Chocolate Coconut Pie

By - Recipes

This whole foods pie is very dense and very satisfying in small amounts. Coconut oil has been shown to slow aid in weight loss and slow on the onset of Alzheimer’s.

Divide and freeze or plan on sharing so you don’t have lots of leftovers. If you are focusing on low carbs, experiment with stevia as the sweetener.

Crust

Ingredients

  • 2 cups of almonds (or choice of nuts) or almond flour
  • 1/4 cup of cocoa powder
  • 1/2 cup of arrowroot powder, or sprouted wheat flour (only use wheat flour if you can
    have gluten)
  • 2/3 cup of coconut oil softened (or butter)
  • Sweeten to taste, approx. ¼ cup of of sweetener such as coconut sugar, honey, rapadura, maple sugar or combination of sweeteners. Or use 10 – 20 drops of chocolate flavored stevia to taste and a few tsps of water to help the dough stick.)
  • 1 teaspoon vanilla extract (make sure it’s gluten free, if needed)
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 400 F
  2. Place almonds in a food processor, and process until a coarse flour.
  3. Add the rest of the ingredients and process until it forms uniform dough.
  4. Press down into the greased pan and bake for 8-12 minutes or until the top is slightly browned.
  5. Take out of the oven and cool.
  6. Once the crust is cool, making the filling.

Filling

Ingredients

  • 3-4 TBSP of unsweetened organic cocao powder
  • 2 tablespoons coconut oil (butter can be substituted)
  • Sweeten to taste, approx. 1/4 cup of coconut sugar, honey, Rapdura or maple syrup or 10 – 20 drops chocolate flavored stevia. You may also want to use a combination of sweeteners.
  • 1 1/2 cups of coconut cream (if you can’t find coconut cream, you can use a full fat coconut milk and skim the fatty top of the top. You will need two 14 ounce cans for that.)
  • Dash of salt
  • 2 tablespoons brewed coffee or espresso or coffee substitute like Dandi Blend.

Instructions

  1. Put Cocao Powder, coconut cream, coconut oil, sweetener, salt and espresso in a food processor and blend until smooth.
  2. Cover with plastic wrap once all the way cool. Will keep at least three days in the fridge (if you can resist that long!).