Chocolate Coconut Pie {Grain-Free, Dairy-Free}

I recently discovered the greatest thing since I've gone gluten-free; baking with almond and coconut flour! I don't even know where to get started. First off, almond flour and coconut flour are way healthier for you than any grain flour. I would highly recommend try baking with these two flours even to people who can eat gluten! You are getting so much more protein and fiber when you use almond and coconut flour. Not to mention they both have extremely low glycemic indexes, which is easy on your blood sugar.Grains are a known source of inflammation and are just hard on your body. I feel so much better giving my little one baked goods made out of almond and coconut flour, because I know he is getting some good protein and fiber instead of all junk!

Secondly, the things I've made with these two flours so far are moist and flavorful. Think about it - coconut and almonds are already so delicious on their own.  In addition, gluten-free baking is complicated. You have to use endless combinations of 3 different flours, starches and xanthan gum. I am in awe of many gluten-free bakers and how much they understand the science behind it all. Baking with coconut and almond flour couldn't be easier.

Speaking of easy, this pie couldn't be easier! For the crust you just press and bake. No rolling or shaping needed. And the filling comes together in less than 10 minutes. This chocolate pie was delicious. I brought it to Sunday dinner at my sister-in-law's house and it was loved by all.

Chocolate Coconut Pie {Grain-Free, Dairy-Free}

serves 8

recipe courtesy The Gluten Free Almond Flour Cookbook

For the crust:

3/4 cup blanched almond flour (I use Honeyville)

1/4 teaspoon salt

3/4 cup shredded coconut, toasted (I used sweetened, but unsweetened will work)

1/4 cup coconut oil, melted over low heat

1 tablespoon agave nectar or honey

1 teaspoon vanilla extract

Preheat oven to 350. In a large bowl combine the almond flour, salt, and coconut. Combine the coconut oil, agave and vanilla in another bowl. Stir the wet ingredients into the dry and combine thoroughly. Press the dough into a 9 1/2 inch pie pan. Bake for 7-12 minutes until golden. Cool completely before filling.

For the filling:

28 ounces unsweetened coconut milk (I used full fat)

Pinch of salt

1/4 cup arrowroot powder (cornstarch would work as well)

1/2 cup agave nectar (or honey)

2 tablespoons vanilla extract

2 cups coarsely chopped dark chocolate

Reserve 1/4 cup of the coconut milk. In a medium saucepan, bring the remaining coconut milk and salt to a boil; whisk constantly for 1 minute, then decrease to a simmer. In a small bowl, dissolve the arrowroot powder in the reserved coconut milk, stirring to make a paste. Raise the heat under the saucepan to high and add the arrowroot mixture, whisking constantly until the mixture thickens, about 1 minute. Stir in the agave and vanilla. Remove from heat and allow to cool for 5 minutes. Add the chocolate to the warm mixture and stir until  the chocolate is completely melted. Pour the mixture into the crust. Place in the refrigerator for at least 1 hour to set, then serve. Enjoy!