A paleo chocolate pie with just 6 ingredients. The grain-free crust is topped with a 2-ingredient chocolate truffle filling. And it's vegan!
- 2 1/2 cups almond meal
- 1/2 cup coconut oil , melted
- 1 tbsp sugar
- 1 tsp espresso powder sub cinnamon if desired
- 1.5 cups dark chocolate chips
- 1.5 cups canned coconut milk (the thick part)
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Spray a springform pan and line it with parchment paper.
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Heat coconut oil until melted and add almond meal, sugar and espresso powder.
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Press into prepared pan. Place in freezer for 20 minutes to set.
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Melt chocolate chips over a double boiler or in the microwave for 30 second intervals. When melted, add the thick part of the canned coconut milk and mix to combine.
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Pour chocolate mixture over prepared crust and set pie in freezer for 2 hours to set.
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Store in the refrigerator.
You will notice that nutrition is calculated for 10 pieces. This is a very rich pie ... a little goes a long way. Feel free to cut larger/fewer pieces if you prefer!