5 star :: perfect texture, this recipe and it up being a dark chocolate pie versus milk chocolate, and it was extremely difficult to make with all the steps. I’ve personally loved the flavor. But I used my own paleo crust recipe.
INGREDIENTS:
2 cups blanched almond flour 2 tablespoons coconut flour 1⁄2 cup cocoa powder 1⁄2 teaspoon baking soda 1⁄4 teaspoons sea salt 1⁄2 cup honey 1⁄4 cup coconut oil 2 ounces unsweetened chocolate 2 teaspoons pure vanilla extract
Filling 2 tablespoons water 2 3⁄4 teaspoons unflavored powdered gelatin 2 1⁄2 cups full-fat coconut milk 4 large egg yolks 3⁄4 cup grade B maple syrup 1⁄4 teaspoon sea salt 1/4 cup raw cacao 1/4 cup cacao butter 1/2 tsp stevia powder 1 1⁄2 teaspoons pure vanilla extract 1 cup Coconut Milk Whipped Cream Dark chocolate shavings, optional
INSTRUCTIONS:
Preheat the oven to 350°F. Make the crust. Sift the dry ingredients into the bowl of a stand mixer or food processor. Place the remaining ingredients in a saucepan set over low heat until melted. Add the melted chocolate mixture to the dry ingredients. Beat in a stand mixer or food processor until fully combined. Press the dough into a 9-inch pie pan, being sure to spread it evenly along the bottom and up the sides. Bake for 12 minutes, then let cool. Meanwhile, make the filling. Place the water in a small bowl and sprinkle the gelatin over it. Place the coconut milk in a saucepan set over medium-high heat to warm. Place the egg yolks, maple syrup, and salt in a mixing bowl and whisk to combine. Temper the eggs by adding half of the heated milk into the bowl, whisking continuously. Pour the mixture back into the saucepan and cook over medium heat for 6 minutes, stirring frequently. Do not let it boil or the yolks will curdle. Whisk in the gelatin, then continue to cook for 2 minutes, whisking vigorously until the gelatin has dissolved entirely. The mixture should be thick enough to coat the back of a spoon. Pour the custard through a mesh sieve into a bowl. Add the chocolate pieces and vanilla, whisking until smooth. Pour the custard into the cooled piecrust and cover with plastic wrap. Place in the refrigerator for 6 hours, until firm. Let sit at room temperature for 20 minutes before serving. Top with whipped cream and sprinkle with chocolate shavings, if desired.
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