In a saucepan, heat the coconut cream, sweetener, vanilla, and almond butter until they have completely melted together.
Remove from heat and stir in the chocolate until the mixture is smooth and the chocolate is melted.
Refrigerate the mixture while you prepare the crust.
Whisk or sift the flours, sweetener, salt,and xanthan gum.
Using a fork, cut in the ghee until the mixture is crumbly and beginning to resemble dough.
Add half the water and knead into dough. If it’s looking dry, add more water so the mixture is sticky to the touch.
Press into a pie tin and bake at 180C for 15 minutes or until the edges brown.
Once the crust is baked, pour the chocolate filling into the pie tin and place in the freezer for at least 4 hours.
Slice the pie and serve cold. Refrigerate any leftovers!