
Ingredients
Crust:- 1 1/2 cups Barney Bakery Almond Flour
- 2 tablespoons cocoa powder
- 2 tablespoons sweetener of choice
- 1/4 cup coconut oil, melted
- 1/4 teaspoon baking soda
- Pinch of salt
- 1/2 cup Barney Butter Smooth Almond Butter
- 1 cup almond cream (or 8 oz cream cheese if you eat dairy)
- 1 cup + 3 tablespoons powdered sweetener of choice, divided
- 2 tablespoons coconut oil, melted
- 1 cup of coconut cream* (or whipping cream if you eat dairy)
Directions
- Preheat oven to 300F.
- Combine all of the ingredients for the crust and press into the bottom and up the sides of a 9 inch pie dish.
- Bake for 12-15 minutes or until golden brown.
- Allow cooling.
- In a mixing bowl, mix the almond cream, almond butter, 1 cup sweetener, and coconut oil until combined.
- In a separate bowl, whip the coconut cream and 3 tablespoons sweetener until light and fluffy.
- Fold in 1/3 of the whipped coconut cream into the almond butter mixture to lighten the filling.
- Fold in the reaming whipped coconut cream and pour into the pie shell.
- Refrigerated for 1-2 hours or until set.
- *For coconut cream, place one can of coconut milk (may take two cans to make 1 cup of cream) in the refrigerator overnight. Open the can and scoop out the cream that has risen to the top. Save the coconut water for smoothies or other recipes.