Ingredients

• 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

1. Preheat oven to 300F.
2. Combine all of the ingredients for the crust and press into the bottom and up the sides of a 9 inch pie dish.
3. Bake for 12-15 minutes or until golden brown.
4. Allow cooling.
5. In a mixing bowl, mix the almond cream, almond butter, 1 cup sweetener, and coconut oil until combined.
6. In a separate bowl, whip the coconut cream and 3 tablespoons sweetener until light and fluffy.
7. Fold in 1/3 of the whipped coconut cream into the almond butter mixture to lighten the filling.
8. Fold in the reaming whipped coconut cream and pour into the pie shell.
9. Refrigerated for 1-2 hours or until set.
10. *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.