Gluten-Free Chocolate Cream Pie
Ingredients
The crust
-
1½
cups
blanched almond flour
-
¼
teaspoon
celtic sea salt
-
¼
teaspoon
baking soda
-
¼
cup
grapeseed oil
-
2
tablespoons
agave nectar or honey
-
1
teaspoon
vanilla extract
The filling
-
2
(13.5 ounce) cans
full fat coconut milk
-
1
pinch
celtic sea salt
-
¼
cup
arrowroot powder
-
½
cup
agave nectar or honey
-
2
tablespoons
vanilla extract
-
2
cups
chocolate chips
Instructions
- Preheat the oven to 325°F.
- In a medium bowl, mix the almond flour, salt, and baking soda.
- In a small bowl, combine the grapeseed oil, agave, and vanilla.
- Stir the wet ingredients into the dry ingredients and pat the dough into a 9-inch glass pie dish.
- Bake the crust for 10 to 15 minutes until golden brown.
- In a medium pot, bring the coconut milk and salt to a boil.
- Sift the arrowroot powder into the pot and whisk vigorously for 2 minutes.
- Whisk in the agave and vanilla, then remove from heat and let stand for 1 minute.
- Add the chocolate chips, stirring until completely melted.
- Chill the filling in the refrigerator for ½ hour until cool, then pour into the cooled pie crust and serve.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
4g
Sodium
100mg
Cholesterol
0mg
You might also like