Ingredients
For the Crust:
For the Chocolate Filling:
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1 cup dark chocolate chips (dairy-free, if desired)
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1/4 cup coconut milk
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1 tablespoon coconut oil
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2 tablespoons honey or maple syrup
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1 teaspoon vanilla extract
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1/4 teaspoon sea salt
Directions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine Tonomi's Cassava Flour, melted coconut oil, honey or maple syrup, and sea salt. Mix until a dough forms.
Press the dough evenly into the bottom and up the sides of a 9-inch pie pan.
Bake the crust for 10-12 minutes or until lightly golden. Remove from the oven and let it cool completely.
In a small saucepan over low heat, combine dark chocolate chips, coconut milk, and coconut oil. Stir continuously until the chocolate is fully melted and smooth.
Remove from heat and mix in honey or maple syrup, vanilla extract, and sea salt until well combined.
Pour the chocolate filling into the cooled cassava flour crust, spreading it out evenly.
Refrigerate the pie for at least 2 hours to allow the filling to set.
Once set, slice and serve your Chocolate Pie. Enjoy this indulgent dessert with a side of fresh berries or a dollop of whipped coconut cream for an extra treat.
Recipe Note
Tips:
For a firmer crust, add an extra tablespoon of Tonomi's Cassava Flour.
To enhance the chocolate flavor, add a teaspoon of instant espresso powder to the filling.
You can experiment with different types of chocolate for the filling, such as milk chocolate or a blend of dark and milk chocolate.
For an extra decadent touch, top your cooled pie with whipped cream, fresh berries, or a sprinkle of chopped nuts.
Store leftovers in the refrigerator for up to 5 days.
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