I made a pie. Not just any old pie either. This pie is absolutely amazing. The best part? The chocolate espresso ganache.

Chocolate Espresso Ganache Pie | Add a Pinch



Let me tell you a little background on this pie, okay? A couple of weeks ago, my 92 year old Grandmother fell and broke her hip. As we were sitting in the surgical are waiting on them to take her back for the surgery to place a rod in her hip, my aunt started talking about how she wished she’d brought the book she was reading down from my Grandmother’s hospital room so that she could read it while we waited.

Starting to brush her comment off as simply wishing she had something to do, I casually asked her what book she was reading. You know, because I’m always in the market for a new book to add to the list of books I download but then don’t actually take the time to read for eons.

She said, “well, it’s a very interesting book. It’s called Wheat Belly.”

Immediately, I remembered the few weeks this past fall that I followed along with a grain-free diet with a few friends. I felt great during that time, but the grain-free eating didn’t last through the holiday season.

The more we discussed the book, the more I decided I really needed to take just one week to intentionally eat grain-free again. An experiment of sorts.

One of the first things I decided though was that I needed to be sure to have desserts that were rich, filling, and would quieten my sweet tooth a bit. Because planning out dessert before you even start thinking of breakfast is the thing to do!

This pie is grain free, gluten free, sugar free, and egg free. But let me tell you – it is definitely NOT flavor free!

If you aren’t concerned with any of the above, you can easily make this pie with a traditional pastry crust or even a graham cracker crust would be delicious. You can also use equal amounts of honey where I have used agave nectar, if you prefer.

Here’s how I make my Chocolate Espresso Ganache Pie.

Chocolate Espresso Ganache Pie



Chocolate Espresso Ganache Pie Recipe

Chocolate Espresso Ganache Pie is the perfect answer when you want something chocolate. This recipe is grain free, gluten free, sugar free and egg free, but definitely not flavor free!
4.5 from 2 votes

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Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 8
Author: Robyn Stone | Add a Pinch


For the Crust:

  • 3 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons butter cold, diced (or coconut oil)
  • 1 tablespoon maple syrup

For the Chocolate Espresso Ganache:

  • 12 ounces chocolate chips
  • 4 tablespoons butter
  • 1 cup heavy cream
  • 2 tablespoons espresso powder
  • 2 tablespoons maple syrup
  • 1/4 teaspoon salt


For the crust:

  • Preheat oven to 350 degree Fahrenheit.
  • Combine almond flour, baking soda and salt into a large bowl. Cut in cold, diced butter with a pastry blender or forks until the butter is in small pieces. Stir in maple syrup.
  • Press crust dough into the bottom of pie pan.
  • Bake for 20-30 minutes until crust is lightly golden brown.
  • Remove from oven.

For the Chocolate Espresso Ganache filling:

  • Add about 2 inches of water to a medium size saucepan over medium-low heat.
  • Place chocolate chips and butter in a glass bowl and place bowl on top of saucepan to melt chocolate. Stir chocolate with a rubber spatula to help keep smooth as it melts.
  • Add espresso powder to heavy cream and stir into chocolate. Add maple syrup and salt.
  • Pour into baked pie crust. Place in the refrigerator for 4 hours to overnight to allow the pie to set.
  • Serve cold.


Traditional pastry or a graham cracker crust may be used in place of almond crust if grain and gluten is not of concern. You may also use equal amounts of honey in place of agave nectar in crust as well as filling.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch


Are you interested in seeing more sugar free or grain free recipes? Let me know in the comments. I always want to share things we love and I think you’ll enjoy!


If you like this recipe, you may also like these grain, gluten or sugar-free dessert recipes:

Chocolate Chip Cookies {Grain-Free, Gluten-Free, Sugar-Free} from Elana’s Pantry

Chocolate Blackberry Mille-Fueille {Grain-Free, Gluten-Free} from Gourmande in the Kitchen

Simply Elegant Pavlova {Gluten-Free} from Add a Pinch



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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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29 Comments Leave a comment or review

  1. First off, the pie is gorgeous! Secondly, I feel you!! I did a grain free diet for 10 days to see if I could tell any difference and I think I did…….I tried to go 30 but I went to Seattle for Blogher Food and it all went out the window ๐Ÿ™‚ Good luck, let me know what you think!

    1. So far, I’ve felt great. It has really been an enlightening process to really see what all grain is included in.

    1. Luckily, this pie is a “good” version for dessert. Thanks for asking about my grandmother. She is doing much better.

  2. Family dinner this weekend means I might just have to make this pie. I love surprising my family with tasty, but healthy desserts. This one looks perfect! Pinned in my Just Desserts board too.

  3. FIrst of all, this looks sinful and delicious! I cannot wait to try it.
    Second of all, I personally eat a very low carb diet and I think that I feel fabulous for eating less grains. I have also lost so much weight. Carbohydrates slow your metabolism and is less natural for our bodies to digest.
    So, I love this recipe and would love see more grain-free recipes if you come up with more!

  4. So my husband also follows a gluten free diet(most of the time). His birthday is this coming weekend, & I asked him last night what he wanted for a birthday dessert, and whether I should make it gluten free. He decided on chocolate pie, but not to worry about gluten free. I was looking through my pins for a chocolate pie, recipe and clicked over(he loves chocolate and espresso flavors), & was shocked to find a gluten free recipe + one that I already have all the ingredients for(is be a big bag of almond flour in my pantry).

    It’s fate.
    Can’t wait to make this. Thank you. ๐Ÿ™‚

  5. Hello Robyn.

    I just finished making this pie for Thanksgiving. It was so much fun to make. I did not have to use a mixer. Wow! I did everything oven for the crust and the rest on the stove. I am licking the bowl and this chocolate with the butter, espresso and heavy cream, salt and agave nectar is so good. Let me pinch myself because I feel like I am in a dream. I have never tasted anything like this. Thanks so much. Where do you buy the almond flour? I had to order mine because I did not know where to get it local.

  6. Looks delicious!
    Important question: You mention “You may also use equal amounts of honey in place of agave nectar in crust as well as filling.” However, I do not see honey or agave nectar in either the crust or filling ingredients. Has it been replaced with the maple syrup??

  7. I have the same question as Shirleine. I don’t see in the recipe that it calls for agave nectar. I’m confused.

  8. Thank you, Thank you!! This pie looks wonderful, can’t wait to try it myself. I have just started the whole thing about eating gluten free this past week. Have even started to loose weight again. Any gf recipes would greatly be appreciated. Everyone puts me to the sweet sites but I would also like to find some everyday recipes that are gf and the whole family will enjoy too. I might as well put them all on a healthier diet while I am at it.

  9. Hey ๐Ÿ™‚
    Stumbled upon this recipe and it looks perfect for my school bake-off next week!
    Just wondering if the measurements are American cups or Australian.
    Thanks ^.^

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