Home / Products / Recipes /  Sugar free  / SUGAR-FREE DARK CHOCOLATE AND RASPBERRY PIE



  • 1 cup all-purpose flour
  • ½ cup dark cocoa powder
  • 1 cup Splenda sweetener
  • 1 tsp vanilla extract
  • 7 tbsp unsalted butter, diced
  • ½ tbsp salt
  • 1 egg


  • 2 cup fresh Hortifrut raspberries
  • 1 ½ cup light cream
  • 2 tbsp unsalted butter
  • 12.5 oz semi-dark, sugar-free chocolate, chopped
  • 2 tbsp stevia
  • Hortifrut raspberries for decoration.

(10 to 12 servings)


Dough preparation for a 10-inch diameter baking pan:
Put the flour, cocoa, Splenda, vanilla extract, butter and salt in a food processor. Blend everything until forming thick crumbs.

Add the egg and keep blending until forming a smooth dough.

Place the dough on a floured smooth surface and roll out in a circle 12 inches in diameter, put in a previously buttered and floured springform baking pan.

Bake for 20 minutes in the oven preheated to 370°F.

Take out of the oven and allow to cool.

Filling preparation:
Distribute the Hortifrut raspberries over the cooked dough and set a few aside for decoration.

Heat the cream and butter in a pot over medium heat until it comes to a boil, add the chocolate little by little, stirring constantly, until obtaining a smooth mixture.

Pour over the dough and Hortifrut raspberries and allow to set in the fridge for 2 hours.

Unmold and decorate with raspberries.