CHOCOLATE PIE WITH BERRIES

CHOCOLATE PIE WITH BERRIES

By paleogrubs.com

For the crust

1 cup (120 g) almond flour

1/3 cup (40 g) coconut flour

1 egg, lightly beaten

4 tbsp (60 ml) coconut oil

1 ½ tbsp raw honey

For the filling

180ml/¾ cup full fat coconut milk

75G/1/3 cup raw cocoa butter

30g/¼ cup raw cocoa powder

6 tbsp raw honey

2 eggs

For decoration

200g/1 cup fresh mixed berries (optional)

Instructions

To make the crust, in a large bowl combine well the coconut flour, almond flour, coconut oil, honey and egg.    Refrigerate, covered, for 30 minutes.   Preheat oven to 350°F/175C.   Press the mixture into a 9-inch pie plate, prick it all over with a fork and bake for 12 minutes. Meanwhile, make the filling. Place the cocoa butter in a heatproof bowl set over a pot of simmering water and stir until the cocoa butter is fully melted. Set aside.   In a large bowl beat the eggs with honey.    Add coconut milk, cocoa powder and mix well until combine.    Add the melted cocoa butter and combine.    Remove the crust from the oven and set aside. Pour the mixture into a pastry case and bake for 40 minutes. Cool at room temperature. Top with fresh berries if using, cut into into wedges and serve.