This pie couldn’t be easier! For the crust you just press and bake. No rolling or shaping needed. And the filling comes together in less than 10 minutes. This chocolate pie was delicious. I brought it to Sunday dinner at my sister-in-law’s house and it was loved by all.Print
For the crust:
- 3/4 cup blanched almond flour (I use Honeyville)
- 1/4 teaspoon salt
- 3/4 cup shredded coconut, toasted (I used sweetened, but unsweetened will work)
- 1/4 cup coconut oil, melted over low heat
- 1 tablespoon agave nectar or honey
- 1 teaspoon vanilla extract
For the filling:
- 28 ounces canned coconut milk
- Pinch of salt
- 1/4 cup arrowroot powder (cornstarch would work as well)
- 1/2 cup honey
- 2 tablespoons vanilla extract
- 2 cups coarsely chopped dark chocolate
- For the crust: Preheat oven to 350. In a large bowl combine the almond flour, salt, and coconut. Combine the coconut oil, agave and vanilla in another bowl. Stir the wet ingredients into the dry and combine thoroughly.
- Press the dough into a 9 1/2 inch pie pan. Bake for 7-12 minutes until golden. Cool completely before filling.
- For the filling: Reserve 1/4 cup of the coconut milk. In a medium saucepan, bring the remaining coconut milk and salt to a boil; whisk constantly for 1 minute, then decrease to a simmer.
In a small bowl, dissolve the arrowroot powder in the reserved coconut milk, stirring to make a paste. Raise the heat under the saucepan to high and add the arrowroot mixture, whisking constantly until the mixture thickens, about 1 minute. Stir in the agave and vanilla.
- Remove from heat and allow to cool for 5 minutes. Add the chocolate to the warm mixture and stir until the chocolate is completely melted.
- Pour the mixture into the crust. Place in the refrigerator for at least 1 hour to set, then serve. Enjoy!
recipe adapted from The Gluten Free Almond Flour Cookbook