For the crust
- 2 cups (193g) blanched almond flour
- ¼ teaspoon sea salt
- 2 tablespoons (30g) coconut oil or ghee, melted
- 1 large egg (room temperature)
For the filling
- Preheat the oven to 350ºF. Adjust the oven rack to the middle position.
- Place the almond flour and sea salt into the food processor. Pulse the two ingredients for a few seconds. Add the melted coconut oil and egg and mix until the mixture forms a ball. (Note: I don’t have a food processor, so I mixed all the ingredients for the crust in a large bowl with a silicon spatula and it turned out perfectly). Press the crust into a pie plate, up and around the edges as well.
- Bake the almond flour crust for 12-15 minutes, or until the edges look golden brown. Pull the crust out of the oven and set aside to cool.
- Heat the chocolate in the microwave on medium power (about 60-120 seconds) or over the stovetop on medium-low until melted. Whisk in the vanilla extract and set chocolate aside to cool.
- Scoop the coconut cream out of the can of coconut milk. Place it in a medium bowl and beat the coconut cream with a hand mixer on high speed until stiff peaks form, about 2-3 minutes. Cover and refrigerate the cream.
- In the bowl of a stand mixer, beat the softened butter on medium speed for 1 minute. Add the coconut sugar and continue beating until light and fluffy, about 3-5 minutes. Pour in the cooled chocolate and beat until well incorporated. Add 2 of the 3 eggs and beat on medium speed for about 3 minutes. Add the remaining egg and beat for another 3 minutes or until the mixture is smooth.
- Fold in the chilled coconut cream into the chocolate filling until there are no visible white streaks left. Pour the filling into the prepared pie crust and smooth the top over with a spatula.
- Refrigerate the pie for at least 2 or 3 hours, but preferably overnight.
- Decorate the pie with the fresh raspberries and serve.
Recipe from Paleo Baking by Monica Stevens Le (page 101)
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Dessert