All my recipes lined up for you, but I didn’t have a chance to post really. My daughter started middle school (big deal! ;-) my husband changed his company (he’s the one behind these blog posts) and I got busy with some unexpected custom orders and of course some new designs!
New York is getting colder all of a sudden! but this pie recipe is timeless to me. Hopefully you’d give it a try and enjoy!
No Bake Frozen Coconut Chocolate Pie
- 2 cups almond flour (I use 1 cup almond and 1 cup hazelnut flour)
- 2 tablespoon butter (room temperature)
- 3 tablespoon maple syrup
- Pinch of salt
- 1 can (15 ounces) coconut milk
- 3 teaspoon gelatin
- 3/4 cup coconut sugar
- 1 teaspoon vanilla
- 2 ounces of unsweetened chocolate
- Pinch of salt
Line a pie pan with a parchment paper, combine all the crust ingredients in a large bowl and stir well, until turns to dough.
Transfer the dough to the pie pan and use your hands to press dough evenly up to sides of the pan. Dough is very sticky so get your hands wet with water to press out the crust. Set the pan in the freezer to set.
Combine the coconut milk, vanilla, coconut sugar in a sauce pan over medium high and bring the mixture to boil. Stir constantly with a whisk. Reduce the heat to simmer then add chocolate and whisk the mixture till it is smooth. Remove it from the heat and allow to cool about 15 minutes, then sprinkle the gelatin and whisk at the same time to combine. Make sure gelatin dissolves in the mixture. If you want you can use a mixer or a hand blender also.
Remove the pan from the freezer and pour the filling in to the crust. Put it back to freezer for an hour and then transfer it to the fridge for another hour.
As a family we like it frozen way, it’s like ice cream pie.