Paleo Chocolate Decadence Pie

Photo by ROBandSEAN ..

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Crust

  • 2

    cups almond flour

  • 2

    tbsp tapioca flour

  • 1/4

    cup grass-fed butter

  • 1/4

    cup pure maple syrup or raw honey

  • 1

    tsp vanilla

  • 1

    tsp sea salt

  • Chocolate Filling

  • 1/3

    cup maple sugar or coconut palm sugar

  • 2

    tablespoons arrowroot flour

  • Pinch of sea salt

  • 1

    teaspoon vanilla

  • 3

    cups full-fat coconut milk

  • 1

    9 oz. bag Enjoy Life Dark Chocolate Chips

  • Dairy-Free Whipped Cream

  • 1

    can coconut milk

  • 1/2

    vanilla bean

  • 2

    tablespoons organic powdered sugar

  • Optional Garnish

  • Coarse sea salt

  • Fresh berries

Directions

Preheat oven to 350°F Combine dry crust ingredients with wet crust ingredients and press into the bottom of a round pie pan, greased Bake for 10-15 minutes, or until golden Remove and set aside While baking whisk together coconut milk, arrowroot, maple sugar sugar and sea salt in a medium saucepan Bring mixture to a boil over medium heat and whisk for two minutes When mixture comes to a boil, continue to whisk and cook for 2 minutes Reduce heat and pour in the chocolate and vanilla Stir until the chocolate is completely melted and thick like pudding Pour the pudding into the baked pie crust Refrigerate for 4 hours In your stand mixer, mix the coconut milk with vanilla bean on high until soft peaks begin Add in powdered sugar and continue to mix until thick whipped cream forms Sprinkle sea salt as garnish and serve with dairy-free whipped cream and fresh berries Notes *Can top with a piece of unbleached parchment paper while cooling in the refrigerator (this prevents the pudding from forming a skin)

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