Ingredients:
Crust:
- 3 cups almond meal
- 1/2 cup cocoa powder
- 1/2 cup stevia sweetened “maple syrup”
- ½ cup Wild Roots chocolate chips or Lilly’s chocolate chips
- 6 tablespoons coconut oil
- 1 teaspoon vanilla extract
- ½ teaspoon Himalayan Salt
Filling:
- 2 cups creamy all-natural almond butter or peanut butter
- 1 1/2 cups water
- 1 cup melted coconut oil
- 1 cup stevia sweetened “maple syrup”
- 1 teaspoon vanilla extract
- 1/2 teaspoon Himalayan Salt
Chocolate Topping:
- 2 tablespoons melted coconut oil
- ¾ cup Wild Roots chocolate chips or Lilly’s chocolate chips
Directions:
Combine all of the crust ingredients except the chocolate chips in a mixing bowl until well mixed. Press the mixture into a deep dish 9” pie plate. Sprinkle the chocolate chips over the bottom of the crust and set aside.
Blend all of the filling ingredients in a high powered blender or food processor and whip until creamy. Pour into the crust and set aside.
Melt the chocolate chips and coconut oil over low heat in a small sauce pan until nearly melted. Remove from heat and stir with a spoon until all of the chocolate is creamy.
Drizzle over the top of the pie. Freeze the pie for 4-6 hours. Remove from the freezer 20 minutes prior to serving.