Chilled Dark Chocolate Pie
Ingredients
The crust
-
¾
cup
raw almonds
-
¼
cup
coconut oil
-
3
tablespoons
maple syrup
-
¼
teaspoon
fine grain sea salt
-
½
cup
oat flour
-
1
cup
rolled oats
The filling
-
1
bag
dark chocolate chips (about 340 grams)
-
1
15-ounce can
full-fat coconut milk, chilled
-
to taste
liquid sweetener
(optional, e.g., maple syrup)
-
a pinch
salt
-
1
teaspoon
pure vanilla extract
The strawberry compote (optional)
-
1
pound
strawberries, hulled and diced
-
2-3
tablespoons
pure maple syrup (or other sweetener), to taste
-
1
teaspoon
arrowroot powder (or cornstarch)
-
1
vanilla bean
scraped (or 1 teaspoon vanilla extract)
Instructions
- Preheat the oven to 350°F and grease a 9-inch pie dish.
- Process the almonds in a food processor until fine crumbs form.
- Add coconut oil, maple syrup, salt, and oat flour to the processor and mix until combined.
- Pulse in the rolled oats until finely chopped but still textured.
- Press the dough into the pie dish and poke holes in the bottom.
- Bake the crust for 10-13 minutes until golden and fragrant, then cool.
- Chill the coconut milk overnight, then scoop the solid cream into a pot.
- Add chocolate chips to the pot and heat until melted, mixing in sweetener, salt, and vanilla.
- For the compote, cook diced strawberries with sweetener and arrowroot powder until thickened.
- Pour the chocolate filling into the cooled crust and freeze for at least 2 hours.
- Let the pie sit at room temperature before slicing and serve with compote if desired.
Nutrition Facts (estimated)
Servings
12
Calories
370
Total fat
28g
Total carbohydrates
33g
Total protein
6g
Sodium
70mg
Cholesterol
0mg
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