Paleo Chocolate Fudge Pie (grain-free, gluten-free, dairy-free

• Vegetarian
• Gluten free

• Refrigerated

  • 3 Egg, large

• Canned Goods

  • 1 cup Coconut cream from a can of

• Baking & Spices

  • 2 cups Almond flour
  • 1 2/3 cups Paleo-friendly chocolate chips or chopped chocolate
  • 9 tbsp Palm sugar
  • 3/8 tsp Salt
  • 1 tbsp Vanilla extract

• Oils & Vinegars

  • 9 1/3 tbsp Coconut oil

Found on texanerin.com

Ingredients

• 2 cups (200 grams) blanched almond flour
• 2 tablespoons coconut sugar
• 1/4 teaspoon salt
• 2 tablespoons + 1 teaspoon (33 grams) coconut oil
• 1 large egg (50 grams, out of shell)
• 1 2/3 cups (283 grams) paleo-friendly chocolate chips or chopped chocolate
• 7 tablespoons (98 grams) coconut oil
• 1 cup (225 grams) coconut cream from a can of full-fat canned coconut milk, chilled overnight1
• 2 large eggs (50 grams each, out of shell)
• 7 tablespoons (88 grams) coconut sugar
• 1 tablespoon vanilla extract
• 1/8 teaspoon salt

Directions

• Position the rack in the lower third of the oven and preheat it to 350 °F (175 °C).
• Place the almond flour in the bowl of a food processor fitted with an S-blade. Sprinkle the sugar and salt over the top and then add the coconut oil and egg. Pulse just until a ball forms.
• Press the mixture up the sides and over the bottom of a 9 pie plate. Set aside while preparing the filling.
• In a small pot over low heat, melt the chocolate and coconut oil, stirring until melted.
• Remove from the heat and stir in the coconut cream until well combined.
• In a large mixing bowl, mix together the eggs, sugar, vanilla and salt and then stir in the chocolate mixture until well combined.
• Pour the filling into the unbaked crust and bake for 28 minutes. This is before little bubbles form all over the top (which you can see in this picture). The center will still be a little jiggly. Or actually a bit more than just a little jiggly. Remove from oven and let cool completely. Refrigerate for at least 4 hours before serving. If you decide to dig in before its properly chilled, itll have an odd texture and not the right silky, fudgy texture you see in the pictures.
• Refrigerate for up to 4 days.