How to Make Dark Chocolate Pie
Make the crust: Put the almond flour, shredded coconut, coconut oil, and honey in the food processor and pulse until coarse crumbs form. Transfer the crust dough to a greased pan and gently press the crust dough onto the sides and bottom of the pan. Bake for 15 to 20 minutes.
Make the chocolate filling: Place all the filling ingredients in a saucepan and heat over low heat. Stir gently until combined. Transfer the mixture to a blender bowl and blend for two to three minutes on high.
Complete the pie: Pour the prepared filling into the cooled base and refrigerate for a minimum of four hours. Decorate with almond flakes, slice, and serve.
Make-Ahead and Freezing Instructions:
To Make-Ahead: Dark chocolate paleo pie will last in the refrigerator for up to three days. Just make sure the pie is covered with a plastic dome to keep it from drying out.
To Freeze: If you want to keep your pie even longer, freeze it. It can be frozen for up to three months, and the best part is that you can eat it frozen, too. Just use a warm, wet knife to cut a slice and enjoy. Alternatively, let your piece defrost on the counter for 30 minutes or defrost the whole dessert in the fridge for one to two hours to share with friends and family.
If you’re looking for more, here are some other pie recipes you’ll love!
#1 – Cinnamon Apple Pie Energy Balls
#2 – Homemade Flaky Crust Cherry Pie
#3 – Berry Chocolate Pie
#4 – Grandma’s Apple Pie in a Jar (a crowd favorite!)
This story originally appeared on Paleogrubs
