Serves 1-2 Ingredients Crust: 1 Cup Almond flour 6 Tbsp coconut sugar 3 Tbsp melted coconut oil 2 Tbsp ahorn syrup Filling: 1 Can full fat coconut milk, refrigerated over night Big splash of ahorn or maple syrup 1 Tsp vanilla extract Topping: 1 Peach, sliced Handful blueberries, washed and drained How For the crust 1. Stir in a medium bowl all the ingredients for the crust until combined. 2. Press the mixture into the bottom of a small round pie pan (i used my 5 inch pie pan) . 3. Place in the freezer while you prepare the rest of the pie. 4. Scoop the coconut cream and place the hardened cream in a medium bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla the vanilla extract and ahorn syrup and mix until creamy and smooth. Taste and adjust sweetness as needed. 5. Pour the whipped coconut cream into your crust and top it with the slices peach and blueberries and serve immediately. Bon appétit! Note: If you don't serve the pie immediately, then top the pie before serving. And keep the pie in the fridge!