Dairy Free dark Chocolate Pie
- 2 400 mls tins chilled coconut milk (liquid discarded)
- ½ cup almond butter
- 1 tsp vanilla extract
- ¼ cup granulated erythritol
- 100 grams 85% dark chocolate
- 1 cup almond flour
- 2 Tbsp coconut flour
- 2 Tbsp granulated sweetener
- 1 tsp xanthan gum
- ½ tsp sea salt
- 2 Tbsp ghee
- 1-2 Tbsp water
- 2 Tbsp slivered almonds (to garnish)
- 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!