Mayan Dark Chocolate Pie (Dairy Free)

By Peggio

Ingredients

• Pie Crust:
• 3/4 cup finely ground almonds (can use almond meal or almond flour)
• 1/2 cup coconut flour
• 2 teaspoons ground cinnamon
• 1/8 cup original coconut milk beverage (such as So Delicious Dairy Free Original)
• 1/4 cup coconut oil
• Pie Filling:
• 2 cups vanilla coconut milk beverage (such as So Delicious Dairy Free Vanilla)
• 1 cup cocoa powder
• 1/2 cup agave nectar (can sub maple syrup, if preferred)
• 2 tablespoons vanilla extract
• 1/8 to 1/4 teaspoon cayenne pepper (for some noticeable heat, use the full 1/4 teaspoon)
• 5 tablespoons cornstarch
• 1/3 cup cold water

Details

Servings 1
Preparation time 30mins
Cooking time 60mins
Adapted from godairyfree.org

Preparation

Step 1

To Make the Pie Crust:
Preheat your oven to 375ºF.
Combine all of the pie crust ingredients in a bowl, and mix thoroughly with a fork until crumbly.
Mash the dough together (with your hands) until it is thoroughly kneaded together and you can form it into a rough ball (it may still be a little crumbly).
Place the ball in a greased 9-inch pie plate. Using your fingers patiently mash the crust down until it completely and evenly covers the entire pie plate. Set aside while you make the filling.

To Make the Pie Filling:
Combine the coconut milk beverage, cocoa, sweetener, and vanilla in a saucepan over medium heat. Stir constantly until the cocoa is dissolved and the mixture comes to a slow boil.
Add the cayenne and stir thoroughly.
In a small bowl, whisk the cornstarch in the cold water until dissolved. Briskly whisk the mixture into your saucepan.
Turn the heat down to low and continue to cook, while whisking for 2 to 3 minutes, or until the pudding becomes thick and heavy.
Pour the pudding into your prepared pie crust, smoothing it out as needed.
Bake for 25 to 30 minutes, or until the top of the pie becomes dark and crater like.
Allow the pie to cool off for an hour or two before serving with dairy-free ice cream or fresh fruit, if desired.