I was browsing the cookbook section at a local book store and came across this great and easy recipe. It was in a Traider Joe's cookbook. CLICK HERE to see the cookbook selection. Yes, two ingredients for the filling, and a pie crust. I made my own pie crust but you can purchase a gluten-free crust if you want. This recipe is so easy, all I had to do was read the recipe over once in the store and BAM, it made sense. I went home and made it. I don't know what kind of crust they used, I like my almond pie crust recipe. These pictures are from another post, I used a spring form pan for this recipe. You can add a circle of parchment paper to the bottom so the pie easily slides off onto a plate when you are ready to cut and serve.
Almond Pie Crust
3 Cups of almond flour
1 teaspoon salt
¼ cup grapeseed oil
2 tablespoons of honey
1 teaspoon vanilla extract
Mix all ingredients together, this crust recipe should be crumbly yet hold together when squeezed. Add the crust mixture to the pie plate and pat it down on the sides nice and smooth. Bake the crust in a 350* oven for about 10 minutes. Now start the Filling!
One bag of Traider Joe's Semi-Sweet Chocolate Chips (they are dairy- free!) Melt your chips in a microwave safe bowl. This took about 5 minuets total with a lot of checking to make sure it wasn't overheating. This is easy so far right?
Now you add one can of full fat coconut milk, stir, stir, stir.
When it looks like velvety chocolate pour it over the pie crust, pop it into the refrigerator for a few hours.......BAM, all done.
The carbohydrates work out to be 282g total. Divided into 12 pieces you get about 23g per slice
Gluten-free desserts don't get any easier than this!