Chocolate Cream Pie

Gluten Free Pie Crustprinter friendly
1½ cups blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
¼ cup grapeseed oil
2 tablespoons agave nectar
1 teaspoon vanilla extract

1. In a medium bowl, combine almond flour, salt and baking soda
2. In a small bowl, combine grapeseed oil, agave and vanilla
3. Stir wet ingredients into dry
4. Pat dough into a 9½-inch glass pie dish
5. Bake at 325° for 10 to 15 minutes, until golden brown

Chocolate Cream Filling
2 (13.5 ounce) cans coconut milk (14 ounces) (thanks Jennie!)
pinch celtic sea salt
¼ cup arrowroot powder
½ cup agave nectar
2 tablespoons vanilla extract
2 cups dark chocolate chips

1. Bring coconut milk and salt to a boil in a medium pot
2. Sift arrowroot powder into the pot, whisk vigorously by hand or with a hand blender for 2 minutes
3. Whisk in agave and vanilla
4. Remove from heat and let stand for 1 minute
5. Add chocolate, stirring vigorously until completely melted
6. Chill in refrigerator for ½ hour until cool
7. Place in cooled pie crust
8. Serve

Serves 12