Creamy Chocolate Pie

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Creamy Chocolate Pie

Heavenly Base

1.5 cups of almond flour

1/4 teaspoon sea salt
1/4 teaspoon baking soda
1/4 cup almond oil
2 T honey
1 teaspoon vanilla

Cream Chocolate Filling

An alternative to cocoa and coconut sugar

1/2 cup cocoa
1.5 cups coconut sugar
(Alternative: Add 250g milk chocolate chips)

1/4 cup coconut flour

3 egg yolks
1/4 teaspoon salt
2 cups milk
1 teaspoon vanilla

Method
For the base:

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6/25/2015

Creamy Chocolate Pie

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Preheat the oven to 350 degrees Fahrenheit

In one bowl, combine the coconut flour, salt, and baking soda
In another bowl, combine the almond oil, honey, and vanilla extract
Stir in the wet ingredients to the dry ingredients until well combined
This is your base! Press the base into a pie pan (24 cm diameter)
Bake for 10-15 minutes until golden brown
Remove from the oven and allow to cool

For the filling:

1. In a pot with a heavy bottom, and over medium high heat combine the cocoa, coconut flour, beaten egg yolks, coconut sugar, vanilla, and salt
2. Gradually add the milk and stir it in
3. Keep stirring until the liquid becomes very thick. It will feel like it will never thicken. Hang in there. It will! It will take about 10-15 mins, but keep
stirring, and stirring, and have patience
4. When it is thick, pour it into your base
5. Put it in the fridge to cool
As soon as this pie firms up (1-2 hours), this creamy pie is ready to devour!
Tip:
Add a moist thick dollop of freshly whipped cream on top of a piece of this pie!
Devour!

http://localhost:62521/Web/test_01.aspx

6/25/2015