Paleo Chocolate Silk Pie

By ROBandSEAN

You are going to LOVE this paleo chocolate silk pie! It is creamy, chocolate-y and completely paleo so that makes it pretty much guilt free!

Ingredients

• CHOCOLATE ALMOND CRUST:
• 1 2/3 cup blanched almond flour
• 1/3 cup cocoa powder
• 1/3 cup coconut palm sugar
• 1 large egg
• 1 tablespoon coconut oil
• CHOCOLATE SILK PIE FILLING:
• 3 large eggs
• 1/2 cup raw honey
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 6 ounces unsweetened chocolate, chopped
• 1 1/2 teaspoons Crio Bru (optional)*
• 1 1/4 cups unsweetened coconut milk
• COCONUT WHIPPED CREAM:
• 1 (13-ounce) can coconut milk (I prefer the Thai Kitchen brand)
• 1 tablespoon raw honey
• 1 teaspoon vanilla extract

Details

Servings 8
Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

CHOCOLATE ALMOND CRUST: Preheat the oven to 325°F.

Whisk the almond flour, cocoa powder, and coconut palm sugar together in a medium bowl. Add the egg and coconut oil to the bowl and beat together, using a mixer until a moist, crumbly mixture forms.

Press the dough into a 9-inch pie plate. Bake in the preheated oven for 10 minutes, then let the pie crust cool completely before making the chocolate silk filling.

Make the chocolate silk filling: When the chocolate almond crust has cooled completely, place the eggs, honey, vanilla and almond extracts in a blender, followed by the chocolate and Crio Bru. Blend until smooth.

Heat the coconut milk in a small saucepan over medium-high heat, until it starts to simmer. (Take care not to let it boil.)

With the blender running on low speed, pour the hot coconut milk over the ingredients inside and blend until the mixture is smooth and completely incorporated.

Pour the chocolate mixture into the cooled chocolate almond crust and refrigerate for at least 8 hours.

Make the coconut whipped cream: Place the can of coconut milk in the refrigerator at least 24 hours before you plan on making the whipped cream, so that the cream will separate and firm up. Chill a glass or metal bowl in the freezer 20 minutes before making the whipped cream.

Remove the lid from the can of coconut milk and gently scoop out the coconut cream, putting it in the chilled bowl. Using a mixer, whip the coconut cream until it is light and fluffy and peaks form, then mix in the honey and vanilla extract. The whipped coconut cream can be used right away, or stored in the refrigerator for up to 24 hours.

Top the chilled pie with coconut whipped cream and serve.