Disclaimer: Not sure where I found this recipe. The only modification by me was almond butter in place of butter in the “crust.” It is really, really good!
Paleo Chocolate Pie
1/4 cup + 1 tbsp Almond butter
11 ounces (about 6 cups) unsweetened shredded coconut
1 cup coconut milk can
8 ounces bittersweet soy free chocolate, finely chopped
Preheat the oven to 350°F. In a food processor, process almond butter and one-third of coconut until mixture forms a ball or starts to stick together, 1 to 2 minutes. Transfer to a bowl. Combine this mixture with the remaining two-thirds coconut using your hands to bring together
Press coconut mixture into bottom and up sides of pan to form crust, leaving top edges loose and fluffy. Cover the crust lightly with tin foil over the edges, and cut a hole in the center. Keeping the edges covered to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil and bake until edges are browned, 4 to 5 minutes more. Transfer crust to a wire rack to cool completely.
In a small sauce pan bring coconut milk just to a boil. While it is heating up, place chopped chocolate into a medium heatproof bowl. Pour the coconut milk over the chocolate and let sit for 10 minutes to allow chocolate to melt. Stir to combine and melt remaining chocolate. The mixture should be smooth and completely melted. Pour into coconut crust. Refrigerate until filling is set, 1 hour or up to 1 day.
This paleo chocolate pie recipe is simply amazing. I’ve made it once before and will probably make it this weekend. (Maybe I do need a 21-day sugar detox!)