Gluten-Free, Vegan, Serves 12
- 1/4 cup Agave Syrup
- 2 cups Almond Flour
- 1/4 cup Unsweetened Cocoa Powder
- 1 tsp Pure Vanilla
- 1/4 cup Raw Coconut Oil melted
- 1 cup Almond Butter
- 2 Tbsps Chia Seeds (ground)
- 1/3 cup Agave Syrup
- 1 1/4 cup Coconut Milk Full-Fat
- 1/3 cup Coconut Cream
- 1/4 cup Raw Coconut Oil Melted
Preheat the oven to 350 degrees F. In a large bowl, combine flour, cocoa, oil, syrup, and vanilla. Use your hands to combine all the ingredients together. Pretreat a 9-inch pie dish with a non-stick preventative of choice and press dough into the pan. Bake the crust for 15-20 minutes or you can freeze the crust for 1-2 hours for a frozen delight. Meanwhile, prepare the filling. In a blender, combine all the filling ingredients and mix on high until it forms into a thick sticky paste.
If you choose to bake the crust let cool completely before spreading the filling into the pie evenly. Refrigerate for at least 30 minutes then top with dark chocolate drizzle and fresh almond butter drizzle. Serve chilled or frozen based on preference.