You can experiment with it, but I felt like there was too much cake for balance.

1 hour + chill time
This recipe serves 5-8 people for dessert

Ingredients:

Cake layer:

3 pastured eggs
1 cup organic apple sauce
1/2 cup plain organic yogurt
1/2 cup grassfed butter or ghee, softened
1/2 cup light coconut milk
1/4 cup honey or 1/2 cup organic sucanat 
1 tsp bourbon vanilla
1 cup gluten free baking mix (I mix 1/4 each coconut, millet, sorghum, and barley) *omit barley for gluten free, replace with 1/4 cup sorghum flour
1 tsp aluminum free baking soda
1.5 tsp aluminum free baking powder

Top layer:
2 cups warm water
3 tbsp high quality gelatin (don't use the cheap stuff) 
Juice of two lemons
1 cup turbinado or sucanat
1 cup mango, or fruit/berries of your choice
Topping:
1 pound organic dark semi-sweet chocolate crumbled (I actually used the Trader Joe's Pound+ Bar)
1/2 cup light coconut milk
1/2 cup butter

Directions: 

1. Mix the first seven ingredients adding one at a time. I prefer to use a stand mixer for this, but you can do it by hand if needed. 

2. Add flour mix, baking soda, and baking powder. Mix well, but don't overdo it. Pour into greased spring form pan (this is the one I want, but I have the cheap one from IKEA).
3. Bake at 350 degrees for 45 minutes (time may vary with different ovens). 
4. Let the cake cool. Meanwhile, dissolve the gelatin in warm water over low heat, constantly stirring. Add lemon juice and sugar. Let cool for ten minutes at room temperature so it becomes a little thicker in consistency. 

5. Layer mango (and/or berries) on top of cooled cake. Pour gelatin mixture right over the fruit. Place in refrigerator for at least an hour and a half. 

6. To make chocolate topping, melt butter in medium sauce pan, add coconut milk and stir on low heat. Add crumbled chocolate. Stir until it dissolves. Let cool for 5-8 minutes, occasionally stirring. 
7. Take cake out of the fridge, pour chocolate mixture on top of the gelatin layer and immediately place back in the refrigerator for at least an hour.
8. Devour the delicious chocolate mango jello pie with some freshly whipped cream on top and marvel at what you just made!

Baby E Helped with the Pie and She Is Ready to Devour It!

If you make this recipe, we would love to know what you served it with or if you put a different spin on it! If you adapt this recipe and post it on your own blog, please link to Eco-Babyz, we would appreciate it :)



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