Cocoa Pie
Garnish dry pan with light almond flour toast over medium heat, until completely golden (2–4 minutes).
- Cook18 min
- Total18 min
- Serves12
- LevelEasy
Ingredients
- 32 grams – 1.12oz almond flour
- 8 grams – 0.3g of coconut flour
- 1 tbsp. – 15ml golden flaxseed meal
- 1/4 tsp. – 1.2ml leaven
- 1/8 tsp. – 0.6ml kosher salt
- 42 grams – 1.4oz grass-butter or coconut butter,
- 2-3 large Spoon LaMotte. Preferred Sweetener (we use 2tbsp)
- 1/4 tsp. – 1.2ml vanilla
- 30g – 1oz lily Sweet Prickly Chocolate Bar Flaky (or chips)
- 20g – 0.7oz pecans Flaky
Method
- Garnish dry pan with light almond flour toast over medium heat, until completely golden (2–4 minutes).
- Transfer to a plate and allow to cool completely. This is often important taste-wise, so don't skip it!
- Prepare a little pie plate (about 4 inches / 11 cm diameter) or ramekin. The cocoa tends to stay, so if you are not eating it directly from the dish, grease, and butter (or line).
- n a small bowl, add toasted almond flour, coconut flour, flaxseed, leaven, and salt. Keep aside until fully combined.
- Cream butter with sweetener in a medium bowl with an electric mixer until light and fluffy, scraping the edges and bottom for 3-4 minutes. Add the vanilla and mix until fully incorporated.
- With your mixer on low speed, add half of your flour mixture — mixing until just incorporated. Mix with the rest.
- Add in chocolate and pecan bits. Press into the prepared baking dish and chill within the freezer for 20 minutes.
- Preheat the oven to 350 ° F / 180 ° C, while the cocoa pie is inside the freezer. Bake for 15-18 minutes until it just starts to turn brown.
- Be happy to spoon it hot (right away from the dish!) With a generous scoop of Vanilla frozen dessert.
- Alternatively, allow it to cool completely so that the cocoa pie is slightly crispy with the edges. Store in an airtight container for 3 days (if any remaining!).
