Name: Chocolate cream pie
Prep time: 240 min
Cook time: 30 min
Total time: 270 min
Yield: 1
Ingredients: 0 pinches Celtic sea salt; 10 g Coconut oil (melted); 10 g Coconut flour; 5 g Arrowroot powder; 1 1⁄2 tsp Maple syrup; 0 tsp Vanilla powder; 0 tsp Cinnamon; 5 g Coconut oil (melted); 50 ml Coconut milk; 10 g Cocoa powder; 2 1⁄4 tsp Maple syrup; 1⁄4 Tbsp Gelatin powder; 2 3⁄4 Tbsp Coconut milk (can)

Chocolate

Marinka Bil

Oven

Garde

Snack

Dessert

Paleo

Vegetarian

For the base

For the filling

For the topping

Chocolate cream pie

Preheat the oven to 300    and line the base of a springform pan with baking parchment. 

Mix all the ingredients for the base in a bowl and stir them together to a sticky mass. Put the bowl with the dough in the fridge for half an hour to become more firm.

Knead the dough and divide it over the base of the springform pan and press down firmly. 

Bake the base for 15 minutes until golden brown and cooked and leave it to cool down. 

Pour the coconut milk into a saucepan and sprinkle the gelatin powder over it, let it stand for 5-10 minutes so that the powder can absorb some moisture and there are no lumps.

Whisk the powder into the milk and bring to the boil. As soon as it boils, take the pan off the heat.

Pour the mixture into a bowl and stir in the remaining ingredients for the filling.

Pour the filling on top of the pie base and put it in the fridge for 3-4 hours until it is completely set. 

Just before serving, remove the can of coconut milk from the fridge (do not shake it!). Carefully open the can and scoop out the thick, white cream in a bowl. (You can use the remaining liquid in another recipe.) 

Whip the coconut cream using a hand mixer and use it to decorate the pie. You can use a piping bag with a nozzle to decorate the cake, or simply spread the whipped cream evenly over the pie. 

Chocolate cream pie

Chocolate cream pie

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Macros(per serving)

Ingredients

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