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

  1. Preheat oven to 350ºF.
  2. Grease 9-inch pan with extra coconut oil.
  3. To make the crust, place the almond flour, shredded coconut, coconut oil, and honey in a food processor and pulse until coarse crumbs form.
  4. Transfer the dough to the prepared pan and evenly press the dough onto the bottom and up sides of the pan.
  5.  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.
  6. Bake until golden and firm, about 15- 20 minutes.
  7. Remove from the oven and let cool completely.
  8. 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)
  9. Transfer the mixture into a blender and blend 2-3 minutes on high.
  10. Pour the filling into the cooled crust and refrigerate for a minimum of 4 hours.
  11. Garnish with almond flakes, coconut flakes, or fresh mint (optional)