Chocolate Pie
For the crust:
-
- ¾ cup unsweetened shredded coconut
- 2 ¼ cup almond flour
- 1/3 cup melted coconut oil
- 1/3 cup honey
For the filling:
-
- 1 cup coconut cream
- 1 cup of coconut oil
- 1/3 cup cocoa powder
- 1/3 cup honey
Directions
- Preheat oven to 350ºF.
- Grease 9-inch pan with extra coconut oil.
- To make the crust, place the almond flour, shredded coconut, coconut oil, and honey in a food processor and pulse until coarse crumbs form.
- Transfer the dough to the prepared pan and evenly press the dough onto the bottom and up sides of the pan.
- Cut parchment paper to fit the bottom of the pie crust, use pie weights of dry beans to cover the bottom of the pie crust.
- Bake until golden and firm, about 15- 20 minutes.
- Remove from the oven and let cool completely.
- To make the filling, place all the ingredients in a saucepan and heat over low heat and stir until combined. (Optional: add 3-4 drops of peppermint essential oils)
- Transfer the mixture into a blender and blend 2-3 minutes on high.
- Pour the filling into the cooled crust and refrigerate for a minimum of 4 hours.
- Garnish with almond flakes, coconut flakes, or fresh mint (optional)