Serves 10-12 Ingredients Crust: 2 Cup Almond flour 2 Tbsp coconut shreds 3 Tbsp Raw Cacao powder 5 Tbsp ahorn or maple syrup 4 Tbsp melted coconut oil Filling: 1 Can full fat coconut milk 3x 100 grams vegan chocolate, break it into pieces Big splash of ahorn or maple syrup 1 Tsp vanilla extract 1 Tbsp Raw cacao powder Topping ideas: Hazelnuts or fresh fruit How to: 1. Melt the coconut oil in a small pan and pour it together with all the crust ingredients and stir until combined. 2. Press the mixture into the bottom of a medium round pie pan (i used my 10 inch pie pan) . 3. Place in the freezer while you prepare the rest of the pie. 4. Heat the coconut cream to a simmer and add all the chocolate, making sure the chocolate is covered. 5. Let it sit for 3 minutes so all the chocolate is melted. 6. Then whisk with a hand whisk into a smooth chocolate sauce. 7. Add the ahorn syrup, raw cacao powder and vanilla extract. 8. Pour the chocolate ganache filling out over the crust and smooth down evenly. 9. Place the pie in the refrigerator for minimum 5-6 hours. 10. Before serving top it with fresh fruit. Bon appétit! Note: Keep the pie in the fridge!
