Ingredients

The following ingredients have 4 Servings
  • 2 cups (198 grams) almond flour
  • 2 tablespoons (15 grams) tapioca flour
  • 1/4 cup butter or coconut oil, melted
  • 1/4 cup pure maple syrup or raw honey
  • 1 teaspoon vanilla
  • 1/2 teaspoon sea salt
  • 3 cups coconut cream (see note)
  • 1/3 cup maple sugar or coconut palm sugar
  • 2 tablespoons arrowroot flour
  • Pinch of sea salt
  • 1 teaspoon vanilla
  • 9 oz. dark chocolate chips
  • Flaky sea salt
  • Coconut Whipped Cream
  • Berries

Instruction

  • Preheat oven to 350°F.
  • Mix together almond flour, tapioca flour, butter, maple syrup, vanilla and salt in a bowl until well combined. Transfer the mixture to a 9″ tart pan with a removable bottom. Carefully press the crumbs up the sides and into the bottom of the plate in an even layer. Bake for 10-15 minutes, or until golden. Remove and set aside.
  • Meanwhile, make the chocolate filling. Heat together the coconut cream, maple sugar, arrowroot, and sea salt in a medium saucepan. Bring mixture to a boil over medium heat. Once boiling, whisk for two minutes and then remove from heat. Add chocolate chips and vanilla. Stir together until the chocolate is completely melted and thick like pudding.
  • Pour the chocolate mixture into the prepared pie crust and gently shake to get a smooth top.
  • Refrigerate for 4 hours.
  • When ready to serve, sprinkle with flaky sea salt.
  • Serve with berries and coconut whipped cream, if desired.