Dark chocolate pie paleo and vegan
replicated recipe

INGREDIENTS

• For the crust:
• 2 cups almond flour
• ½ cup dried shredded coconut
• ¼ cup maple syrup or honey
• ¼ cup coconut oil, melted, plus extra for greasing the pan
• For the filling:
• 1 ½ coconut cream
• ½ cup coconut oil, melted
• ½ cup cocoa powder
• ½ cup maple syrup or honey

INSTRUCTIONS

1. Preheat oven to 350ºF. Grease 9-inch pan with extra coconut oil.
2. To make the crust, place the almond flour, shredded coconut, coconut oil and maple syrup in a food processor and pulse until coarse crumbs form, for about 3-4 minutes.
3. Transfer the dough to the greased pan and evenly press the dough onto bottom and up sides of the pan. Bake in the oven until golden and firm, for about 15- 20 minutes.
4. Remove from the oven and let cool completely to room temperature.
5. To make the filling, place all the ingredient in a medium saucepan and heat over medium low heat and stir until combined. Transfer the mixture into a blender and blend 2-3 minutes on high.
6. Pour the filling into the cooled crust and refrigerate for at least 4 hours or overnight. Remove from the fridge, slice and serve. Leftovers can be kept refrigerated in an airtight container for up to 4 days.

so good we ate it quickly and my son stuck his finger in it: