- 1 and 3/4 cup of almond flour
- 1/4 tsp sea salt
- 1 egg
- 2 TBSP coconut oil
- 3 1/2 cups coconut milk (full fat)
- 1/2 cup unsweetened cocoa powder
- 2 1/2 tablespoons arrowroot powder
- 1/4 teaspoon salt
- 1/2 cup coconut palm sugar
- 1/2 cup semi-sweet chocolate
- 2 large eggs
- 2 large egg yolks
- 2 teaspoons vanilla extract
Whisk the coconut milk and cocoa powder in a medium sauce pan. Add the arrowroot powder, salt and coconut palm sugar and whisk further.
Bring it to a boil.
Reduce to simmer for 1-2 minutes until it thickens like a pudding.
Remove from heat and add chocolate chips. Stir until smooth. Set aside.
In a large bowl mix together (with an electric mixer) the eggs, egg yolks and vanilla.
Pour a small amount of the chocolate mixture into the egg mixture and blend on low (you don't want to add it all at once and risk scrambling the eggs!!). Slowly add more of the chocolate mixture until all of the chocolate mixture is incorporated.
Pour into prepared pie shell.
Bake for 25 - 30 minutes.
Cool slightly then refrigerate until completely chilled, about 4 hours.
You can top with whipped cream (dairy or dairy free) and sprinkle with mini chocolate chips (all of this is optional)!
Serve this at your next Thanksgiving and you will be the hit of the party!