Description
A delightful treat that combines rich chocolate flavors with a crumbly almond crust, perfect for anyone avoiding dairy.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup cocoa powder
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/2 cup dairy-free chocolate chips
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the almond flour, cocoa powder, melted coconut oil, and maple syrup until combined into a dough-like consistency.
- Press the mixture firmly into the bottom of a pie dish to form the crust. Bake for 10 minutes, then remove and let it cool completely.
- In a saucepan, heat the coconut milk until it reaches a simmer. Remove from heat and stir in the dairy-free chocolate chips, vanilla extract, and a pinch of salt until the mixture is smooth.
- Pour the chocolate filling into the cooled crust, spreading it evenly. Refrigerate for at least 2 hours or until set. Serve chilled and enjoy!
Notes
Top with dairy-free whipped cream or fresh berries for added flair. The pie can be frozen for up to 2 months if wrapped tightly.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 20mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg