Servings: 16
Calories: 228kcal
Ingredients
Crust
- 1/2 cup coconut oil melted
- 2 eggs
- 1/4 tsp pink salt
- 3/4 cup coconut flour
- 1 - 2 dropperful SweetLeaf Stevia
Filling
- 1 cup coconut oil
- 3/4 cup unsweetened cocoa powder
- 1 cup coconut milk
- 10 dropperful SweetLeaf Stevia or 1 tbsp. Stevia extract
- 1/4 tsp pink salt
- 1 tsp vanilla extract
- 2 ripe avocados
Topping
- 1 can coconut milk refrigerated overnight
- 1 tsp vanilla extract
- 1 dropperful SweetLeaf Stevia
- 1/4-1/2 tsp xanthan gum
Instructions
Crust
- Preheat oven to 400 degrees
- In medium bowl, mix oil, eggs, stevia, and salt together with a fork
- Add coconut flour and stir until dough holds together
- Gather the dough into a ball with hands
- Flatten dough out evenly into a 9″ greased pie pan
- Prick dough with a fork
- Bake for 8-10 minutes or until lightly brown
Filling
- In a small saucepan, melt coconut oil over low heat
- Stir in cocoa powder, coconut milk, stevia, and salt, and heat until warm
- Remove from heat and stir in vanilla
- Scoop out the avocado into a food processor
- Add chocolate sauce to food processor
- Process on high for about a minute, or until smooth, scraping down the sides as needed
- Pour mixture into pie shell
- Refrigerate for at least 3 hours to set before serving
Topping
- Open can of refrigerated coconut milk and scoop heavier cream from the top of the can into a mixing bowl
- Add Stevia and vanilla
- Whip with a mixer for about a minute until light and fluffy, scraping down the sides as needed
- Add in xanthan gum
- Mix again until stiff peaks form
- Spoon topping on top of pie and spread evenly
Nutrition
Calories: 228kcal | Carbohydrates: 9g | Protein: 4g | Fat: 22g | Saturated Fat: 16g | Cholesterol: 20mg | Sodium: 101mg | Potassium: 274mg | Fiber: 5g | Sugar: 1g | Vitamin A: 66IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 2mg
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