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!
Spray a springform pan and line it with parchment paper.
Heat coconut oil until melted and add almond meal, sugar and espresso powder.
Press into prepared pan. Place in freezer for 20 minutes to set.
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.
Pour chocolate mixture over prepared crust and set pie in freezer for 2 hours to set.
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!