Veg Chocolate Almond Butter Pie
Preheat the oven to 350F – 180C. In a bowl, mix the water and copra oil together.
- Cook8 h 20 min
- Total8 h 20 min
- Serves1
- LevelIntermediate
Ingredients
- 3/4 cup (75 g) coconut flour
- 2 tbsp (10 g) psyllium husk
- 1/2 cup copra oil
- 1/2 cup water
- pinch salt
- 2 ounces (30 g) chocolate
- 1 can (400 ml) full fat coconut milk
- 1 cup almond butter
- 1/4 tsp – 1.2ml stevia (optional)
Preparation
- Preheat the oven to 350F – 180C. In a bowl, mix the water and copra oil together.
Method
- Stir in psyllium husk until a type of gel forms. Next, stir in the coconut flour and salt and let it sit for a minute or two, until all the liquid has been absorbed.
- Press the crust into a 9 "pie dish. Try to make the crust evenly thicker.
- Prick the bottom of the crust several times with a fork (this is called" docking ") and it helps.
- While the crust is cooking, mix the remaining ingredients in a high-speed blender and whisk until they are fully combined. To make things easier, you will melt chocolate first.
- Remove them from the oven and place them within the fridge for 6-8 hours. Allow them to cool for a few minutes before the crust filling turns brown or freeze for 3ish hours.
- Enjoy!
